Pregnancy Friendly Roasted Vegetable Quinoa Power Bowl
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the roasted vegetables
- 2 medium carrots, peeled and cut into ½-inch coins
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 1 medium beet, peeled and cut into ¾-inch cubes
- 1 medium parsnip, peeled and cut into ½-inch coins
- 3 tbsp olive oil, divided
- ½ tsp salt
- 3 cups kale, stems removed and leaves roughly torn
For the dressing
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp salt
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- ¼ cup fresh ricotta (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
Combine the carrots, sweet potato, beet, and parsnip in a large mixing bowl. Drizzle with 2 tbsp of the olive oil and sprinkle with 1/2 tsp salt, then toss until every piece is evenly coated. Spread in a single layer on the prepared baking sheet, keeping the beet pieces on one side to prevent them from staining the other vegetables.
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