This quinoa bowl with roasted veggies is drizzled with an herbaceous, probiotic-rich yogurt dressing that will nourish your gut health. By Kate Morgan | Experience Life
Ingredients
Bowls
1 cup dry quinoa, rinsed
1 head cauliflower, cut into florets
1 large sweet potato, chopped
6 tbs. extra-virgin olive oil
1 cup broccoli sprouts
Dressing
½ cup chopped fresh parsley
¼ cup walnuts
1 clove garlic, chopped
⅛ tsp. sea salt
1 tbs. lemon juice
½ cup full-fat Greek yogurt
2 tbs. extra-virgin olive oil
Directions
STEP 1: Cook the quinoa according to package directions. Preheat oven to 350 degrees F.
STEP 2: Arrange the cauliflower florets and chopped sweet potato on a sheet pan and drizzle with the olive oil, tossing to coat evenly.
STEP 3: Roast for 30 minutes, or until the potatoes are fork-tender and the cauliflower has brown, crispy edges.
STEP 4: Meanwhile, make the dressing in a food processor or blender. Pulse the parsley, walnuts, garlic, and salt until combined.
STEP 5: Add the lemon juice and Greek yogurt and process until smooth, then add the olive oil and process until emulsified.
STEP 6: Assemble bowls by adding a scoop of the cooked quinoa, roasted vegetables, and sprouts to each. Drizzle generously with the dressing and serve.
