Roasted Vegetable Quinoa Goddess Bowl

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

One day I was strolling the aisles of Costco {or attempting as much of a stroll as I could with one kid strapped to me and the other screaming for samples in the front seat of the cart} and a small box labeled something to the affect of “three day cleanse” caught my eye.  Being six months out from baby #2 and having just completed my first half marathon, I was getting close to that pre-baby weight but still not quite there.  So I snapped a photo and sent it to a friend, thinking we’d laugh it off and move on.

But my friend was in.  Shoot.  So I was in too.  We bought the juices, which were to be eaten with a mini meal each day and decided to go for it right after Easter.  You know, stuff yourself with as much ham and chocolate eggs as you can and then cleanse it all away.  I started meal planning for the cleanse and realized that there would obviously be maintenance after this three day window, so the healthy menu planning began.  This was the first post-cleanse meal and man it was good.  Hopefully, if I can stick to it, you’ll see a lot more light and healthy recipes like this on the blog.  With the occasional sweet treat.  Because I can’t help myself.

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

I made it through the cleanse alive, if you were concerned.  But I may or may not have celebrated the end of it with a glass of wine, and then promptly devoured an iced coffee and pizza for lunch the next day.  And now I’m eating kale chips.  Which is awesome except when you inhale a whole Costco sized bag in one sitting.  Oh well.  It’s all about balance, right?  Right.

This dish was delicious as a hot bowl the night that we ate it, and was awesome again the next day as a cold salad for lunch.  The flavors of the dressing {which is so good and good for you!} continue to marinate in it and get better with time.  It would also be a stellar veggie based side dish for a big meal.

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

Roasted Vegetable Quinoa Goddess Bowl
Author: 
Recipe type: entree, side dish
Cuisine: american
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 large butternut squash {or 1-2 lbs of pre sliced butternut squash chunks), skinned, seeded and cut into bite sized pieces
  • 1 large red bell pepper, cut into bite sized pieces
  • ½ yellow onion, cut into bite sized pieces
  • 1 lb asparagus, cut into bite sized pieces
  • 1 T olive oil
  • 1 t garlic salt
  • 1 t black pepper
  • 1 cup quinoa, cooked according to package
  • ½ cup goddess dressing (from Trader Joe's)
Instructions
  1. Preheat oven to 400 degrees
  2. Place vegetables on a lined baking sheet
  3. Pour olive oil, garlic salt and pepper over the top and toss gently, making sure that the vegetables are distributed in a single layer on the sheet before cooking
  4. Roast for 15-20 minutes, or until all vegetables are cooked through and browning on the edges
  5. Stir vegetables into cooked quinoa
  6. Stir in goddess dressing
  7. Serve warm, or if you prefer, chill for one or more hours and serve as a cold salad.

Roasted Vegetable Quinoa Goddess Bowl | Little Kitchen, Big Bites

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