Roasted Vegetable Bowl

The key to success when roasting vegetables is to not mix vegetables with different cook times on the same pan. When in doubt, split them up. This approach often means more room on the pan to space out the vegetables, allowing them to sweat out liquids to form a crust. 

  • 2 cups broccoli florets
  • 2 cups mushrooms, cut into large pieces depending on the type
  • 1 large yam, sliced in 1 cm thick rounds
  • 2 red bell peppers, cut in half, seeds removed
  • 4 carrots, cut longwise into halves
  • 1 bunch asparagus
  • Favorite seasoning blend
  • 2 cups quinoa, rinsed
  • 4 cups vegetable broth (for cooking quinoa)
  • Avocado slices
  • Cherry tomatoes, halved
  • Fresh cilantro or parsley, chopped
  • Olive Oil
  • S&P

Roast the Vegetables:

  1. Preheat the oven to 425°F.
  2. Organize yam slices and carrot halves on top of a parchment paper so they don’t touch on a sheet pan. Drizzle olive oil and S&P on top, flipping vegetables to coat them evenly. 
  3. Bake root vegetables in the oven for 25 minutes, flipping halfway or when you add the next pan in 10 minutes.
  4. In a large bowl, combine broccoli florets and bell peppers. Drizzle olive oil and add your favorite seasoning blend. Toss to coat evenly and spread out on top of a parchment lined pan and bake in the oven for 15 minutes, flipping halfway.
  5. Spread the mushrooms and asparagus on another baking sheet lined with parchment paper, drizzle olive oil, S&P, and turn to coat. Bake in the oven for 10 minutes, flipping halfway.
  6. As soon as a pan has reached the desired texture, remove from the oven and store on a covered plate until all vegetables are ready to be served.

Cook the Quinoa:

  1. Once the root vegetables are in the oven, rinse the quinoa under cold water.
  2. In a saucepan, combine quinoa and broth. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and season with salt to taste.

Assemble the Bowl:

  1. In each bowl, start with a base of cooked quinoa.
  2. Add the roasted vegetables on top of the quinoa.
  3. Drizzle the umami sauce over the vegetables and quinoa.
  4. Garnish with avocado slices, halved cherry tomatoes, and fresh cilantro or parsley.