Ingredients
- Sweet Potatoes (2 large, peeled and cubed)
- Broccoli Florets (4 cups)
- Quinoa (1 cup dry)
- Olive Oil (4 tablespoons, divided)
- Maple Syrup (3 tablespoons)
- Apple Cider Vinegar (1 tablespoon)
- Garlic Powder (1 teaspoon)
- Salt and Black Pepper (to taste)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Rinse the quinoa thoroughly and cook according to package directions. Meanwhile, toss the cubed sweet potatoes and broccoli florets with 2 tablespoons of olive oil, the garlic powder, salt, and pepper.
- Step 2: Spread the seasoned vegetables in a single layer on a large baking sheet, ensuring not to overcrowd the pan for optimal roasting. Place the sheet in the preheated oven.
- Step 3: Roast the vegetables for 20-25 minutes, stirring or flipping the vegetables halfway through, until the potatoes are tender when pierced with a fork and the broccoli tips are slightly caramelized.
- Step 4: While the vegetables are roasting, prepare the maple dressing. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, the maple syrup, and the apple cider vinegar until fully combined and slightly emulsified.
- Step 5: To assemble the bowls, divide the cooked quinoa evenly among four serving bowls. Top the quinoa with the hot roasted vegetables and drizzle each bowl generously with the maple dressing just before serving.
Notes
- For best meal prep results, store the roasted vegetables and the maple dressing separately; the dressing should keep well in an airtight container in the refrigerator for up to 5 days.
- Avoid microwaving the leftovers; instead, reheat the roasted vegetables briefly in a 350°F oven or an air fryer to revive their desirable crisp texture.
- Boost the bowl's satisfaction factor and crunch by topping it with a sprinkle of toasted pecans, pepitas, or some crumbled vegan feta cheese just before serving.
- If your sheet pan is busy, consider roasting the sweet potatoes for the first 8-10 minutes alone before adding the broccoli to ensure the denser potato cubes are fully tender without burning the florets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American