These nutritious vegetarian power bowls will surely satisfy for a hearty entrée. And they are easy enough to make on a weeknight. Simply toss chunks of root vegetables with a little oil and roast them until they are tender and browned. Pile the veggies over cooked quinoa and then add on some buttery Cabot White Oak Cheddar.
3 tablespoons olive oil, divided
1 medium sweet potato, peeled and cut into 1-inch chunks
2 parsnips, peeled and cut into 1-inch chunks
1 small celeriac (celery root), skin cut off and cut into 1-inch chunks
1 teaspoon Herbs de Provence or Italian Seasoning Blend
1 teaspoon coarse kosher salt, divided
½ teaspoon ground pepper, divided
1 cup uncooked quinoa, rinsed
2 cups vegetable or chicken broth
4 teaspoons minced shallot
4 teaspoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
4 ounces Cabot White Oak Cheddar, broken into chunks
¼ cup dried cranberries
¼ cup chopped parsley
Join 290,000 other Cabot fans and receive the tastiest recipes, new product notifications, the latest news and exclusive promotions conveniently in your inbox!
Prep: 25 mins | Cook: 30 mins | Total: 55 mins
PREHEAT oven to 425°F.
ROAST Vegetables: Toss sweet potato, parsnips and celeriac in a large bowl with 1 tablespoon oil, herb blend, ½ teaspoon salt and ¼ teaspoon pepper. Spread out on a large baking sheet. Roast, stirring occasionally until browned and tender, 25 to 35 minutes.
COOK quinoa: Bring broth to a simmer in a medium saucepan over high heat. Add quinoa and return to a simmer. Cover, reduce heat to low to maintain a simmer, and cook until the quinoa has absorbed the liquid and the germ bursts, 15 to 20 minutes. Let sit covered 3 to 5 minutes.
MAKE dressing: Whisk shallot, vinegar, mustard, honey, the remaining 2 tablespoons oil, the remaining ½ teaspoon salt and the remaining ¼ teaspoon pepper in a small bowl until combined. Alternatively, puree with a mini-prep or immersion blender.
ASSEMBLE Power Bowls: Mound cooked quinoa in the center of 4 wide bowls. Top each with ¼ of the roasted vegetables. Drizzle with the dressing, dividing evenly. Top each bowl with Cabot White Oak cheddar, cranberries and parsley, dividing evenly.
Recipe and photo courtesy of Katie Webster.
Delicious and very easy. Gourmet comfort food. Great for meatless Monday. Highly recommend!