Bowl and Buddha Bowl Recipes

Roasted Roots Power Bowl with White Oak Cheddar

These nutritious vegetarian Roasted Roots Power Bowl with White Oak Cheddar 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.

Roasted Roots Power Bosl recipe

Prep: 25 min | Cook: 30 min | Yield: 4 (2 cup) servings

Ingredients

  • 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
  • 1/2 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
  • 1/4 cup dried cranberries
  • 1/4 cup chopped parsley

Instructions

  1. Heat oven to 425 degrees F.

Roast Vegetables

  1. Toss sweet potato, parsnips and celeriac in a large bowl with 1 tablespoon oil, herb blend, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread out on a large baking sheet. Roast, stirring occasionally until browned and tender, 25 to 35 minutes.

Quinoa

  1. 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 for 3 to 5 minutes.

Dressing

  1. Whisk shallot, vinegar, mustard, honey, the remaining 2 tablespoons oil, the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl until combined. Alternatively, puree with a mini-prep or immersion blender.

Assembly

  1. Mound cooked quinoa in the center of 4 wide bowls. Top each with 1/4 of the roasted vegetables. Drizzle with the dressing, dividing evenly. Top each bowl with Cabot White Oak Cheddar, cranberries and parsley, dividing evenly.

Attribution

Recipe and photo used with permission from: Cabot Creamery Co-operative
Recipe and photo courtesy of Katie Webster.



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