Satiating Roasted Vegetable and Quinoa Bowl
Prep 15 min · Cook 30 min · Serves 4 · medium
Free on iPhone
This nutrient-dense, protein-packed dinner is the perfect meal to break your intermittent fast. The combination of roasted fall vegetables, quinoa, and healthy fats from avocado and olive oil will keep you feeling full and satisfied for hours.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 pound brussels sprouts, trimmed and halved
- 1 medium red onion, sliced
- 1 cup quinoa, uncooked
- 1 medium avocado, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, toss the cubed sweet potatoes, Brussels sprouts, and sliced onion with 1 tablespoon of olive oil, salt, and black pepper.
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