Winter Vegetable and Quinoa Breakfast Bowl
Prep 20 min · Cook 20 min · Serves 4 · easy
A nourishing and satisfying vegan breakfast bowl featuring roasted winter vegetables, protein-packed quinoa, and crunchy nuts and seeds.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 cup quinoa, uncooked
- 2 cups almond milk
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- 1/4 cup walnuts, chopped
- 2 tablespoons pumpkin seeds
Instructions
- 1
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash and halved Brussels sprouts with a drizzle of olive oil, salt, and pepper. Roast for 15-20 minutes, or until tender and lightly browned.
- 2
Meanwhile, cook the quinoa according to package instructions. Once cooked, fluff with a fork.
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