For week #35 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week, I made this simple roasted vegetable dish. I had a lot of fresh vegetables in the fridge, and I was scheduled to work 12-hour shifts over the next four days (meaning I would not be cooking over the next four days).
So I cleaned and chopped the veggies and roasted them in the oven. I also cooked a bag of quinoa to serve them with. It was a great way to use the vegetables, which would have otherwise gone to waste. It not only provided dinner, but also healthy lunches over the next four days while I worked.
What I like about this recipe (besides the fact that it's healthy):
- Super easy.
- Versatile. (You can use whatever combination of veggies and seasonings you like!)
- A convenient way to prepare LOTS of veggies at one time.
What I ended up using/doing:
- Preheat oven to 400 degrees.
- Cook one package dry quinoa (14-oz) stove-top in a large pot (according to package instructions).
- Clean and chop the veggies you want to use. (I chopped enough to fill a 10x15 glass pan). You'll want to keep in mind how long each type of vegetable needs to cook, and separate the vegetables accordingly.
- I rubbed a small amount of olive oil in my hands and massaged the veggies to lightly coat them. (If you don't want to use any oil, you could add a little water to keep the vegetables from sticking.)
- Season the veggies with salt and pepper, or whatever seasoning you like.
- I started with gold potatoes, sweet potatoes, celery, carrots, onion, which needed to cook the longest. I placed these these in the oven for 20 minutes.
- Once the above had cooked for 20 minutes, I added asparagus, broccoli, and Brussels sprouts.
- Once all of the above had cooked for 20 minutes, I added yellow squash and cooked for an additional 10-15 minutes (I don't like squash to be mushy).
- Scoop quinoa onto plate. (I like to add a little soy sauce and some Sambal Oelek chili paste to mine.)
- Scoop roasted veggies on top of the quinoa.
This post was originally published on September 9, 2018.