Make-Ahead Roasted Vegetable Quinoa Bowls


2 pounds sweet potatoes, cut into 1-inch chunks
2 pounds brussels sprouts, trimmed and sliced in half
2 tablespoons extra virgin olive oil
Aged balsamic vinegar (syrupy is best; optional)
Salt and pepper
2 cups dry quinoa
4 cups water
1 pound mixed greens
1 pound assorted chopped veggies, such as bell peppers or cherry tomatoes
1 batch Cucumber Tahini Dressing
1 batch Oil-Free Arugula Pesto
Chopped green onion, for garnish


Preheat the oven to 400ºF. In a large rimmed baking sheet, toss the sweet potatoes with a tablespoon of olive oil, coating evenly, then arrange the potatoes into a single layer on the pan. Sprinkle generously with salt and pepper, then place them in the oven to roast for 30 minutes, or until easily pierced with a fork.

In another large rimmed pan, toss the brussels sprouts in a tablespoon of olive oil and a drizzle of aged balsamic vinegar, if desired, then arrange them cut-side down on the pan. Sprinkle with salt and add them to the oven with the sweet potatoes– the brussels will need to cook for only 20 minutes, or until easily pierced with a fork.

While the vegetables are roasting, combine the quinoa and water in the Instant Pot, seal the lid, and hit the “rice” setting. Or, you can prepare it on the stove top by bringing the mixture to a boil. Once boiling, cover the pot and lower the heat to a simmer until the water is absorbed and the quinoa is tender, about 15 minutes.

While the quinoa cooks, prepare the Cucumber Tahini Dressing and Oil-Free Arugula Pesto in a blender, and set them aside. (I like to store them in glass containers with lids, for easy storage.)

Once everything is cooked, assemble each bowl by starting with a scoop of cooked quinoa (I usually use 3/4 to 1 cup) and a large handful of leafy greens as the base. Top with a generous helping of roasted brussels sprouts, sweet potatoes, and any raw chopped vegetables that you like. Add a dollop of pesto and drizzle the Cucumber Tahini Dressing over the top. Garnish with green onions and black pepper, if desired, and serve immediately.

These components should all keep well for up to a week when stored separately in airtight containers in the fridge. For an easy packed lunch, you can pack the cooked quinoa, mixed greens, and roasted vegetables in one container, and the two dressings in a separate container to help prevent wilting. Stir in the dressings just before serving and enjoy!

Recipe credit to Megan Gilmore – Detoxinista