Roasted Veggie Winter Salad
- Brussels sprouts, halved
- Sweet potato, peeled and sliced
- Broccoli florets
- Cauliflower florets
- Rainbow baby carrots, whole
- Button mushrooms, halved
- Tuscan kale
- White quinoa
- Fresh egg
- Avocado
- Goat cheese
- Feta cheese
- Dijon mustard
- Avocado oil
- Apple cider vinegar
- Salt and pepper
- Preheat oven 400ºF.
- Season vegetables in oil, salt, and pepper.
- Spread evenly onto baking sheet.
- Roast for 35 minutes or until browned.
- Simmer quinoa as directed on package (1 grain: 2 liquid)
- Over-easy egg – preheat a nonstick pan on medium, add egg, reduce to low, cover for 1-2 minutes
- Julienne kale into fine strips
- Make the mustard vinaigrette: 2 Tbs dijon mustard, 1/2 cup avocado oil, 1/4 cup apple vinegar
- Layer quinoa, kale, veggies, egg, and crumbled cheese to assemble health bowl.
- Finish with sliced avocado and mustard dressing.
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