If you haven’t yet, check out my Rainbow Meal Planner. It’s a great way to track your intake of fruits and vegetables. It’s what I’m using to ensure I get NINE servings of colorful fruits and vegetables from FIVE color groups each day.
One of my go-to ways to pack in the veggies is by roasting sheet pans full of hearty staples like sweet potatoes and brussels sprouts. And using them in this Nearly Naked Veggie Bowl checks all the boxes for a hearty and healthy meal.
Sweet potatoes and brussels sprouts are flavorful and hearty enough to carry a whole meal, without needing to include any meat.
The Nearly Naked Veggie Bowl is true to its name. It’s packed with lots of colorful veggies. And it’s nearly naked because it only has a few seasonings… salt, and pepper. The flavor comes from roasting these amazing and versatile vegetables.
That also makes this recipe incredibly easy. Which, let’s face it, is pretty much the only way I’m able to cook. 🙂
Start by sauteing some onion, garlic, and mushrooms in a large pan with a little olive oil.
Add a pan full of roasted sweet potatoes, brussels sprouts, and radishes. Season with salt and pepper to your taste.
And serve over quinoa.
The finished bowl is a hearty, earthy serving of five vegetables and a healthy grain.
Ingredients
- 2-3 Sweet Potatoes, Cut Into Small Chunks
- 2 Cups Brussels Sprouts, Trimmed And Cut In Half
- 1 Cup Radishes, Quartered
- 1/2 Cup Yellow Onion, Diced
- 2 tsp. Minced Garlic
- 1 Cup Sliced Mushrooms
- 3 Tbsp Olive Oil
- Salt & Pepper To Taste
Instructions
- – Preheat oven to 425 degrees and line baking pan with parchment paper.
- Spread sweet potatoes, brussels sprouts, and radishes in the pan. Drizzle with 2 Tbsp olive oil and sprinkle on salt & pepper. Mix to coat vegetables.
- Roast vegetables in the oven for 30-40 minutes, or until softened.
- – Rinse 1 cup quinoa and add to pot with 2 cups water. Bring to a boil. Reduce heat to low, cover and let simmer for 15 minutes.
- – About 10 minutes before vegetables are done roasting, heat the remaining 1 Tbsp olive oil in a pan over medium heat and add garlic. Heat until fragrant but be sure not to burn. Add onion and sauté a few minutes, until onion starts to soften. Add mushrooms and sauté a few more minutes.
- – When vegetables are finished roasting, add them to the pan with the onions and mushrooms. Stir and let sit a few minutes to combine flavors. Add more salt & pepper if desired.
- – Serve vegetable mix in a bowl over quinoa.
This recipe fits perfectly into my Rainbow Meal Plan. See the plan here, along with printable pages for planning, tracking and compiling recipes to hep ensure a diet full of colorful fruits and vegetables.
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