Roasted Roots Power Bowl with White Oak Cheddar

These nutritious vegetarian Roasted Roots Power Bowl with White Oak Cheddar will surely satisfy for a hearty entrée. And they are easy enough to make on a weeknight.

Roasted Roots Power Bowl

Simply toss chunks of root vegetables with a little oil and roast them until they are tender and browned. Pile the veggies over cooked quinoa and then add on some buttery Cabot White Oak Cheddar.

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 medium sweet potato, peeled and cut into 1 inch chunks
  • 2 parsnips, peeled and cut into 1 inch chunks
  • 1 small celeriac (celery root), skin cut off and cut into 1 inch chunks
  • 1 teaspoon Herbs de Provence or Italian Seasoning Blend
  • 1 teaspoon coarse kosher salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable or chicken broth
  • 4 teaspoons minced shallot
  • 4 teaspoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 4 ounces Cabot White Oak Cheddar, broken into chunks
  • 1/4 cup dried cranberries
  • 1/4 cup chopped parsley

Instructions

  1. Heat oven to 425 degrees F.
  2. Roast vegetables: Toss sweet potato, parsnips and celeriac in a large bowl with 1 tablespoon oil, herb blend, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread out on a large baking sheet. Roast, stirring occasionally until browned and tender, 25 to 35 minutes.
  3. Cook quinoa: Bring broth to a simmer in a medium saucepan over high heat. Add quinoa and return to a simmer. Cover, reduce heat to low to maintain a simmer, and cook until the quinoa has absorbed the liquid and the germ bursts, 15 to 20 minutes. Let sit covered for 3 to 5 minutes.
  4. Make Dressing: Whisk shallot, vinegar, mustard, honey, the remaining 2 tablespoons oil, the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper in a small bowl until combined. Alternatively, puree with a mini-prep or immersion blender.
  5. Assemble Power Bowls: Mound cooked quinoa in the center of 4 wide bowls. Top each with 1/4 of the roasted vegetables. Drizzle with the dressing, dividing evenly. Top each bowl with Cabot White Oak cheddar, cranberries and parsley, dividing evenly.

Yield: 4 servings, 2 cups each | Prep: 25 min | Cook: 30 min

Recipe and photo courtesy of Katie Webster.

Recipe and photo used with permission from: Cabot Creamery Co-operative

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