Autumn Harvest Buddha Bowl – 25-Min Vegan Meal

Ingredients

• • 1 ⅞ cup quinoa, rinsed
• • 2 ⅞ cups mixed vegetables (carrots, Brussels sprouts, sweet potato), chopped
• • ⅞ cup olive oil
• • ⅞ cup apple cider vinegar
• • 2 ⅞ tbsp maple syrup
• • ⅞ cup toasted pecans, chopped
• • Fresh sage leaves and pomegranate arils for garnish

Instructions

1. 1

   Combine quinoa and 2 cups water in a saucepan. Bring to a boil, then simmer 15 minutes until tender.

2. 2

   Toss chopped veggies with 2 tbsp oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 15 minutes.

3. 3

   Whisk vinegar, remaining oil, maple syrup, and a pinch of salt. Adjust sweetness to taste.

4. 4

   Layer cooked quinoa, roasted veggies, and toasted pecans. Drizzle with vinaigrette and garnish with sage and pomegranate.