Roasted Fall Vegetable Grain Bowl

Recipe by: Catherine Pla

Yield: Serves 4

Roasted Fall Vegetable Grain Bowl

A tasty and nutrient-dense vegetarian meal, featuring spicy roasted veggies, protein-rich quinoa, and a garlicky lemon yogurt sauce. Did I mention it’s pretty quick to make and it’s delicious? Feel free to use other vegetables if you have them on hand.

Spice mixture:

• 1⁄2 t black pepper

• 1 t ground cumin

• 1 t garlic powder

• 1 t smoked paprika

• 1 t kosher salt

• 1⁄4 t allspice

• 1⁄8 t cayenne (more to taste)

• 1 T brown sugar

Vegetables:

• 1 red onion, cut into wedges

• 1 butternut squash, peeled and cut into dice

• 1-2 zucchini, cut into chunks

• 2-3 carrots or parsnips, peeled and sliced into chunks

• 2 T olive oil

• 1 1⁄2 c quinoa, rice, or freekah

Sauce:

• 1 c Greek yogurt

• Juice and zest of one lemon

• 1 t Trader Joe’s Green Goddess seasoning blend (optional)

• 2 cloves garlic, pressed

• 1⁄2 t kosher salt

• 1⁄4 t black pepper

• Pine nuts and chopped cilantro or parsley for garnish

Preheat oven to 425.

Combine all spices in a small bowl. Place onion, squashes, and carrots on a large sheet pan.

Drizzle with olive oil and toss with spice mixture. Roast until tender and browned, about 35 minutes.

Place quinoa in a fine mesh colander and rinse under running water, drain. Combine quinoa and 3 cups of water in a medium saucepan. Bring to a boil. Lower heat to simmer, cover and cook 15 minutes, until quinoa has absorbed all the water. Remove from heat and let stand 5 minutes. Uncover and fluff with a fork and season with a little salt.

Make sauce by whisking all ingredients with 1⁄4 cup of warm water until smooth.

Assemble the bowls by placing a portion of the grains into 4 or 5 bowls. Top with vegetables. Spoon sauce over each bowl. Sprinkle with pine nuts and chopped cilantro. Serve more sauce on the side.