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Roasted Root Veggie Quinoa Bowl

Cozy, grounding and packed with vitamins and minerals to keep your immune system strong, this Roasted Root Vegetable + Quinoa Bowl is the ultimate healthy comfort meal. 




8oz cooked Turkey breast, sliced

2 cups Butternut Squash, peeled and cubed

1 1/2 cups Beets, peeled and diced

1 tbsp Olive Oil 

2 tsp Dried Herbs, Sea Salt and Black Pepper, to season

½ cup uncooked Quinoa + 1 ¼ cup Water

2 cups Brussels sprouts, shredded

2 cups Baby Greens, shredded

2 tsp each Olive Oil and Balsamic Vinegar

1 tbsp Pumpkin Seeds

1 tbsp Navitas Organics Hemp Seeds



Preheat the oven to 375F. Line 2 baking sheets with parchment paper. Place the turkey on one baking sheet. Brush lightly with oil, then season with herbs, pepper + sea salt. Bake for 3-5 minutes or until desired temperature.

In a large bowl, toss the squash and beets in oil, herbs, sea salt and black pepper. Scatter them in a single layer on the second baking sheet and roast for 25-30 minutes, stirring occasionally. Or, if using cooked leftover vegetables, heat in the oven on the broil setting for 3-5 minutes.

Boil the Quinoa in water according to package directions.

In a bowl, toss together the shredded Brussels sprouts, shredded greens, olive oil, balsamic vinegar and Pumpkin Seeds. Drain the excess water off the quinoa and use it to line the bottom of two bowls.

Once the vegetables have cooked (or have been heated), distribute them evenly between the bowls, followed by the Brussels sprout slaw and turkey slices. Sprinkle with Hemp Seeds and additional Pumpkin Seeds, then serve.

Makes 2 servings


Adapted recipe by Angela Simpson of My Fresh Perspective