Autumn Vegetable Bowl with Citrus Avocado Salsa & Sesame Orange Vinaigrette

Autumn Vegetable Bowl

with Citrus Avocado Salsa & Sesame Orange Vinaigrette

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dinner

Dinner Root Vegetables Nuts Hearty Vegetables Fruit Grain Bowl Fusion Soy-Free Gluten-Free Winter Recipes Summer Recipes Spring Recipes Quick and Easy Fall Recipes Chef's Choice
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SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
620
FAT
29g
CARBOHYDRATES
82g
PROTEIN
14g

MAIN INGREDIENTS

  1. ¾ cup red quinoa
  2. 8 oz diced root vegetables
  3. 1 tsp za’atar seasoning
  4. 1 orange
  5. 1 avocado
  6. 4 oz roasted red peppers
  7. 1½ tsp agave
  8. 1 tbsp sesame oil
  9. 4 oz shredded red cabbage
  10. 1 tbsp sliced almonds
  11. 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet

INSTRUCTIONS

1
Cook the quinoa
Preheat the oven to 425°F. Add the red quinoa, 1¼ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until the water is absorbed and the spirals start to burst, about 12 to 15 minutes.
2
Roast the roots
Add the diced root vegetables, za’atar seasoning, 2 tsp vegetable oil, and a good pinch of salt and pepper to a baking sheet and toss. Roast until fork-tender and browned in places, about 15 to 17 minutes.
3
Make the salsa
Supreme the orange by trimming the ends and cutting away the peel and white pith. Working over a large bowl, cut out the segments with a knife and drop them into the bowl. Squeeze the remaining juice out of the membrane into the bowl. Halve the avocado, remove the pit, then dice the flesh. Transfer the orange segments to a new medium bowl with the diced avocado and a pinch of salt. Toss the citrus avocado salsa well.
4
Make the vinaigrette
Add the agave, sesame oil, and a pinch of salt and pepper to the large bowl with the orange juice. Whisk to combine the sesame orange vinaigrette.
5
Serve
Drain the roasted red peppers. Divide the cooked quinoa between large shallow bowls. Arrange the roasted root vegetables, citrus avocado salsa, shredded red cabbage, and roasted red peppers on top. Drizzle with the sesame orange vinaigrette and sprinkle with sliced almonds. Dig in!