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Autumn Vegetable Bowl with Citrus Avocado Salsa & Sesame Orange Vinaigrette
2 or 6 Serving Dinner

Autumn Vegetable Bowl

with Citrus Avocado Salsa & Sesame Orange Vinaigrette

Tags:
SERVINGS
2 6
PREP & COOK TIME
35 min
CALORIES
630
FAT
29g
CARBOHYDRATES
85g
PROTEIN
14g

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INGREDIENTS

  1. 2¼ cups red quinoa
  2. 24 oz diced root vegetables
  3. 1 tbsp za’atar seasoning
  4. 3 oranges
  5. 3 avocados
  6. 12 oz roasted red peppers
  7. 1½ tbsp agave
  8. 3 tbsp sesame oil
  9. 12 oz shredded red cabbage
  10. 3 tbsp sliced almonds
  11. 2 tbsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Tools: Baking sheet, Medium saucepan with lid
SERVINGS
2 6
PREP & COOK TIME
35 min
CALORIES
630
FAT
29g
CARBOHYDRATES
85g
PROTEIN
14g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 425°F. Add the red quinoa, 3 cups water, and a pinch of salt to a medium 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 tbsp 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!

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