Description
A hearty and flavorful autumn dish featuring caramelized roasted vegetables, savory ground turkey, and creamy goat cheese over fluffy quinoa.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled and cubed
- 1 large sweet potato, peeled and cubed
- 2 large carrots, sliced
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb ground turkey
- 1 cup quinoa, rinsed
- 2 tbsp olive oil
- 3 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 4 oz goat cheese, crumbled
- 2 cups vegetable broth
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash, sweet potato, carrots, and Brussels sprouts with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- While vegetables roast, cook quinoa according to package directions using vegetable broth instead of water. Fluff with a fork when done.
- In a skillet over medium heat, brown ground turkey until fully cooked, seasoning with salt and pepper. Drain any excess fat.
- Combine roasted vegetables, cooked quinoa, and ground turkey in a large bowl. Gently fold in crumbled goat cheese.
- Serve warm, garnished with extra goat cheese and a drizzle of maple syrup if desired.
Notes
You can customize the seasonings to taste.