Description
A vibrant and satisfying grain bowl featuring roasted sweet potatoes and beets, creamy burrata, and a zesty lemon vinaigrette.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and cubed
- 2 medium beets, peeled and cubed
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 4 oz burrata cheese
- 4 cups fresh arugula
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
- 1/4 cup toasted walnuts, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potatoes and beets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender.
- While vegetables roast, combine quinoa and water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
- Whisk together remaining olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
- Divide arugula among bowls. Top with quinoa, roasted vegetables, and torn burrata. Drizzle with vinaigrette and sprinkle with toasted walnuts.
Notes
You can customize the seasonings to taste.