Description
A vibrant and hearty grain bowl featuring roasted sweet potatoes and beets, creamy burrata cheese, and a tangy balsamic glaze over nutty quinoa. Perfect for a satisfying lunch or light dinner.
Ingredients
- 1 large sweet potato, peeled and cubed
- 2 medium beets, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 8 ounces burrata cheese
- 2 cups fresh baby spinach
- 1/4 cup balsamic glaze
- Optional: fresh basil or microgreens for garnish
Instructions
- Preheat oven to 400°F (200°C). On a large baking sheet, toss sweet potato cubes and beet cubes with 1 tablespoon olive oil, smoked paprika, 1/4 teaspoon salt, and black pepper. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway.
- While vegetables roast, prepare quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth (or water) and the remaining 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat, fluff with a fork, and let sit covered for 5 minutes.
- Divide the cooked quinoa among four bowls. Top evenly with roasted sweet potatoes and beets.
- Place fresh baby spinach on top of each bowl. Tear the burrata cheese and place a generous portion over the greens.
- Drizzle each bowl with balsamic glaze and add a final drizzle of remaining olive oil (about 1 tablespoon total). Garnish with basil or microgreens if desired. Serve immediately.
Notes
You can customize the seasonings to taste. To save time, use pre-cooked beets (steamed or vacuum-packed). For a vegan option, omit the burrata and add avocado or a tofu-based cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American