- 1/4 cup thawed frozen açai purée
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 Tbs. honey
- 6 large garlic cloves, pressed through a garlic press or very finely minced
- 2 Tbs. finely minced rosemary leaves
- 2 medium sweet potatoes, cut into 1/2-inch cubes
- 2 large parsnips, cut into 1/2-inch cubes
- 2 medium golden beets, cut into 1/2-inch cubes
- 1 medium turnip, cut into 1/2-inch cubes
- 1 small red onion, chopped
- 1 cup packed finely chopped baby spinach leaves
- 4 cups cooked quinoa
- 1/4 cup pine nuts (or chopped cashews or pumpkin
Directions:
- Preheat oven to 400°F. Lightly coat two large, rimmed baking sheets with olive oil.
- In large mixing bowl, combine açai purée, balsamic vinegar, olive oil, honey, garlic, and rosemary. Whisk to combine well. Add sweet potatoes, parsnips, beets, turnip, and onion to bowl, and stir or toss to coat evenly.
- Spread vegetables in single layer on baking sheets. Roast 10 minutes. Stir vegetables and rotate pans for even cooking. Continue roasting 15–20 minutes more, until vegetables are just tender. Remove baking sheets from oven and stir in spinach.
- To serve, divide quinoa among six bowls. Mound vegetables on top, and sprinkle with pine nuts.
Serves 6
From vegetariantimes.com
