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Harvest Quinoa and Roasted Veggie Bowl
Inspired by the bounty of fall's harvest, this warming quinoa bowl is as satisfying as it is delicious. Winter vegetables like butternut squash, sweet potatoes, parsnips, leeks, and celery root are seasoned with fragrant five spice and roasted until sweet and caramelized. The veggies are served over a bed of red quinoa with a tart and tangy corn-cranberry relish and creamy apple cider vinaigrette to bring it all together.
Nutritional facts
Protein
11g
Carbs
92g
Calories
690
Fat
35g
Ingredients
Celery Root, Canola and Olive Oil Blend, Sweet Potatoes, Red Onion, Rosemary, Mint, Butternut Squash, Red Quinoa, Black Pepper, Cumin, Corn, Parsnips, Cilantro, Honey, Dijon Mustard, Sugar, Kosher Salt, Light Brown Sugar, Apple Cider Vinegar, Five Spice, Lime Juice, Lemon Juice, Leeks, Dried Cranberries, Red Bell Pepper
Reviews
4.1
Based on 22 reviews
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Neelia Heydt · 07/15/23
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About Akhtar Nawab
Akhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab’s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab’s debut cookbook will be available August 2020.
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