Roasted Vegetable Quinoa Harvest Bowl with Creamy Garlic Mozzarella Sauce

Roasted vegetable and quinoa harvest bowls are topped with crunchy pecans and a creamy mozzarella sauce to make a simple, hearty plant-based meal. It’s a perfectly cozy and satisfying weeknight dinner for a chilly evening!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 748kcal

Equipment

Rice cooker

Ingredients

1 lb Brussels sprouts halved
1 large sweet potato diced, about 1 lb
1 1/2 cups corn kernels about 10 oz frozen
2 medium shallots halved and sliced thinly
1/4 cup olive oil
3/4 tsp kosher salt
1/2 tsp pepper
1 cup uncooked quinoa
1/2 cup pecans

For the sauce

2 tbsp butter
2 tbsp flour
2 cloves garlic minced
1 1/2 cups milk
1 cup mozzarella
1 tsp kosher salt
1 tsp pepper

Instructions

Preheat oven to 400 degrees.
Toss Brussels sprouts, sweet potato, corn, and shallots with olive oil, salt, and pepper. Spread out on a sheet pan. Bake for 35-40 minutes, tossing once or twice throughout, or until vegetables have taken on some brown color and are tender on the inside.
Meanwhile, cook quinoa according to package directions on the stovetop or in a rice cooker.
For the sauce, melt the butter over medium heat in a medium saucepan. Add flour and stir until lightly browned. Add garlic and stir until fragrant, about 30 seconds.
Add a little milk and whisk until mixture is smooth. Slowly add the rest of the milk, whisking constantly to prevent any lumps from forming. Simmer for about 5 minutes until sauce is thickened. Remove from heat and add mozzarella, stirring until sauce is smooth. Add salt and pepper
To serve, either divide the quinoa between four bowls and top each with roasted veggies, creamy mozzarella sauce, and 2 tbsp pecans, or mix everything together in a large bowl and serve family-style. Enjoy on its own or topped with some balsamic marinated chicken!

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