Maple & Mustard Roasted Root Vegetables, Herbed Almond Quinoa & Halloumi

Autumn calls for all things grounding, calming & earthy - sweet root vegetables are an incredible ingredient to add to your diet for all these qualities. As the leaves start to fall and days become darker & cooler, you body craves more warmth and comforting nourishment. Responding to what your body needs will bring you more energy and just help you feel better. Baked on a sheet pan - super easy and great for meal prep.

Want some serious one bowl goodness? Fill it up with some sweet, caramelized & roasted vegetables a herby & crunchy almond quinoa, yogurt & some salty Halloumi to balance it out.

5 steps to the Perfect Macro Bowl

Time: Cooks in 40 minutes | Serves 2 - 4

Quinoa
2 tablespoons olive oil
1 teaspoon lemon juice
1/4 cup almonds, sliced
2 tablespoons fresh dill, chopped
2 cups cooked quinoa
Salt & black pepper to taste

Combine & refrigerate until needed

Veggies
2 tablespoons maple syrup
1 tablespoon mustard
1 tablespoon olive oil
3 - 4 carrots, peeled and sliced
4 - 6 parsnips, sliced
2 - 3 beets, peeled sliced
1 - 2 sweet potatoes, peeled and sliced

Preheat oven to 220 degrees C. Throw in vegetables into a bowl, toss in maple, mustard, olive oil & roast for 35 to 45 minutes until cooked & caramelized (make sure to remove about every 15 minutes or so to turn so they cook evenly).

* Tip - cut the veggies roughly the same size to they’ll cook and brown together nicely.

Garlic yogurt
1/2 cup yogurt
1 teaspoon minced garlic
Salt & pepper to taste

Mix together and refrigerate

To serve
Halloumi - cook at the last minute
Fresh dill
Chopped Almonds

To put together, spoon the herbed quinoa at the bottom, top with roasted veggies, halloumi and drizzle with garlic yogurt, fresh dill and chopped almonds.