Roasted Winter Veggies with Quinoa & Chimichurri Sauce

As winter sets in, nourishing your body with nutrient-dense, plant-based meals is key to maintaining energy levels and supporting overall health. This dish features seasonal vegetables, providing essential vitamins and antioxidants that help boost immunity and reduce inflammation. Quinoa offers a complete protein, containing all nine essential amino acids, while fiber-rich legumes support digestive health and stabilize blood sugar levels. Topped with chimichurri sauce that is packed with garlic and antioxidants, this meal helps enhance immune function and promote heart health.

Plus, this recipe is perfect for meal prep, as it stores well in the fridge and can be enjoyed throughout the week, offering a convenient, health-boosting option for busy days.

Cozy up with this versatile, plant-powered dish and fuel your body from the inside out.

Health & Wellness Benefits:

• Roasted Winter Veggies: Packed with fiber, antioxidants, and essential vitamins, these seasonal vegetables help support digestion, immune function, and skin health. Root vegetables like sweet potatoes and carrots provide beta-carotene, great for eye health and immune function.

• Quinoa: A complete, plant-based protein containing all nine essential amino acids. It’s rich in fiber and magnesium, supporting digestion, muscle function, and heart health.

• Protein Boost (Beans, Lentils, or Edamame): Adding chickpeas, lentils, or edamame increases the protein content of the meal, aiding in muscle repair, supporting stable blood sugar levels, and enhancing satiety.

• Chimichurri Sauce: A flavorful herb sauce that’s rich in antioxidants and anti-inflammatory compounds. Parsley and cilantro are excellent for detoxification, while olive oil provides heart-healthy fats that help reduce inflammation.

This flexible recipe can be made to suit what’s in your pantry and fridge, ensuring a delicious meal that’s as nourishing as it is satisfying.

---

Recipe: Roasted Winter Veggies with Quinoa, Protein, & Chimichurri Sauce

INGREDIENTS (Yields 4 servings)

For the Veggies:

• 4–5 cups of seasonal vegetables (choose from what you have on hand, such as):

  • Carrots (peeled and sliced)

  • Sweet potato (peeled and cubed)

  • Butternut squash (peeled and cubed)

  • Brussels sprouts (trimmed and halved)

  • Red onion (sliced into wedges)

  • Cauliflower (cut into florets)

  • Parsnips (peeled and sliced)

  • Beets (peeled and cubed)

  • Turnips (peeled and cubed)

• 2 tablespoons olive oil

• Salt + pepper, to taste

• Fresh thyme or rosemary (optional, for garnish)

For the Quinoa:

• 1 cup quinoa

• 2 cups water or vegetable broth (for added flavor)

• Salt, to taste

For the Protein (choose one or mix):

• ½ cup dried beans (such as cannellini, navy, or black beans), soaked overnight, drained, and cooked until tender.

• 1 can (15 oz) chickpeas, drained and rinsed (or other beans of choice like black beans or kidney beans)

• 1 cup cooked lentils (green or brown)

• 1 cup cooked edamame (shelled)

For the Chimichurri Sauce:

• 1 cup fresh parsley

• 3 tablespoons red wine vinegar

• ¼ cup olive oil

• 2 garlic cloves

• 1 teaspoon dried oregano

• ¼ teaspoon red pepper flakes (optional for heat)

• Salt + pepper, to taste

Additional Ingredients:

• 1 avocado, sliced or diced (or an alternative fat such as tahini or nuts/seeds)

• 2–3 cups fresh greens (spinach, kale, or a mix), finely chopped

DIRECTIONS

1. Preheat your oven to 400°F (200°C).

2. Prepare the veggies: On a large sheet pan, arrange your choice of seasonal vegetables (such as carrots, sweet potatoes, Brussels sprouts, or cauliflower) in a single layer. Drizzle with olive oil, toss to coat, and season with salt and pepper. Roast for 25–30 minutes, flipping halfway through, until the veggies are tender and slightly caramelized.

3. Cook the quinoa: While the veggies roast, rinse the quinoa under cold water. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce to a simmer, and cover. Cook for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.

4. Cook your protein: If using canned chickpeas or beans, drain and rinse them thoroughly. For lentils or edamame, cook according to package instructions. If using dried beans, soak them overnight, drain, and cook in fresh water until tender. Once prepared, toss your protein with a drizzle of olive oil and a pinch of salt for enhanced flavor, if desired.

5. Make the chimichurri sauce: Combine parsley, red wine vinegar, olive oil, garlic, oregano, and red pepper flakes (if using) in a food processor. Pulse until smooth. Season with salt and pepper to taste.

6. Prepare the greens: Lightly wilt the chopped spinach or kale by tossing it into the hot roasted veggies during the last 5 minutes of cooking, or leave them raw for a fresh crunch.

7. Assemble the meal:

   • Serve the roasted vegetables and protein over a bed of quinoa.

   • Top with the chopped fresh greens and sliced or diced avocado (or drizzle with tahini or sprinkle with nuts/seeds).

   • Drizzle generously with chimichurri sauce and garnish with fresh herbs if desired.

8. Enjoy! This dish is packed with protein, fiber, healthy fats, and fresh greens for a nutrient-dense, satisfying meal.