Where are all my whole food peeps at? This simple, flavorful, and healthy meal is an all-around win!
It’s getting a little hot here for oven roasting, but I wanted to get one more recipe in before summer hits with full force. It has been slightly cooler the last couple of days, and I know my friends on the east coast were scheduled for a huge storm, so perhaps some of us are still OK with a little veggie roasting.
To be honest, I’ve no idea why I haven’t posted this sooner. It was one of my first vegan recipes I ever came up with and on my initial list for blog ideas, but I think once the blog got going, I became more focussed on constantly coming up with new ideas, rather than using old favorites. I made this last week for the first time in a long time. I hadn’t realized how much I’d missed it, and I realized it was too good not to share. An old favorite of mine can become a new favorite of yours!
The preparation for this dish is fairly simple. The veggies all get tossed with coconut oil, coconut sugar, cinnamon, salt, and a bit of cayenne, then roasted. The quinoa is seasoned with curry, and I give instructions for cooking methods either using a saucepan on the stove, or in an Instant Pot. The lentils I leave up to you. You can make your own on the stove top, or I’ve also used pre-cooked lentils. I love buying them pre-steamed from Trader Joe’s. After layers of quinoa, lentils, and veggies, the dish is topped with toasted almond slices.
It’s not only the preparation in this dish which is simple, but the ingredients are pretty basic as well. You wouldn’t know it when you it’s time to eat, however, because they all come together to make a flavorful combo! I’ll let you try it and see for yourself, let me know! Leave a comment below, or take a pic of yours and tag me on Instagram, @veggiesattiffanis.
Cinnamon Roasted Veggies with Curried Quinoa and Lentils
Ingredients
- 1 lb cauliflower florets
- 1 lb butternut squash peeled and cut into 3/4" cubes
- 1/4 cup coconut oil melted
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 2 tsp kosher salt
- 1/4 tsp cayenne
- 1/2 large yellow onion thinly sliced
- 4 large chard leaves (green or rainbow) stems removed, cut into bite-sized pieces
- 1 1/2 cup *cooked lentils Make your own, buy them pre-steamed or canned is fine.
- 1/2 cup sliced almonds
- 1/8 tsp sea salt or salt of choice
For the quinoa…
- 1 1/2 cup quinoa rinsed
- 1 1/2 cup water only half (3/4 cup) if using an Instant Pot
- 1 1/2 cup vegetable broth only half (3/4 cup) is using an Instant Pot
- 1/2 Tbsp curry powder or more to taste
- large pinch kosher salt or more to taste
Instructions
- Preheat the oven to 425° F. Line two, large baking sheets with parchment paper or *aluminum foil, set aside.
- If making lentils from scratch, start them now. If using pre-steamed or canned lentils, wait until your vegetables are almost done roasting to reheat the lentils.
- Add oil, sugar, cinnamon, salt, and cayenne to a large mixing bowl and whisk to combine. Add the cauliflower and squash, toss until well coated. Transfer the cauliflower and squash to a lined baking sheet. Add the onion slices and chard to the bowl and toss, I use my hands and rub the veggies along the sides of the bowl to collect all the remaining oil and spices. Add the onions and chard to the second baking sheet. Add the baking sheet with the cauliflower and squash to the oven and roast for 15 minutes.
- While veggies start to roast, make sure to start your quinoa (instructions follow).
- After 15 minutes, remove the baking sheet and flip the veggies. Return to oven for another 10 minutes, adding the second baking sheet, of onion and chard, in the last 7 minutes. The vegetables should all be roasted and *tender.
- Heat a large skillet over medium heat, do not add any oil. Once hot, add the almond slices to the skillet and sprinkle with salt. Keep the almond slices constantly moving in the skillet until toasty and browned. They should have a nice aroma.
To make the quinoa…
- If using the stove top: Add 1 1/2 cups water and 1 1/2 cups vegetable broth to a large sauce pan and bring to a boil. Once boiling, add the quinoa, curry and salt. Stir, cover, and turn the heat down to a low simmer (I keep mine at about medium-low). Let simmer, covered, for 15 to 20 minutes. Fluff with a fork. Taste and add more curry or salt, if desired.
- If using an Instant Pot: Add 3/4 cup water, 3/4 cup broth, quinoa, curry, and salt to the Instant Pot. Secure the lid and turn the valve to it's "sealing" position. Set to cook on manual at high pressure for 1 minute, then let the pressure naturally release for 12 minutes. After the 12 minutes, switch the valve from sealing to venting and release remaining pressure before opening the lid. Fluff with a fork. Taste the quinoa and add more salt or curry, if desired.
Put it together…
- For each serving, layer ingredients in large, single-sized, serving bowls starting with the quinoa and then topping with lentils, roasted veggies, and toasted almond slices. Enjoy!