Nordic Harvest Bowl: Roasted Root Vegetables with Quinoa (Nordisk Høstbolle: Ristede Rotgrønnsaker med Quinoa)

Nordisk Høstbolle, or Nordic Harvest Bowl, is a delightful dish that captures the essence of New Nordic cuisine. This recipe combines the earthy flavors of roasted root vegetables with the nuttiness of quinoa, creating a wholesome and satisfying meal.

Nordic Harvest Bowl: Roasted Root Vegetables with Quinoa (Nordisk Høstbolle: Ristede Rotgrønnsaker med Quinoa)

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 2 medium carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 small celery root, peeled and diced
  • 1 small sweet potato, peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the liquid is absorbed and the quinoa is fluffy.
  3. Meanwhile, spread the diced vegetables on a baking sheet. Drizzle with olive oil, sprinkle with dried thyme, salt, and pepper. Toss to coat evenly.
  4. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and golden brown, stirring once halfway through.
  5. Divide the cooked quinoa and roasted vegetables among serving bowls. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
12g
Carbohydrates
45g
Fiber
8g
Fat
15g

Supplies

Baking sheet Saucepan

Tools

Knife Cutting board Measuring cups and spoons

Serving suggestions

Serve the Nordic Harvest Bowl with a dollop of Greek yogurt or a sprinkle of fresh herbs for added creaminess and flavor.

Tips & tricks

For a variation, you can add roasted nuts or seeds for extra crunch and protein.

Cost

$15