Tuesday night, I came up with this dish and I was pretty pleased with it. You can probably mix up the ingredients a bit for different flavors. Like, use spinach instead of kale or rice instead of quinoa. That sounds like it has potential to me! Both kale and quinoa are incredibly healthy, though. Kale can sometimes be bitter, but quinoa has a light, nutty flavor that I really enjoy. Let me know what you think if you try it out yourself!
1 large sweet potato, peeled and cut into cubes
2 large carrots, cut into chunks
2 parsnips, peeled and sliced into chunks
2 tablespoons olive oil
1 teaspoon dried minced onion
1 teaspoon dried minced garlic
1 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon dried basil
Freshly ground sea salt
Kale, cooked according to how you like it
1 cup quinoa, boiled in water until tender and drained
Preheat your oven to 450 degrees. Place vegetables in a 9x13 inch casserole dish. Add olive oil and spices and mix until coated. Bake the vegetables for 20 minutes on the bottom rack. Stir and bake for an additional 15-20 minutes until cooked through. The dried onion and garlic may become blackened in the process. I actually like this a lot, but if you aren't a fan of the flavor you can rehydrate your herbs in the olive oil prior to combining.
Serve on a bed of quinoa and lightly cooked kale leaves. Typically, I cut my kale into small pieces and kind of boil it in vegetable stock with sauteed garlic. Yum!
The whole meal this recipe made was healthy, filling, and tasty. I hope you enjoy it.
Makes 4 servings.