- 1–2 medium to large beets
- 2 Japanese sweet potatoes
- 1 cup uncooked quinoa
- 2 cups water
- 1–2 parsnips
- 1 carrot
- 1 pack of vegan sausages (4)
- dash of salt/pepper
- drizzle olive oil
- 1/2 tsp onion powder
- 2 servings avocado crema (recipe below)
Directions
1. Preheat the oven to 425°F.
2. Heat up a pot full of water and boil your beets for 20 minutes.
3. While beets are cooking, take one cup of quinoa and two cups of water and place into a rice cooker. (The total cook time will be around 30 minutes.)
4. Thoroughly wash and chop your sweet potatoes and parsnips, setting aside on a sheet pan.
5. Once the beets are tender, rinse and dice into cubes before adding to your sheet pan.
6. Drizzle a generous amount of olive oil onto the vegetables and sprinkle pepper, salt, and onion powder to taste.
7. Cook for 30–45 minutes until all vegetables are tender.
8. While baking, prepare the crema. (Recipe here.)
9. Serve vegetables over quinoa with the crema and enjoy!
Also by Dana: Vegan Chimichurri Butternut Squash Gnocchi
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Dana Drosdick