Sweet Roots Veggie Bowl With Avo Crema & Vegan Sausage

May 30, 2023
This is a recipe for the veggie purists—it’s the perfect bowl to let the unadulterated decadence of root vegetables shine through.

With just a bit of prep, you’ll have a nourishing bowl that combines the sweetness of beets, sweet potatoes, and parsnips with the saltiness of vegan sausage. Add spices to taste, and enjoy this simple yet satisfying meal!
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Sweet Roots Veggie Bowl With Avo Crema & Vegan Sausage

Recipe Type: Hearty Entrees
utensils YIELDS 4–6 servings
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  • 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)
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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

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Photo: Dana Drosdick


Dana Drosdick
Dana is a marketer living in Saratoga Springs, NY with a passion for all things related to stewardship, faith, wellness, and personal enrichment. Her work has been featured in various Chicken Soup for the Soul anthologies, The Odyssey Online, and The Banner Magazine. Follow her at @danadrosdick on Instagram for foodie trends, her latest book recommendations, and far too many photos of clementines.

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