Sweet Roots Veggie Bowl With Avo Crema & Vegan Sausage

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!

Sweet Roots Veggie Bowl With Avo Crema & Vegan Sausage

Recipe Type: Hearty Entrees

YIELDS 4–6 servings

PREP TIME 25 min

COOK TIME 40 min

TOTAL TIME 01 hour 05 min

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

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Photo: Dana Drosdick