Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 3 medium beets, trimmed and sliced
- 1 cup quinoa, rinsed
- 8 oz burrata cheese
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes and sliced beets with olive oil, salt, and pepper. Spread them on a baking sheet.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until tender.
- While the vegetables are roasting, cook the quinoa according to package instructions.
- In a large bowl, combine the cooked quinoa and roasted vegetables.
- Drizzle with balsamic vinegar and toss gently.
- Top with burrata cheese and fresh herbs before serving.
Notes
For a vegan version, substitute burrata with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Sugar: 10g
- Fat: 18g
- Carbohydrates: 55g
- Protein: 15g