Home / Recipes / Roasted Yukon Potato Spring Vegetable Bowls

Let's Cook

Roasted Yukon Potato Spring...Roasted Yukon Potato Spring Vegetable Bowls

Name: Roasted Yukon Potato Spring Vegetable Bowls
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 5
Ingredients: ¼ cup sliced almonds, plus extra for serving; 1 pound asparagus, ends trimmed and cut into 2-inch chunks; 1 ½ cups lightly packed baby arugula, roughly chopped; 3 cups chopped broccoli florets; 1 (15 ounce) can chickpeas, drained and rinsed; ½ cup golden raisins (or regular!), plus extra for serving; ½ cup thinly sliced green onion; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon pure maple syrup; 1/3 cup olive oil; 3 tablespoons olive oil; ¼ teaspoon pepper; pinch of pepper; ½ cup uncooked quinoa, rinsed; ¼ teaspoon fine sea salt; ½ teaspoon fine sea salt; 2 ½ tablespoons tahini; 1 cup water; 1 pound yukon potatoes, cut into ½ inch chunks

🍴

Cuisine

International

👥

Servings

⏱

Prep Time

15 mins

🍳

Cook Time

50 mins

⭐

Difficulty

Medium

Roasted Yukon Potato Spring Vegetable Bowls is a gluten free, dairy free, lacto ovo vegetarian, and vegan main course. One serving contains 577 calories, 15g of protein, and 32g of fat. For $2.23 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 5. If you have almonds, broccoli florets, lemon juice, and a few other ingredients on hand, you can make it. 574 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 50 minutes. It can be enjoyed any time, but it is especially good for Spring. It is brought to you by Cook Nourish Bliss. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is great. Try Roasted Yukon Potato Spring Vegetable Bowls, Roasted Yukon Potato Spring Vegetable Bowls, and Roasted Yukon Potato Spring Vegetable Bowls for similar recipes.

InternationalMedium

Ingredients

•¼ cup sliced almonds, plus extra for serving

•1 pound asparagus, ends trimmed and cut into 2-inch chunks

•1 ½ cups lightly packed baby arugula, roughly chopped

•3 cups chopped broccoli florets

•1 (15 ounce) can chickpeas, drained and rinsed

•½ cup golden raisins (or regular!), plus extra for serving

•½ cup thinly sliced green onion

•1 tablespoon freshly squeezed lemon juice

•1 tablespoon pure maple syrup

•1/3 cup olive oil

•3 tablespoons olive oil

•¼ teaspoon pepper

•pinch of pepper

•½ cup uncooked quinoa, rinsed

•¼ teaspoon fine sea salt

•½ teaspoon fine sea salt

•2 ½ tablespoons tahini

•1 cup water

•1 pound yukon potatoes, cut into ½ inch chunks

Cooking Instructions

01
For the veggies:Preheat the oven to 400F.
02
Add the potatoes, asparagus and broccoli to a large rimmed baking sheet.
03
Drizzle with the olive oil, then sprinkle with the salt and pepper. Toss to combine and spread in an even layer.
04
Bake for about 25 to 30 minutes, stirring once halfway through, until tender and browned.
05
Let cool for about 5 minutes.For the salad:Meanwhile, add the quinoa and water to a small or medium saucepan. Bring the mixture to a boil. Give it a stir, cover, then reduce the heat to medium-low / low and let simmer for about 15 minutes, until the liquid is absorbed. Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023

Nutritional Info

calories577 kcal

protein15.1 g

fat32.3 g

carbs51.3 g

Recipe by

Community Chef

See More →

Let’s Get
into Cooking!

See Recipes →

Related Recipes

Explore More →