Roasted Vegetable Quinoa Bowl with Pomegranate Drizzle is easy, crazy healthy, and packed with antioxidants! Filled to the brim with roasted carrots and potatoes, a base of fluffy quinoa, dressed with slightly sweet pomegranate drizzle, this is just the nutritious bowl to start your year off right!
I received free samples of POM Wonderful mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by POM Wonderful and am eligible to win prizes associated with the contest. I was not compensated for my time.
POM Wonderful 100% Juice is not new to me or my family. My sister actually used to save and display her empty bottles! Since I used to be (and admittedly, still am) a picky eater, it took me a little longer to this juice out. When my husband started drinking POM a few years later, I decided to give it a shot. The flavor is amazing and always refreshing!
I only recently found out how great POM is for your health and how the juice is made. The pomegranate is whole-pressed, meaning a unique blend of polyphenol antioxidants from two whole pomegranates – including its fruit, pith, and rind – is found in each 8 oz bottle. In addition to antioxidants, POM Wonderful 100% Juice is a good source of potassium – each 8 oz bottle contains as much as a medium banana.
Quinoa bowls are a staple in my diet. I typically have a few throughout the week for lunch. They’re always filling, full of protein, and delicious! What I love most about them is I can throw whatever we have in. We always seem to have and excess of potatoes, sweet potatoes, carrots, and onions. Additionally, I buy quinoa, couscous, and wild rice in bulk, so we have options when it comes to the base. The game changer between all the bowls I make always comes down to the drizzle and toppings. This pomegranate drizzle is slightly sweet, slightly tart, but cut with the sharp flavor of Dijon mustard and silky EVOO it’s the perfect touch to this rather rustic veggie bowl.
Roasted Vegetable Quinoa Bowl with Pomegranate Drizzle
For the vegetables
2 small russet potatoes, peeled and roughly chopped
4 medium carrots, peeled and quartered
1 tablespoon olive oil
1/2 tablespoon dried rosemary
1/2 tablespoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
For the quinoa
1 cup quinoa, rinsed and drained
2 cups water
1/2 teaspoon salt
For the pomegranate drizzle
1/2 cup POM Wonderful 100% Pomegranate Juice
2 teaspoons Dijon mustard
2 teaspoons extra-virgin oil oil
1. Preheat oven to 400F and prepare baking sheet. Toss vegetables in a bowl with olive oil and seasonings. Spread out in an even layer on baking sheet and place in oven. Roast for about 45 minutes, flipping once.
2. To prepare the quinoa, place everything in your rice cooker and stir. Cook using the white rice setting, about 35 minutes, then fluff and set aside.
3. For the pomegranate drizzle, add POM Wonderful 100% Pomegranate Juice to a small saucepan and bring to a boil. Turn the heat down to low-medium and let simmer for about 10 minutes. Remove from heat and whisk in Dijon mustard and olive oil until combined.
4. To serve, divide quinoa into bowls, top with roasted veggies, then dress with pomegranate drizzle.
Enjoy and save leftovers for more creative bowls!
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