Collard Greens and Roasted Root Vegetable Buddha Bowl

This colorful and flavorful Buddha bowl is packed with nutrients and antioxidants. The roasted root vegetables are tender and slightly caramelized, while the collard greens are wilted and tender.

Prep time: 15 | Cook time: 25 | Serves: 2

Ingredients

• 1 bunch collard greens, stems removed and chopped
• 1 sweet potato, peeled and cubed
• 1 parsnip, peeled and cubed
• 1 beet, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup quinoa, cooked

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss the sweet potato, parsnip, and beet with olive oil, thyme, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. While the vegetables are roasting, heat a large skillet over medium heat.
5. Add the collard greens to the skillet and cook, stirring occasionally, until wilted and tender, about 5 minutes.
6. Season the collard greens with salt and pepper to taste.
7. To assemble the Buddha bowls, place a scoop of quinoa in each bowl.
8. Top with the roasted vegetables, collard greens, and any other desired toppings.