A Festive Thanksgiving Truffle Bowl Recipe
This Thanksgiving Truffle Bowl combines rich flavors and creamy textures, making it a standout addition to festive gatherings and a delightful centerpiece on t…
Ingredients
- 2 cups cooked quinoa
- 1 cup Brussels sprouts halved
- 1 cup butternut squash cubed
- ½ cup diced red onion
- ½ cup mushrooms sliced
- 3 tbsp olive oil
- 1 tbsp truffle oil
- Salt and pepper to taste
- ¼ cup toasted pecans optional
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables for roasting.
- Toss the vegetables with olive oil, salt, and pepper.
- Spread the vegetable mixture on a baking sheet.
- Roast the vegetables for 25-30 minutes.
- Combine cooked quinoa and roasted vegetables in a large bowl.
- Drizzle the truffle oil over the mixture and mix gently.
- Taste and adjust seasoning as needed.
- Garnish with toasted pecans and fresh parsley before serving.