Balsamic Roasted Root Veggies over Quinoa and Sprouts with Artichoke Hearts on Top

Balsamic roasted beets and carrots lay on a bed of quinoa and homegrown mung bean sprouts with artichoke hearts on top to sweeten the deal. 

We enjoyed this for lunch in What I Eat in a Day #6. It was one of those...what should I make with carrots and beets moments and this is what we ended up with. Not bad! Enjoy! 

Ingredients:

• 2 Carrots – Peeled and Sliced into Thin Rounds
• 5-6 Small Beets – Peeled and Sliced into Thin Rounds
• 2 Tbsp Balsamic Vinegar
• Drizzle Olive or Avocado Oil
• ¼ tsp Black Pepper
• Salt to taste
• Opt: 1 tsp Coconut Sugar (or desired)
• 1 Cup Mung Bean Sprouts (or leafy green)
• 1 to 1 ½ Cup Pre-Cooked Quinoa
• Fresh Parsley to Decorate
• 6 Artichoke Quarters

Peaceful Preparation:

1. Place the carrot and beet rounds in a medium bowl, add the balsamic vinegar, a drizzle of oil (or pass for oil-free and go for lemon juice or something), the pepper, salt, coconut sugar and mix well.
2. Transfer to a baking sheet lined with parchment paper and spread out so they are not overcrowded.  Roast at 450-500 degrees F for about 20 minutes or desired time frame.
3. Place the mung beans or leafy greens and place in two bowls, add quinoa on top, followed by the roasted root vegetables, a sprinkle of parsley and artichoke hearts in the center.

Note: I used a leftover quinoa mixture I had on hand. [It was a mixture of quinoa, tomato, salt, pepper, parsley, garlic, onions, paprika and red bell pepper that I tossed together, I could make again if requested and write it down.]