Root vegetables are easy and delicious when roasted and even tastier when they’re added to a quinoa salad. We created veggie burgers that you can turn into crunchy little savory crumbles to add a little surprise in every bite while enjoying your root vegetable dish.
- Preheat oven to 350°F.
- In a small bowl, toss the vegetables, sea salt and thyme with the safflower oil.
- Place the vegetables on a sheet pan lined with parchment paper and bake the vegetables until golden brown and tender (about 12-15 minutes).
- In another small bowl, add Sonoma Burger crumbles, quinoa, cardamom, maple syrup and vegan butter. Mix well. Sauté the crumble mixture in a sauté pan over medium heat for 5 minutes.
- Once the vegetables and crumbles are done, add to a platter with pumpkin seeds, cranberries, sea salt and thyme.