Description
A festive and healthy roasted parsnip and beet bowl made in your air fryer. Perfect for Christmas dinner or a winter meal.
Ingredients
- 2 large parsnips, peeled and chopped
- 2 medium beets, peeled and chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 cup cooked quinoa
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley for garnish
Instructions
- Preheat your air fryer to 190°C (375°F).
- Toss the chopped parsnips and beets with olive oil, salt, pepper, and thyme.
- Place the vegetables in the air fryer basket in a single layer.
- Cook for 15 minutes, shaking the basket halfway through.
- Check for doneness—vegetables should be tender and slightly crispy.
- Serve over cooked quinoa and top with feta cheese and fresh parsley.
Notes
- Adjust cooking time based on your air fryer model.
- For a vegan option, skip the feta cheese.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Air Fryer
- Cuisine: International