Warm Rustic Tortellini Bowl
An absolute dream of a dish (not to mention handy for meal prep!). You've got some spinach & ricotta-filled tortellini, roasted sweet potato and broccoli, shaved parmesan, fresh herbs, and a roasted lemon dressing to tie it all together. It's warm and cozy and incredibly easy to make.
Servings 4 people
Ingredients
- 1-2 heads of broccoli
- 2 sweet potatoes
- 12 oz tortellini I used spinach & ricotta-filled
- Olive oil
- Salt, pepper, garlic powder, Italian seasoning to your liking
- ½ cup shaved parmesan
- ¼ cup chopped herbs I used Italian parsley and basil
Roasted Lemon Dressing:
- 1 lemon
- ¼ cup olive oil
- ¼ cup white wine vinegar
- 1 tbsp whole grain mustard
- 1 tbsp maple syrup
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 400 degrees
- Chop up a head of broccoli into small pieces and then 2 sweet potatoes into small cubes. Lay on a baking sheet along with a lemon (cut in half) and drizzle with olive oil and season with salt, pepper, garlic powder, and Italian seasoning. Mix to coat evenly.
- Roast the veggies in the oven for 20-30 min, stirring halfway through, or until golden brown.
- Meanwhile, boil some water in a large pot, heavily salt, and add tortellini. Cook according to package instructions. Once cooked, strain from the water and place into a serving bowl and drizzle with a touch of olive oil so they don’t stick together.
- Once the veggies are golden, remove from the oven and make the dressing using that roasted lemon. Add white wine vinegar, whole grain mustard, maple syrup, olive oil, salt and pepper. Stir to combine.
- Time to assemble! To the warm tortellini, add roasted sweet potato, roasted broccoli, some shaved parmesan, chopped herbs (Italian parsley and basil) and then drizzle the dressing on top. Start with half of the dressing and you can always add more later - I like keeping half and adding to the leftovers to brighten it up!