Description
A warm and hearty autumn vegetable harvest bowl, perfect for cozy fall meals. This bowl is packed with seasonal vegetables and grains, topped with a delicious maple balsamic dressing.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 sweet potato, peeled and diced
- 1 cup Brussels sprouts, halved
- 1 red onion, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
- On a baking sheet, toss sweet potato, Brussels sprouts, and red onion with olive oil, garlic powder, salt, and pepper. Roast in the preheated oven for 25-30 minutes, or until vegetables are tender and slightly caramelized.
- In a small bowl, whisk together maple syrup and balsamic vinegar.
- In a large bowl, combine cooked quinoa, roasted vegetables, dried cranberries, and pecans. Drizzle with the maple balsamic dressing and toss gently to combine.
- Garnish with fresh parsley before serving.
Notes
- Feel free to swap in your favorite fall vegetables, such as butternut squash or carrots.
- This bowl can be served warm or at room temperature, making it a great make-ahead meal.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Oven, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10
- Sodium: 120
- Fat: 8
- Carbohydrates: 55
- Fiber: 8
- Protein: 10
Keywords: fall meals, autumn recipes, healthy harvest bowl, quinoa bowl, seasonal vegetables