Fall is the perfect time to embrace the vibrant flavors and nourishing ingredients of the season, and what better way to do so than with our delightful Autumn Harvest Quinoa Bowls? Bursting with the earthy sweetness of roasted butternut squash and Brussels sprouts, this vegan dish is not only a feast for the eyes but also a wholesome delight for your taste buds. With just 35 minutes from prep to plate, you can create a colorful and satisfying meal that will warm your soul and impress your guests. Ready to elevate your autumn dining experience? Let’s dive into this delicious recipe that promises to be a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup roasted Brussels sprouts
- 1 cup butternut squash, cubed
- 1/2 cup cranberries
- 1/4 cup pumpkin seeds
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy.
- While quinoa is cooking, prepare the vegetables. Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper on the prepared baking sheet.
- Trim and halve Brussels sprouts, tossing them with olive oil, salt, and pepper on the same baking sheet alongside the squash.
- Roast vegetables in the preheated oven for 20-25 minutes, turning once halfway through, until edges are crispy and golden brown.
- Once quinoa is cooked, fluff with a fork and let stand covered for 5 minutes.
- In a small bowl, whisk together balsamic vinegar with a touch of olive oil to create a light dressing.
- Divide the quinoa among four serving bowls. Top with roasted Brussels sprouts and butternut squash.
- Sprinkle each bowl with dried cranberries and toasted pumpkin seeds.
- Drizzle the balsamic dressing over each bowl and season with additional salt and pepper to taste.
- Serve immediately while vegetables are warm and crisp.
Tips
- Rinse the Quinoa: Don’t skip rinsing your quinoa! This step removes the saponins, which can give the quinoa a bitter taste. A fine-mesh strainer works best for this.
- Perfectly Roasted Veggies: For the best flavor and texture, ensure your vegetables are cut into uniform sizes. This helps them cook evenly and achieve that perfect crispy edge.
- Experiment with Seasoning: Feel free to add your favorite herbs and spices to the vegetables before roasting. A sprinkle of garlic powder or a dash of smoked paprika can elevate the flavors even more.
- Make it a Meal Prep Star: These bowls store well in the fridge for up to 4 days. Make a big batch and enjoy them throughout the week for a quick and healthy meal option.
- Customize Your Toppings: The beauty of these bowls lies in their versatility! Swap out the cranberries for pomegranate seeds or try different nuts and seeds for added crunch.
- Serve Warm: For the best experience, serve the bowls immediately after assembling. The warmth of the roasted vegetables and quinoa enhances the flavors and overall enjoyment.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
