Description
Experience the vibrant flavors of fall with these Autumn Glow Quinoa Bowls, featuring nutty quinoa and roasted seasonal vegetables. This nourishing dish is perfect for a hearty lunch or a comforting dinner.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 medium sweet potato
- 1 cup Brussels sprouts
- 2 carrots
- Olive oil
- Salt
- Pepper
- 1 can chickpeas
- Paprika
- Garlic powder
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Kale or spinach (for greens)
- Toasted pumpkin seeds
- Dried cranberries
Instructions
- Rinse 1 cup of quinoa under cold water. In a pot, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
- Preheat your oven to 425°F (220°C). Chop 1 medium sweet potato, 1 cup of Brussels sprouts, and 2 carrots into bite-sized pieces. Toss them in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, or until they’re golden and tender, flipping halfway through.
- If you’re using chickpeas, drain and rinse 1 can of chickpeas. Toss them with olive oil, paprika, garlic powder, and salt, then roast them alongside the vegetables for the last 15 minutes. If using shredded beef, you can sauté it in a skillet until heated through and seasoned to your liking.
- In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of maple syrup, 1 teaspoon of Dijon mustard, and salt and pepper to taste.
- In a large bowl, combine the cooked quinoa, roasted vegetables, and your choice of protein. Drizzle with the dressing and toss gently to combine.
- Fold in a couple of handfuls of chopped kale or spinach until wilted slightly.
- Top with toasted pumpkin seeds and a sprinkle of dried cranberries for a sweet touch. Serve warm or at room temperature.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Roasting and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Feel free to customize the ingredients to your taste. Add other roasted veggies like zucchini or bell peppers, or include grains like farro or barley for variety.