Description
This Fall Harvest Grain Bowl combines wholesome grains, vibrant vegetables, and rich autumn spices, creating a nourishing dish that celebrates the flavors of the season.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium sweet potato, diced
- 1 cup Brussels sprouts, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 cup kale, chopped
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- Salt and pepper to taste
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 and simmer for 15 minutes or until quinoa is fluffy.
- While the quinoa cooks, toss diced sweet potato, Brussels sprouts, and red onion with olive oil, cinnamon, nutmeg, salt, and pepper.
- Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes, or until tender and caramelized.
- In a large bowl, combine cooked quinoa, roasted vegetables, and chopped kale.
- Top the bowl with dried cranberries and pumpkin seeds.
- Drizzle with additional olive oil if desired and season with salt and pepper to taste.
- Serve warm and enjoy your nourishing Fall Harvest Grain Bowl.
Notes
- Choose fresh, seasonal vegetables for the best flavor.
- Prep Time: 15
- Cook Time: 30
- Category: recipes
- Method: roasting and boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (300g)
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 10
- Protein: 12
- Cholesterol: 0
Keywords: grain bowl, fall recipe, healthy meal, seasonal ingredients, vegetarian