Description
Savor the flavors of fall with this Autumn Harvest Grain Bowl, a wholesome dish brimming with earthy quinoa, roasted sweet potatoes, and Brussels sprouts. Topped with toasted pecans and a tangy maple-Dijon dressing, it’s not just a meal but a vibrant celebration of seasonal ingredients. Perfect for cozy evenings or gatherings, this recipe is both nutritious and satisfying.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 2 medium sweet potatoes, cubed
- 2 cups Brussels sprouts, halved
- 2 cups fresh baby spinach
- 1/2 cup pecans, toasted
- 1/3 cup dried cranberries
- 3 tbsp olive oil (divided)
- 1 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss cubed sweet potatoes and halved Brussels sprouts in 2 tablespoons of olive oil, salt, and pepper. Spread evenly on the baking sheet.
- Roast vegetables for about 25–30 minutes until golden brown and tender, stirring halfway through.
- While veggies roast, rinse quinoa under cold water. Combine quinoa with vegetable broth or water in a saucepan. Bring to a boil, then reduce heat and simmer for about 15 minutes until fluffy.
- In a small bowl, whisk together remaining olive oil, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
- To assemble the bowls: Layer cooked quinoa as the base; add roasted vegetables on top. Sprinkle fresh spinach, toasted pecans, and dried cranberries before drizzling with dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: About 1 bowl (350g)
- Calories: 540
- Sugar: 9g
- Sodium: 180mg
- Fat: 29g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg