Embrace the flavors of fall with this nutritious and delicious autumn harvest bowl recipe. Packed with seasonal ingredients, this dish is perfect for a cozy meal that will leave you feeling satisfied and nourished.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 small butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 cups Brussels sprouts, trimmed and halved
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 1 cup cooked chickpeas
- 2 cups baby spinach
- 1/4 cup pumpkin seeds
- Optional toppings: avocado slices, crumbled feta cheese, sliced green onions
Instructions:
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy.
- While the quinoa is cooking, spread the diced butternut squash on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, cinnamon, salt, and pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized.
- On another baking sheet, toss the Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper. Roast in the oven alongside the butternut squash for 20-25 minutes, or until the Brussels sprouts are golden brown and crispy.
- In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, roasted Brussels sprouts, chickpeas, baby spinach, and pumpkin seeds. Toss gently to combine.
- Divide the mixture into serving bowls. Top with avocado slices, crumbled feta cheese, sliced green onions, or any other desired toppings.
- Serve warm and enjoy your healthy autumn harvest bowl!
This recipe serves 4 and can be easily customized with your favorite seasonal vegetables and toppings. Enjoy the flavors of autumn in every bite!
