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Roasted Vegetable and Quinoa Harvest Bowl
This Roasted Vegetable and Quinoa Harvest Bowl is the epitome of wholesome eating. A symphony of roasted sweet potatoes, Brussels sprouts, and red onions harmonize with fluffy quinoa, creating a hearty meal that is both nutritious and satisfying. Each bite is elevated by the tang of feta cheese, the crunch of pumpkin seeds, and the sweet, rich finish of balsamic glaze. Perfect for those cozy fall evenings or as a healthy lunch option!
Ingredients
- Balsamic glaze
- 4 tablespoons
- Pumpkin seeds
- 1/4 cup, toasted
- Feta cheese
- 1/2 cup, crumbled
- Salt and pepper
- to taste
- Olive oil
- 2 tablespoons
- Red onion
- 1 large, cut into wedges
- Brussels sprouts
- 2 cups, halved
- Sweet potato
- 2 large, cubed
- Water
- 2 cups
- Quinoa
- 1 cup, rinsed
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and let simmer for 15 minutes, or until quinoa is fluffy and water is absorbed.
- While the quinoa is simmering, prepare the vegetables. Place the sweet potato cubes, halved Brussels sprouts, and red onion wedges on a large baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to evenly coat.
- Roast the vegetables in the preheated oven for 25 minutes, or until they are tender and golden. Give them a stir halfway through for even roasting.
- Once the quinoa and vegetables are ready, assemble the bowls. Divide the cooked quinoa among four bowls. Top each with an equal amount of the roasted vegetables, followed by a sprinkle of crumbled feta cheese and toasted pumpkin seeds.
- Finish each bowl with a generous drizzle of balsamic glaze. Serve immediately while warm.
Tips
- Change up the vegetables based on what's in season or what you have on hand.
- For a vegan version, omit the feta cheese or replace it with a vegan cheese alternative.
- To add a protein, consider topping with grilled chicken or chickpeas.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 45 minutes Calories: 360 Fat: 14g Carbs: 49g Protein: 13g Sodium: 320mg Sugar: 10g
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