Roasted Vegetable and Quinoa Harvest Bowl

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

1. Preheat the oven to 400°F (200°C).
2. 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.
3. 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.
4. 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.
5. 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.
6. Finish each bowl with a generous drizzle of balsamic glaze. Serve immediately while warm.