Description
This cozy autumn harvest grain bowl blends roasted sweet potatoes, Brussels sprouts, quinoa, and maple-balsamic dressing into a wholesome, fall-flavored comfort meal perfect for weeknight dinners.
Ingredients
1 cup quinoa or farro, cooked
1 small butternut squash, peeled and cubed
1 large sweet potato, peeled and cubed
1 cup Brussels sprouts, halved
1 medium red onion, sliced
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon smoked paprika
2 tablespoons maple syrup
1 tablespoon balsamic vinegar
2 cups kale or baby spinach, chopped
¼ cup toasted pecans or walnuts
¼ cup crumbled feta or goat cheese (optional)
Instructions
Preheat oven to 400°F (200°C).
Toss sweet potatoes, squash, Brussels sprouts, and onion with olive oil, salt, pepper, and smoked paprika on a baking sheet.
Roast for 25–30 minutes, flipping halfway through, until caramelized and tender.
While vegetables roast, cook quinoa or farro according to package directions and set aside.
Whisk together maple syrup and balsamic vinegar to make the dressing.
In a large bowl, combine cooked grains, roasted vegetables, and chopped kale.
Drizzle with maple-balsamic dressing and toss gently to coat.
Top with toasted nuts and crumbled cheese before serving warm or chilled.
Notes
Substitute quinoa with brown rice for a heartier texture. For added protein, include roasted chickpeas or grilled chicken. Store leftovers in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Comfort Food Bowls & One-Pot Meals
- Method: Roasted & Mixed Bowl
- Cuisine: American