Description
This Autumn Grain Bowl with Roasted Vegetables is a hearty and nutritious meal perfect for the fall season. Featuring a mix of roasted sweet potatoes, carrots, beets, and Brussels sprouts on a bed of fluffy quinoa, topped with sautéed kale and a hint of maple syrup for a touch of sweetness. This wholesome bowl is easy to make and packed with vibrant flavors and textures, ideal for a satisfying lunch or dinner.
Ingredients
Scale
Grains
- 1 cup quinoa (uncooked)
- 2 cups water
- Pinch of salt
Vegetables
- 2 medium sweet potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 2 medium beets, peeled and diced
- 1 cup Brussels sprouts, halved
- 2 cups kale, chopped (stems removed)
Other Ingredients
- 3 tablespoons olive oil (divided: 2 tablespoons for vegetables, 1 tablespoon for kale)
- 2 tablespoons maple syrup
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare the vegetables: In a large mixing bowl, combine the diced sweet potatoes, sliced carrots, diced beets, and halved Brussels sprouts. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss well to coat each piece evenly.
- Roast the vegetables: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking and caramelization.
- Cook the quinoa: While the vegetables roast, rinse 1 cup of quinoa under cold water to remove bitterness. In a medium saucepan, combine the quinoa, 2 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for about 15 minutes until the water is absorbed and quinoa is fluffy.
- Rest and fluff quinoa: Remove the saucepan from heat and let it sit covered for 5 minutes. After resting, fluff the quinoa gently with a fork to separate the grains.
- Sauté the kale: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped kale and sauté for 3-4 minutes until wilted and tender. Season with a pinch of salt and pepper if desired.
- Assemble the bowl: In a large serving bowl, layer the cooked quinoa as the base. Top it evenly with the roasted vegetables and sautéed kale. Drizzle 2 tablespoons of maple syrup over the entire bowl for a subtle touch of sweetness before serving.
Notes
- You can substitute kale with spinach or Swiss chard if preferred.
- For a vegan option, this recipe is naturally vegan and gluten-free.
- Maple syrup can be adjusted or replaced with honey if not vegan.
- Leftover roasted vegetables and quinoa can be stored refrigerated for up to 3 days.
- Feel free to add toasted nuts or seeds like pumpkin seeds for extra crunch and nutrition.
