Autumn Grain Bowl
A cozy and flavorful bowl filled with earthy grains, roasted root vegetables, and a delightful maple vinaigrette, celebrating the essence of fall.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Quinoa
- 1 large Sweet Potato, peeled and cubed
- 1 pound Brussels Sprouts, halved
- 1/2 cup Dried Cranberries
- 1/4 cup Pumpkin Seeds
- 2 cups Arugula
- 3 tablespoons Maple Syrup
- 3 tablespoons Olive Oil
- 2 tablespoons Apple Cider Vinegar
- Salt and Pepper to taste
Instructions
- Cook the quinoa: Rinse 1 cup of quinoa under cold water, combine with 2 cups of water or vegetable stock. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
- Preheat your oven to 400°F (200°C). Peel and chop the sweet potato, toss with olive oil, salt, and pepper on a baking sheet, and roast for 25-30 minutes.
- Wash and halve the Brussels sprouts, spread on another baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 20-25 minutes.
- Whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper for the dressing.
- Combine the cooked quinoa, roasted sweet potatoes, Brussels sprouts, arugula, and cranberries in a large bowl. Drizzle with dressing and toss gently to mix.
Notes
Feel free to customize the bowl with your choice of vegetables, grains, or proteins. Great for meal prep and can be enjoyed warm or cold.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: grain bowl, autumn recipe, fall food, healthy recipe, vegetarian, seasonal