Description
A wholesome and vibrant Autumn Harvest Grain Bowl featuring nutty quinoa, roasted sweet potatoes, Brussels sprouts, caramelized red onions, sautéed kale, and topped with sweet dried cranberries and crunchy pecans. Perfectly drizzled with maple syrup, this hearty bowl is a comforting seasonal meal that celebrates fall flavors and nutritious ingredients.
Ingredients
Scale
Grains and Vegetables
- 1 cup quinoa (uncooked)
- 2 medium sweet potatoes, peeled and diced
- 2 cups Brussels sprouts, halved
- 1 medium red onion, sliced
- 2 cups kale, chopped (stems removed)
Toppings and Flavorings
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the quinoa: Rinse 1 cup of quinoa thoroughly under cold water to remove bitterness. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low. Cover and let it simmer for 15 minutes until water is absorbed. Remove from heat and let it sit covered for 5 minutes to steam. Fluff the quinoa gently with a fork.
- Roast the vegetables: Preheat your oven to 425°F (220°C). In a large mixing bowl, toss the diced sweet potatoes, halved Brussels sprouts, and sliced red onions with 2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread the vegetables in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, stirring once halfway through to ensure even cooking and caramelization.
- Sauté the kale: While the vegetables roast, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped kale and sauté for 3-5 minutes until wilted but still vibrant green. Season with a pinch of salt as desired.
- Assemble the grain bowl: Begin layering your bowl by placing the cooked quinoa as the base. Add the roasted sweet potatoes, Brussels sprouts, and red onions on top, followed by the sautéed kale. Drizzle the bowl evenly with 2 tablespoons of maple syrup to add sweetness. Finish by sprinkling dried cranberries and chopped pecans over the top for texture and extra flavor.
Notes
- For extra protein, consider adding grilled chicken or chickpeas.
- Maple syrup can be substituted with honey or agave nectar for different sweetness profiles.
- Roasting vegetables at a high temperature caramelizes them well, enhancing their natural sweetness.
- This bowl can be served warm or at room temperature and stored refrigerated for up to 3 days.
- To make it vegan, ensure the maple syrup is pure and no animal products are added.
