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Easy Fall Quinoa Bowl

This vegan fall quinoa bowl recipe is packed with roasted brussel sprout, sweet potatoes, quinoa, pecans, and topped with an apple cider vinaigrette. It's an easy dinner recipe, and perfect for meal prepping on the weekend!

This vegan fall quinoa bowl recipe is packed with roasted brussel sprouts, sweet potatoes, quinoa, pecans, and topped with an apple cider¬†vinaigrette. It’s an easy dinner recipe, and perfect for meal prepping.

Ingredients

Vegetables

Quinoa

Vinaigrette

Additional Ingredients

Instructions

  1. Preheat the oven to 425 degrees.
  2. Place the sweet potatoes and brussel sprouts on a large baking sheet
  3. Sprinkle 1/4 cup olive oil, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper on top of the vegetables and mix everything around on the baking sheet, then spread them into an even layer.
  4. Bake for 25 minutes
  5. While the vegetables bake, pour the 2 cups of vegetable broth, olive oil, and salt in a medium pot on the stove top and turn the heat to high.
  6. When the broth mixture comes to a boil, stir in the dry quinoa. Cover with a lid, and turn the heat to low.
  7. Cook the quinoa for 20 minutes.
  8. In a small bowl whisk together the vinaigrette (1/4 cup olive oil, 1 Tablespoon apple cider vinegar, 2 Tablespoons brown sugar, 1/4 teaspoon salt, 1/8 teaspoon pepper)
  9. Once everything has finished cooking, grab a big bowl and mix together the roasted sweet potatoes and brussels, quinoa, vinaigrette, pecans, cranberries, and the juice of 1/2 a lemon.
  10. Eat warm/cold/or however you want!