Who's ready for fall? This healthy, easy fall quinoa bowl are a perfect segway from the hot summer days to the cooler, crisp nights. You can eat them warm or cold, plus they reheat pretty well making a great meal prep option. The nutty, bitter Brussel sprout compliment the creamy sweet potatoes so well. Don't skip the toasted nuts either! They provide a much needed crunch.
How do you make this Fall Quinoa Bowl?
There are a few components to this recipe, but you can knock them all out at the same time since the veggies go in the oven, and the quinoa cooks on the stove top. My favorite way to roast these vegetables is to toss them in some olive oil and spices and roast for 20-25 minutes and 425 degrees.
To skip a step you could always buy pre-cooked quinoa or rice. If you don't have the pre-cooked on hand, it only takes 20 minutes to make a batch. Start by rinsing your quinoa. Then boil 2 cups of broth, 1 tablespoons olive oil and 1/4 teaspoon of salt. Gently stir in the quinoa, cover the pot with a lid and reduce the heat to low. Let it simmer for about 20 minutes.
The last step is to whisk together an apple cider vinaigrette. As a shortcut feel free to use something store bought! A balsamic vinaigrette would taste wonderful with all of these flavors too.
If you love this recipe I would love to know! You can rate this recipe and leave a comment, and tag a photo on Instagram @hungrywaitress! Here's the recipe:Print
Looking for more fall recipes? Check these out: