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:
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Easy Fall Quinoa Bowl
- Total Time: 45 minutes
- Yield: 6 1x
Description
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
- 1 bag raw brussel sprouts, cut in half
- 2 small or 1 large sweet potato, cut into cubes
- 1/4 cup olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
Quinoa
- 2 cups vegetable broth
- 1 Tablespoon olive oil
- 1/4 teaspoon salt
- 1 cup quinoa
Vinaigrette
- 1/4 cup olive oil
- 2 Tablespoon apple cider vinegar
- 2 Tablespoons brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Additional Ingredients
- 1 cup pecan halves
- 1/2 cup dried cranberries
- 1/2 lemon
Instructions
- Preheat the oven to 425 degrees.
- Place the sweet potatoes and brussel sprouts on a large baking sheet and toss with 1/4 cup olive oil, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Bake for 25 minutes
- While the vegetables bake, pour 2 cups of vegetable broth, olive oil, and salt in a medium pot on the stove top and turn the heat to high.
- When the broth mixture comes to a boil, stir in the dry quinoa. Cover with a lid, and turn the heat to low and cook the quinoa for 20 minutes.
- In a small bowl whisk together the vinaigrette ingredients.
- 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.
- Eat warm/cold/or however you want!
Equipment
Buy Now →- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Meal Prep
- Cuisine: American
Keywords: quinoa bowl, harvest quinoa bowl, vegan recipe, vegetarian recipe, fall recipe, healthy recipe
Looking for more fall recipes? Check these out:
Valerie
WOW. I needed a recipe to use up brussel sprouts, sweet potato and quinoa, and found this. It was sooo delicious, so easy and exactly what I was looking for. The vinegrette was awesome too. Only thing i changed was to add cut up onion to my potatoes and brussel sprouts. I will make this again and again, it was fantastic. Oh, and i DID add craisins and chopped walnuts.
★★★★★
thehungrywaitress
Oooo craisins are a great addition! Thank you so much!