Easy Fall Quinoa Bowl

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Oh fall…where are you? I have been anxiously waiting to wear my fall uniform which consists of brown leather boots, over-sized sweaters, and jeans/leggings. It’s still 75 degrees out here in Nashville, and I am sick of it! I want to use our new fireplace, and eat soup without sweating…

That’s why I had to throw together this Easy Fall Quinoa Bowl. It has the flavors of fall’s past. The creamy roasted sweet potato combined with the crunchy pecans and nutty roasted brussel sprouts makes me feel all cozy inside. I could eat this dish hot or cold right out of the fridge!

First, roast the veggies, then make the quinoa and apple cider vinaigrette (delicious on anything and healthy!), then toss everything in a bowl! I topped mine with some dried cranberries too. (Did I mention this recipe happens to be vegan too? BONUS!)

Easy Fall Quinoa Bowl

★★★★★

5 from 1 reviews

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.

• Author: The Hungry Waitress
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 minutes
• Yield: 6 1x

Scale 1x2x3x

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
• 1 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

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!

Want some more healthy fall recipes? Here are some of my favorites:

Crockpot Vegan Green Chili Soup

30 Minute Mushroom Orzo Risotto

Vegetable Soup with Dumplings