Description
This warm 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
Units Scale
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