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Easy Fall Quinoa Bowl


  • Author: The Hungry Waitress
  • 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

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

  1. Preheat the oven to 425 degrees.
  2. 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.
  3. Bake for 25 minutes
  4. 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.
  5. 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.
  6. In a small bowl whisk together the vinaigrette ingredients.
  7. 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.
  8. Eat warm/cold/or however you want!
  • 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