Autumn Glow Roasted Veggie Quinoa Bowls

$- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 medium sweet potato, peeled and cubed - 1 cup Brussels sprouts, halved - 1 red bell pepper, diced - 1 zucchini, sliced The base of this dish is quinoa and a colorful mix of vegetables. Quinoa gives the bowl protein and fiber. The sweet potato adds a touch of sweetness. Brussels sprouts, bell pepper, and zucchini bring crunch and flavor. - 2 tablespoons olive oil - 1 teaspoon ground cinnamon - 1 teaspoon smoked paprika - Salt and pepper to taste Seasonings are key for flavor. Olive oil helps veggies roast well. Cinnamon adds warmth, while smoked paprika gives a nice depth. Salt and pepper enhance all the tastes. - ½ cup dried cranberries - ¼ cup pumpkin seeds - Fresh parsley or arugula, for garnish Garnishes make the dish pop. Dried cranberries add sweetness and chew. Pumpkin seeds add crunch and healthy fats. Fresh parsley or arugula adds a fresh touch and color. {{ingredient_image_1}} Preheating the Oven Start by preheating your oven to 425°F (220°C). This high heat helps the veggies become tender and caramelized. Tossing the Vegetables with Oil and Spices In a large bowl, combine these ingredients: - 1 medium sweet potato, peeled and cubed - 1 cup Brussels sprouts, halved - 1 red bell pepper, diced - 1 zucchini, sliced - 2 tablespoons olive oil - 1 teaspoon ground cinnamon - 1 teaspoon smoked paprika - Salt and pepper to taste Mix well until all the veggies are coated in the oil and spices. This step adds great flavor. Roasting Instructions Spread the tossed vegetables evenly on a baking sheet. Place them in the preheated oven and roast for about 25-30 minutes. Flip halfway through to ensure even cooking. The veggies should be tender and have a nice brown color. Bringing Broth or Water to a Boil While the veggies roast, grab a medium saucepan. Pour in 2 cups of vegetable broth or water and bring it to a boil. Using broth adds more flavor to the quinoa. Cooking and Fluffing the Quinoa Once the liquid is boiling, add 1 cup of rinsed quinoa. Cover the saucepan and reduce the heat to low. Let it cook for about 15 minutes until all the liquid is absorbed. After cooking, remove it from heat and let it sit for 5 minutes. Fluff the quinoa with a fork and season with a bit of salt. Layering Quinoa and Roasted Veggies Start with a base of quinoa in each bowl. Then, add a generous portion of the roasted veggies on top. The colors will look amazing together. Adding Toppings and Garnishes To finish, sprinkle ½ cup of dried cranberries and ¼ cup of pumpkin seeds over each bowl. This adds texture and a burst of flavor. For a fresh touch, garnish with parsley or a handful of arugula. Enjoy your delightful autumn meal! Cooking Temperature and Time Adjustments Roasting at 425°F (220°C) works best for these veggies. This high heat helps them cook quickly and brown nicely. If your oven runs hot, reduce the temp slightly. If you want softer veggies, roast them for a bit longer. Just keep an eye on them! Achieving Optimal Caramelization To get that sweet caramel flavor, space the veggies out on the baking sheet. If they are too close, they will steam instead of roast. Flip them halfway through cooking for even browning. Look for a golden color; that means they are ready! Rinsing Tips for Fluffier Quinoa Always rinse quinoa before cooking. This removes a bitter coating called saponin. Use a fine mesh strainer to wash it under cold water. Give it a good shake to drain excess water. This simple step makes a big difference! Common Mistakes to Avoid Don’t skip the resting step after cooking quinoa. Let it sit covered for 5 minutes. This helps it absorb steam and become fluffy. Also, avoid cooking it in plain water. Using vegetable broth adds rich flavor to your quinoa! Ideal Pairings and Accompaniments These bowls shine on their own but pair well with a light salad. Try a simple arugula salad with lemon vinaigrette. You can also serve them with a dollop of yogurt or a sprinkle of feta for extra creaminess. Meal Prep Recommendations These bowls are great for meal prep. Store the quinoa and veggies in separate containers. You can mix and match them throughout the week. Just reheat the veggies in the oven to keep them crispy. This way, you enjoy fresh flavors every day! Pro Tips Choose Fresh Veggies: Opt for seasonal, fresh vegetables for the best flavor and nutrition in your quinoa bowls. Customize Your Spices: Feel free to experiment with different spices like cumin or coriander to add a unique twist to your roasted veggies. Perfectly Cooked Quinoa: Rinse quinoa thoroughly before cooking to remove its natural bitterness and achieve a fluffier texture. Meal Prep Friendly: These bowls are perfect for meal prep; store the quinoa and veggies separately for easy reheating throughout the week. {{image_2}} You can switch up the veggies in this recipe to fit your taste. For fall, try using root vegetables like carrots or parsnips. These add a nice sweetness and texture. You can also add kale or butternut squash for extra color and flavor. If you want to change the protein, consider adding chickpeas or black beans. These give a hearty feel and add protein to your meal. You could also grill some chicken or tofu for a different twist. This recipe is easy to adapt for vegan and gluten-free diets. Quinoa is naturally gluten-free, so it's a great base. Just make sure your broth is also gluten-free. For seasoning, try using garlic powder, onion powder, or herbs like thyme and rosemary. These can add a robust flavor without changing the dish too much. You can also enhance the dish with nutritional yeast for a cheesy flavor. This is a popular choice for those who follow a vegan diet. To keep your Autumn Glow Roasted Veggie Quinoa Bowls fresh, store leftovers in airtight containers. Make sure to separate quinoa from the veggies if you want to keep them crisp. You can keep the bowls in the fridge for up to 3 days. For the freshest taste, use the veggies first. If they sit too long, they may lose their nice texture. Quinoa can last a bit longer in the fridge, up to 5 days, but the sooner you eat it, the better. When you’re ready to enjoy leftovers, reheating the roasted veggies is key. The best method is to use the oven. Preheat it to 350°F (175°C) and spread the veggies on a baking sheet. Heat for about 10-15 minutes. This keeps them crisp and brings back that roasted flavor. If you’re in a hurry, you can use the microwave. Place the veggies in a bowl and cover it with a damp paper towel. Heat in short bursts, checking often. This avoids overcooking. For the quinoa, keep it light and fluffy. Add a splash of water or broth before reheating. Use the microwave or stove. Heat gently to avoid drying it out. Fluff with a fork before serving to keep it airy. Can I use other grains besides quinoa? Yes, you can use other grains. Brown rice or farro work well. They add different textures and flavors. Just adjust cooking times based on the grain you choose. How can I make this dish spicier? To add heat, try using cayenne pepper or chili flakes. You can also add a splash of hot sauce. Mix these into the veggie toss for an even spice. Is it possible to prepare this in advance? Absolutely! You can roast the veggies and cook quinoa ahead. Store them in the fridge for up to three days. Reheat them when ready to serve. Caloric Content and Macronutrients Each bowl has about 400 calories. It includes 12 grams of protein, 15 grams of fat, and 60 grams of carbs. This dish is filling and nutritious. Health Benefits of Major Ingredients - Quinoa: Packed with protein and fiber. It helps keep you full longer. - Sweet Potatoes: Full of vitamins A and C. They support your immune system. - Brussels Sprouts: Rich in antioxidants. They help fight inflammation. - Cranberries: Great for heart health. They are high in vitamins and minerals. - Pumpkin Seeds: A good source of healthy fats and minerals like magnesium. This post covers how to make tasty quinoa and veggie bowls. We talked about the main ingredients, from quinoa to seasonings. I shared steps for preparing the veggies and cooking the quinoa perfectly. You learned tips for serving and storing your bowls too. Keep exploring and trying new flavors. Customizing bowls can be fun and easy. Enjoy your cooking journey!$

Autumn Glow Roasted Veggie Quinoa Bowls

A colorful and nutritious bowl featuring roasted vegetables and quinoa, perfect for autumn.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

1 cup quinoa, rinsed
2 cups vegetable broth or water
1 medium sweet potato, peeled and cubed
1 cup Brussels sprouts, halved
1 piece red bell pepper, diced
1 piece zucchini, sliced
2 tablespoons olive oil
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
to taste salt and pepper
½ cup dried cranberries
¼ cup pumpkin seeds
to garnish fresh parsley or arugula

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, toss the cubed sweet potato, Brussels sprouts, red bell pepper, and zucchini with olive oil, ground cinnamon, smoked paprika, salt, and pepper until well coated.
Spread the veggies evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and caramelized, flipping halfway through cooking.
While the vegetables are roasting, prepare the quinoa. In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, cover, and reduce heat to low. Cook for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.
Once the quinoa is ready, fluff it with a fork and season with a bit of salt.
To assemble the bowls, start with a base of quinoa, add a generous portion of the roasted veggies on top.
Sprinkle dried cranberries and pumpkin seeds over each bowl for added texture and flavor.
Finish with a garnish of fresh parsley or a handful of arugula.

Notes

Serve the bowls in deep plates to showcase the vibrant colors of the roasted vegetables and garnish with an extra drizzle of olive oil or a sprinkle of fresh herbs for added freshness.

Keyword autumn, healthy, quinoa, roasted vegetables, vegan