Fall Harvest Quinoa Bowl
This Fall Harvest Quinoa Bowl is a nourishing meal made with roasted butternut squash, brussels sprouts, caramelized onions, spinach & chickpeas.
This recipe is brought to you by my most recent farmer’s market haul. Honestly, farmer’s markets are where I get most of my inspiration for recipes. Eating locally grown and in season produce is beneficial for your overall health. Fall produce is one of my favorites: squash, root vegetables, pumpkins and onions. Nutritious, full of flavor, and so versatile. This warm and comforting Fall Harvest Quinoa Bowl is a delicious option to enjoy during this season. It’s made with an irresistible combination of roasted butternut squash, brussels sprouts, caramelized onions, spinach, and chickpeas.
If you’re in need of lunch or meal-prep ideas, this Fall Harvest Quinoa Bowl is a great option. It’s relatively easy to make, wholesome and will keep you full. Enjoy it warm or cold. It’s completely plant-based, vegan and gluten free.
The star of this dish is the butternut squash. The roasting process enhances its flavor and texture, giving it a caramelized touch that perfectly complements the other ingredients. The roasted brussels sprouts add a tasty and crunchy contrast, while the spinach provides freshness and antioxidants. Last but not least, the caramelized onions with their sweet and soft flavor.
In addition to its savory and delicious taste, this Fall Harvest Quinoa Bowl is also a nutritionally balanced option. Quinoa, rich in protein and fiber, provides a satisfying and healthy base. The chickpeas add an extra dose of plant-based protein, while the spinach, brussels sprouts and butternut squash are rich in vitamins and antioxidants.
Fall Harvest Quinoa Bowl Ingredients
• Quinoa – a great source of plant-based protein and fiber.
• Butternut Squash – I used one small butternut squash for this recipe. To make this recipe even quicker and easier, buy the butternut squash pre-cut.
• Brussels Sprouts
• Onion
• Spinach – you can use fresh or frozen spinach in this recipe. I use frozen spinach since you get a lot more bang for your buck. I don’t know about you, but anytime I buy a 1lb container of fresh spinach, it shrivels up into about 3 tablespoons of cooked spinach – LOL. Frozen spinach is cheaper and much easier. Just let it defrost and then dump it into the pan – no need to worry about it all disappearing.
• Chickpeas – also known as garbanzo beans.
• Dried Cranberries – to add a hint of sweetness.
• Roasted Cashews – to add a layer of crunch and healthy fats.
• Vinaigrette – olive oil, lemon juice, maple syrup, dijon mustard, apple cider vinegar, salt, pepper and garlic powder.
How To Make Fall Harvest Quinoa Bowl
1. Bake the veggies: bake the butternut squash and brussels spouts for 45 minutes, removing the brussels sprouts after 30 minutes and continue baking the squash.
2. Cook the quinoa per package instructions.
3. Caramelize the onions: heat a large pan over medium-low heat with 2-3 tbsp of olive oil. Add the sliced onions and a pinch of salt. Cook for 20-25 minutes, adding water occasionally to deglaze the pan.
4. Make the vinaigrette: add all of the vinaigrette ingredients to a bowl and whisking together.
5. Toss all of the ingredients together: the caramelized onions, quinoa, roasted butternut squash, roasted brussels sprouts, chickpeas and spinach. Place over medium heat and stir through until everything is warmed through. Remove from heat, pour over the vinaigrette and mix through.
6. Serve and garnish with dried cranberries and roasted cashews. Enjoy!
This Fall Harvest Quinoa Bowl is a perfect choice to enjoy the flavors of fall in a healthy and delicious way. Whether as lunch or dinner, you’re sure to love its combination of ingredients and comforting taste. Don’t hesitate to give it a try this season!
More Fall Recipes You’ll Love
• Baked Tofu, Spinach & Chickpea Quinoa Bowl
• Vegan Butternut Squash, Lentil and Kale Soup
Fall Harvest Quinoa Bowl
Ingredients
- olive oil
- 1 cup quinoa, rinsed and drained
- 1/2 of a yellow onion, thinly sliced
- 2 cups butternut squash, peeled and cubed
- 2 cups brussel sprouts, quartered
- 1 15oz can of chickpeas, rinsed and drained
- 2 cups cooked spinach, fresh or frozen spinach, I use frozen and let it thaw
- dried cranberries, to garnish
- roasted cashews, to garnish
- salt + pepper, to taste
Vinaigrette
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- pinch of salt, pepper, garlic powder
Instructions
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- Place the cubed butternut squash and brussels spouts on the baking sheet and toss with a drizzle of olive oil, pinch of salt and pepper. Bake for 45 minutes, removing the brussels sprouts after 30 minutes and continue baking the squash.
- Cook the quinoa per package instructions.
- Heat a large pan over medium-low heat with 2-3 tbsp of olive oil. Add the sliced onions and a pinch of salt. Cook for 20-25 minutes, adding water occasionally to deglaze the pan.
- Make the vinaigrette by adding all of the ingredients to a bowl and whisking together.
- Once the onions are caramelized, toss in the cooked quinoa, roasted butternut squash, roasted brussels sprouts, chickpeas and spinach. Place over medium heat and stir through until everything is warmed through.
- Remove from heat, pour over the vinaigrette and mix through.
- Serve and garnish with dried cranberries and roasted cashews. Enjoy!
Notes
- This can be served warm or cold.
