Description
This Autumn Grain Bowl with Roasted Vegetables is a wholesome, vibrant meal that combines the hearty flavors of roasted sweet potatoes, carrots, beets, and Brussels sprouts with fluffy quinoa and sautéed kale. Finished with a touch of maple syrup, this dish offers a perfect balance of sweetness and earthiness, ideal for a nutritious and comforting fall-inspired lunch or dinner.
Ingredients
Scale
Grains
- 1 cup quinoa (uncooked)
- 2 cups water
- Pinch of salt (for quinoa cooking)
Roasted Vegetables
- 2 medium sweet potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 2 medium beets, peeled and diced
- 1 cup Brussels sprouts, halved
- 2 tablespoons olive oil (for roasting vegetables)
- Salt, to taste
- Pepper, to taste
Sautéed Greens and Dressing
- 2 cups kale, chopped (stems removed)
- 1 tablespoon olive oil (for sautéing kale)
- 2 tablespoons maple syrup
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables evenly and developing their natural sweetness.
- Prepare the vegetables: In a large mixing bowl, combine the diced sweet potatoes, sliced carrots, diced beets, and halved Brussels sprouts. Drizzle 2 tablespoons of olive oil over the vegetables, season with salt and pepper, then toss everything until well-coated.
- Roast the vegetables: Spread the seasoned vegetables in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through cooking to ensure even caramelization and tenderness.
- Cook the quinoa: While vegetables roast, thoroughly rinse 1 cup of quinoa under cold water to remove bitterness. In a medium saucepan, combine rinsed quinoa, 2 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer gently for about 15 minutes or until the quinoa is tender and water is absorbed.
- Rest and fluff quinoa: Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes to steam. Then fluff with a fork to separate grains and create a light texture.
- Sauté the kale: While quinoa rests, heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped kale and sauté for 3-5 minutes until wilted but still vibrant green. Season with a pinch of salt if desired.
- Assemble the grain bowl: In a large serving bowl, spread the cooked quinoa as the base layer. Top it with the roasted vegetables and the sautéed kale. Drizzle 2 tablespoons of maple syrup evenly over the bowl to add a gentle sweetness and finish the dish.
Notes
- For added protein, consider topping with toasted nuts or seeds such as pumpkin seeds or walnuts.
- You can substitute kale with spinach or Swiss chard depending on preference.
- If you prefer a spicier flavor, add a pinch of chili flakes when roasting the vegetables.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- To make this dish vegan, ensure maple syrup is used instead of honey or other non-vegan sweeteners.
