Description
A hearty and nutritious Fall Roasted Veggie Bowl featuring caramelized butternut squash, Brussels sprouts, sweet potatoes, and red onions, nestled atop a bed of fluffy quinoa. Enhanced with warm spices, crunchy walnuts, sweet dried cranberries, creamy avocado, and a tangy balsamic glaze, this bowl is a vibrant celebration of autumn flavors perfect for a wholesome meal.
Ingredients
Scale
Vegetables
- 2 cups butternut squash, peeled and cubed
- 1 1/2 cups Brussels sprouts, halved
- 1 large sweet potato, peeled and diced
- 1 red onion, sliced
Seasonings and Toppings
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries
- 1 avocado, sliced
- 2 tablespoons balsamic glaze
- Fresh parsley for garnish
Grain Base
- 2 cups cooked quinoa
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Combine Vegetables: In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, diced sweet potato, and sliced red onion ensuring an even mixture.
- Season Vegetables: Drizzle the vegetables with olive oil and sprinkle with salt, black pepper, ground cinnamon, and smoked paprika. Toss thoroughly so all vegetables are evenly coated with the spices and oil.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet, allowing space for even roasting.
- Roast Vegetables: Roast in the preheated oven for 25-30 minutes, stirring halfway through to promote caramelization and ensure the vegetables are tender.
- Cook Quinoa: While the vegetables roast, prepare 2 cups of quinoa according to package instructions and set aside for assembling the bowl.
- Cool Vegetables: Remove the roasted vegetables from the oven and allow them to cool slightly before assembling.
- Assemble Bowl: In a large serving bowl, layer the cooked quinoa first, then add the roasted vegetables on top, followed by chopped walnuts and dried cranberries for texture and sweetness.
- Add Avocado and Glaze: Place sliced avocado on top of the bowl and drizzle with 2 tablespoons of balsamic glaze for a tangy finishing touch.
- Garnish and Serve: Garnish with fresh parsley leaves and serve warm for a delicious fall-inspired meal.
Notes
- You can substitute quinoa with brown rice or couscous if preferred.
- For a nuttier flavor, toast the walnuts lightly before adding.
- The balsamic glaze adds a sweet acidity, but you can use balsamic vinegar if glaze is unavailable.
- To make this vegan, ensure the balsamic glaze does not contain any animal-derived ingredients.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
