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Roasted Vegetable & Quinoa Harvest Bowl

Roasted Vegetable & Quinoa Harvest Bowl

Dinner
Prep Time
20min
Cook Time
35min
Servings
4
Calories
420
Chef's Note

For a time-saving shortcut, you can roast the vegetables a day ahead and reheat them before serving. The flavors actually develop beautifully overnight! For a vegan version, simply omit the feta cheese or substitute with a plant-based alternative. You can also customize this bowl with whatever seasonal vegetables you have on hand—butternut squash, carrots, or parsnips work wonderfully in the fall and winter months.

Tags
vegetarian
dinner
harvest
quinoa
roasted vegetables
meal prep
balanced
seasonal
Mediterranean
weeknight
Ingredients

  • 1 cup quinoa

  • 2 cups vegetable broth

  • 1 large sweet potato

  • 1 large red bell pepper

  • 1 medium zucchini

  • 1 medium red onion

  • 2 cups Brussels sprouts

  • 3 tablespoons olive oil

  • 1 tablespoon maple syrup

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup pepitas (pumpkin seeds)

  • 1/4 cup dried cranberries

  • 1/2 cup crumbled feta cheese

  • 2 cups baby spinach

  • 1 whole lemon

  • 1 teaspoon Dijon mustard

Instructions
  • 1

    Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.

  • 2

    Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes.

  • 3

    While the quinoa cooks, prepare the vegetables: peel and dice 1 large sweet potato into 3/4-inch cubes, cut 1 large red bell pepper into 1-inch pieces, slice 1 medium zucchini into half-moons, cut 1 medium red onion into wedges, and trim and halve 2 cups of Brussels sprouts.

  • 4

    In a large bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of maple syrup, 1 tablespoon of balsamic vinegar, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon garlic powder, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

  • 5

    Add the prepared vegetables to the bowl with the marinade and toss until evenly coated. Spread the vegetables in a single layer on the prepared baking sheets, ensuring they're not overcrowded.

  • 6

    Roast the vegetables for 25-30 minutes, stirring halfway through, until they are tender and caramelized at the edges.

  • 7

    While vegetables are roasting, toast 1/4 cup of pepitas in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly golden, stirring frequently to prevent burning. Set aside.

  • 8

    Make the dressing by whisking together the juice of 1 lemon, 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of Dijon mustard, and 1/4 teaspoon of salt in a small bowl.

  • 9

    To assemble the bowls, place a portion of quinoa in each bowl, top with roasted vegetables and 1/2 cup of baby spinach per bowl. Drizzle with the prepared dressing and sprinkle with toasted pepitas, 1/4 cup dried cranberries, and 1/2 cup crumbled feta cheese divided among the bowls.

  • 10

    Serve warm and enjoy immediately, or let cool slightly and store in airtight containers for meal prep (up to 4 days in the refrigerator).

Nutrition Information (per serving)
420
Calories
14g
Protein
58g
Carbs
17g
Fat
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