Go Back
- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium sweet potato, peeled and diced - 1 red bell pepper, chopped - 1 cup brussels sprouts, halved - 1 cup kale, chopped - 1/2 cup pomegranate seeds - 1/4 cup walnuts, chopped - 3 tablespoons olive oil - 2 tablespoons maple syrup - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped for garnish You need quinoa as the base for your bowl. Quinoa is rich in protein and easy to cook. Rinsing it helps remove a bitter coating. Use vegetable broth to add flavor as it cooks. Next, gather your vegetables. Sweet potato gives a sweet flavor and nice texture. The red bell pepper adds color and crunch. Brussels sprouts are hearty and fill the bowl. Kale adds nutrients and a slight bitterness, which balances the dish. For seasonings, olive oil helps roast the veggies. Maple syrup brings sweetness to the mix. Smoked paprika adds a unique taste. Salt and pepper round out the flavors, enhancing every bite. Lastly, don’t forget the toppings. Pomegranate seeds add a juicy burst. Walnuts bring crunch and healthy fats. Fresh parsley gives the dish a fresh touch. This combo makes your Harvest Quinoa Veggie Bowl not just tasty, but visually appealing too. To start, you need to preheat your oven. Set it to 425°F (220°C). This high heat helps the veggies roast well. Make sure your oven is fully hot before adding the vegetables. It helps them get crispy and golden. Next, we prepare our veggies. You want to peel and dice the sweet potato. Chop the red bell pepper into bite-sized pieces. Cut the brussels sprouts in half. Toss these veggies on a large baking sheet with olive oil, smoked paprika, salt, and pepper. Spread them out evenly. Roast for 20-25 minutes. Check them at 20 minutes. They should be tender and caramelized. While your vegetables roast, it’s time to cook the quinoa. First, rinse the quinoa under cold water. This step removes the bitter coating. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa. Lower the heat to simmer and cover. Cook for about 15 minutes. The quinoa should be fluffy when done. Now, let’s sauté the kale. In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped kale. Sauté it for 3-4 minutes. You want it wilted but still bright green. Season with a pinch of salt and pepper for flavor. Once everything is cooked, it’s time to mix. In a large bowl, fluff the cooked quinoa with a fork. Stir in the roasted veggies and sautéed kale. Add the maple syrup and pomegranate seeds for sweetness. Taste and adjust the seasoning if needed. When serving, divide the mixture into bowls. Sprinkle chopped walnuts on top for crunch. Finish by adding fresh parsley for a pop of color and taste. These bowls look beautiful and are packed with flavor! To keep your Harvest Quinoa Veggie Bowls fresh, store leftovers in an airtight container. They will last about three days in the fridge. When reheating, add a splash of vegetable broth to keep them moist. For long-term storage, you can freeze these bowls. First, let them cool completely. Then, place portions in freezer-safe containers. They can stay frozen for up to three months. When ready to eat, defrost in the fridge overnight and reheat gently. You can swap quinoa with other grains if you want. Try brown rice, farro, or even millet. Each grain brings a unique taste and texture. Feel free to change up the veggies too. If you don’t have sweet potatoes, use butternut squash or carrots. Zucchini and asparagus work well instead of brussels sprouts. Choose what is in season or what you love. Add more herbs and spices to boost flavor. Fresh herbs like cilantro or basil can brighten the dish. For a spicy kick, try chili flakes or cayenne pepper. If you want vegan options, use maple syrup for sweetness. This recipe is already gluten-free with quinoa. Always check if your other ingredients are gluten-free too. Explore different flavors to make it your own! {{image_2}} You can change your Harvest Quinoa Veggie Bowls with the seasons. Use what is fresh and local. In spring, add asparagus or peas. Summer is perfect for zucchini and cherry tomatoes. In fall, try adding butternut squash or carrots. Winter calls for root veggies like parsnips and turnips. These swaps keep your dish exciting and nutritious. Adding protein makes your veggie bowls even better. You can use cooked beans or lentils. Chickpeas are a great choice and add a nice crunch. If you prefer meat, grilled chicken or shrimp works well. For a plant-based option, tofu or tempeh is fantastic. Just marinate them before cooking for extra flavor. Dressings can make or break your meal. Homemade dressings are easy to make. Mix olive oil, lemon juice, and garlic for a tasty option. Another great choice is tahini dressing. It adds creaminess and depth. If you need a quick fix, look for store-bought options. A balsamic vinaigrette or a spicy tahini dressing can be perfect. Quinoa is a super grain packed with nutrients. It has a high protein content, making it a great choice for energy. One cup of cooked quinoa gives you about 8 grams of protein. This helps build and repair your muscles. Quinoa also has all nine essential amino acids. This makes it a complete protein source. The grain is rich in fiber, which aids digestion. It can help keep you full longer, too. Quinoa has beneficial vitamins and minerals, including magnesium, iron, and B vitamins. These nutrients support overall health and help prevent disease. Sweet potatoes are a star in this dish. They are high in vitamin A, which is good for your eyes. They also have fiber, helping to keep your digestive system healthy. Sweet potatoes add a natural sweetness and creaminess to your bowl. Kale is another powerhouse veggie. It is loaded with vitamins K and C. These vitamins boost your immune system and help keep your bones strong. Using nuts like walnuts adds healthy fats and protein. They also provide crunch and texture. These fats are good for your heart health. A serving of Harvest Quinoa Veggie Bowls has about 400 calories. This makes it a satisfying meal. The macronutrient breakdown is balanced, with approximately: - 15 grams of protein - 20 grams of healthy fats - 50 grams of carbohydrates This mix supports energy and keeps you feeling full. Each bite gives you a taste of health and nourishment. Cooking quinoa takes about 15 minutes. First, rinse 1 cup of quinoa under cold water to remove bitter saponins. Then, bring 2 cups of vegetable broth to a boil in a medium pot. Add the rinsed quinoa and lower the heat. Cover it and let it simmer for about 15 minutes. Once done, fluff it with a fork. The quinoa should be soft and the liquid should be fully absorbed. Yes, you can easily prepare this dish ahead of time. Cook the quinoa and roast the vegetables in advance. Store them in airtight containers in the fridge for up to four days. When ready to eat, just reheat the quinoa and vegetables in the microwave or on the stovetop. This makes meal prep simple and quick! These bowls pair well with many dishes. You can serve them with a side of grilled chicken or fish for added protein. A simple green salad or roasted vegetables also complement the flavors. You might even add some crusty bread for a heartier meal. Yes, this recipe is gluten-free. Quinoa itself is a grain that does not contain gluten. We use vegetable broth, which is usually gluten-free, but always check the label. All the vegetables and toppings, like walnuts and pomegranate seeds, are also gluten-free. Absolutely! Frozen vegetables work well in this recipe. They are often just as nutritious as fresh ones. Just make sure to thaw and drain them before roasting. You may need to adjust roasting times since frozen veggies can release more moisture. This is a great way to save time and reduce waste! This guide covered how to make Harvest Quinoa Veggie Bowls step by step. We talked about essential ingredients, roasting tips, and flavorful combinations. You learned to enhance taste and nutrition while making this dish. In summary, cooking should be fun and creative. Don’t be afraid to try new ideas. Enjoy your meal, knowing it’s good for you!

Harvest Quinoa Veggie Bowls

Enjoy the flavors of fall with our delicious Harvest Quinoa Veggie Bowls! Packed with nutritious ingredients like sweet potatoes, Brussels sprouts, and kale, this recipe is not only healthy but also vibrant and satisfying. Ready in just 50 minutes, it's perfect for a cozy dinner. Don’t miss out on the delightful crunch of walnuts and burst of pomegranate seeds. Click through to explore this easy recipe and elevate your mealtime!
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium sweet potato, peeled and diced

1 red bell pepper, chopped

1 cup brussels sprouts, halved

1 cup kale, chopped

1/2 cup pomegranate seeds

1/4 cup walnuts, chopped

3 tablespoons olive oil

2 tablespoons maple syrup

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C).

    Roast Vegetables: On a large baking sheet, toss diced sweet potato, chopped red bell pepper, and halved brussels sprouts with 2 tablespoons of olive oil, smoked paprika, salt, and pepper. Spread them out in an even layer and roast for 20-25 minutes or until tender and slightly caramelized.

      Cook Quinoa: While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.

        Sauté Kale: In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped kale and sauté for about 3-4 minutes until wilted but still vibrant. Season with a pinch of salt and pepper.

          Combine and Assemble: In a large bowl, fluff the cooked quinoa with a fork. Stir in roasted vegetables, sautéed kale, maple syrup, and pomegranate seeds. Taste for seasoning, and adjust if necessary.

            Serve: Divide the mixture into bowls, sprinkle with chopped walnuts and fresh parsley for an added crunch and freshness.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4