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As the leaves change color and the air turns crisp, autumn invites us to embrace the bounty of seasonal ingredients. This time of year brings a unique opportunity to enjoy vibrant fruits and vegetables that are at their peak, making it a perfect season for hearty, nutritious meals. The Autumn Harvest Grain Bowl is an embodiment of this seasonal spirit, offering a delightful combination of flavors, textures, and colors that reflect the essence of fall.

Autumn Harvest Grain Bowl

Get cozy this autumn with an Autumn Harvest Grain Bowl, packed with seasonal goodness! This nutritious recipe combines protein-rich quinoa, roasted butternut squash, crispy Brussels sprouts, and crunchy chickpeas, all topped with vibrant pomegranate seeds and nuts. Perfect for a cozy dinner or gathering, it's a feast for your taste buds and a celebration of the season. Enjoy the flavors of fall in every bite! #AutumnHarvest #GrainBowl #HealthyEating #FallRecipes #Quinoa #NourishYourBody
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Ingredients
  

1 cup quinoa, rinsed

2 cup vegetable broth or water

1 medium sweet potato, peeled and diced

1 cup Brussels sprouts, halved

1 apple, cored and diced

½ cup dried cranberries

¼ cup pecans, chopped

2 tablespoons olive oil

1 teaspoon cinnamon

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons maple syrup

1 cup baby spinach or arugula

Optional: Feta or goat cheese for topping

Instructions
 

Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth (or water) and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

    Roast the Vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, combine diced sweet potatoes and Brussels sprouts. Drizzle with olive oil, cinnamon, smoked paprika, salt, and pepper. Toss to coat evenly and spread out into a single layer. Roast in the preheated oven for about 25-30 minutes or until tender and slightly caramelized, flipping halfway through.

      Sauté the Apples: In a skillet, add a little olive oil over medium heat. Add diced apple and cook for about 5 minutes until they begin to soften. Stir in dried cranberries and cook for another 2 minutes. Drizzle with maple syrup and stir well to combine.

        Assemble the Bowl: In serving bowls, start with a base of quinoa. Top with roasted sweet potatoes, Brussels sprouts, the apple-cranberry mixture, and a handful of baby spinach or arugula. Sprinkle chopped pecans on top and, if desired, finish with feta or goat cheese.

          Serve: Drizzle extra maple syrup over the top for added sweetness if desired, and enjoy warm!

            Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4