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- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 medium sweet potato, peeled and cubed - 1 cup Brussels sprouts, halved - 1 cup kale, chopped - 1/2 cup dried cranberries - 1/4 cup pecans, roughly chopped Quinoa is the star here. It is full of protein and fiber. The sweet potato adds a touch of sweetness and color. Brussels sprouts give a nice crunch. Kale packs in nutrients and a vibrant green look. The dried cranberries provide a lovely tartness, while pecans add a rich, nutty flavor. - 1 tablespoon olive oil - 1 tablespoon maple syrup - 1 teaspoon cinnamon - Salt and pepper to taste Using olive oil helps the veggies roast perfectly. Maple syrup brings out the natural sweetness. Cinnamon adds warmth and depth. A little salt and pepper enhance all the flavors. - Feta cheese for topping Feta cheese is a great choice for topping. It adds creaminess and a salty bite. You can skip it for a dairy-free dish. {{ingredient_image_1}} First, measure 1 cup of quinoa and rinse it well under cold water. This step helps remove the bitter coating called saponin. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth or water. Bring it to a boil over medium heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. You want the quinoa to absorb all the liquid and become fluffy. After 15 minutes, remove it from the heat and let it sit, covered, for 5 more minutes. Fluff the quinoa with a fork when you’re ready. While the quinoa cooks, turn your attention to the vegetables. Start by peeling the sweet potato and cutting it into cubes. Halve the Brussels sprouts. In a large bowl, toss the sweet potato and Brussels sprouts with 1 tablespoon of olive oil, 1 tablespoon of maple syrup, 1 teaspoon of cinnamon, salt, and pepper. Make sure each piece is well coated. Preheat your oven to 425°F (220°C). Spread the coated sweet potato and Brussels sprouts on a baking sheet lined with parchment paper. Roast them for 25-30 minutes. Stir the veggies halfway through to ensure even cooking. In the last 5 minutes, add 1 cup of chopped kale to the baking sheet. It will wilt nicely without losing its vibrant color. Once the quinoa and vegetables are ready, it’s time to assemble your bowls. Start by dividing the fluffy quinoa evenly into four deep bowls. Top each bowl with the roasted sweet potato, Brussels sprouts, and kale. For a sweet touch, sprinkle ½ cup of dried cranberries and ¼ cup of roughly chopped pecans on top. If you want to elevate the dish further, feel free to add crumbled feta cheese as a topping. This extra step adds a creamy texture and a tangy flavor that pairs well with the sweet veggies. Enjoy your colorful and nutritious Winter Harvest Bowl! To get sweet potatoes and Brussels sprouts just right, focus on caramelization. Roasting at high heat helps create that sweet, golden crust. Aim for 425°F (220°C). Spread the veggies evenly on the baking sheet. This ensures they roast, not steam. Stir halfway through to promote even cooking. You want to keep a nice texture in your veggies. Do not overcook them. Sweet potatoes should be tender but not mushy. Brussels sprouts should have a slight crunch. This contrast makes every bite exciting. Start by rinsing the quinoa. This removes the bitter coating called saponin. Use a fine mesh strainer to make this easy. Measure one cup of quinoa to two cups of broth or water. Cook on low heat after boiling. This keeps the quinoa fluffy. If you see water left, keep cooking until it’s absorbed. Fluff with a fork to separate the grains. This avoids mushy quinoa and enhances the final dish. Presentation matters! Serve the Winter Harvest Bowl in deep bowls. This helps show off the colorful layers. Drizzle with a little extra olive oil for shine. A balsamic reduction adds a nice touch, too. Don’t forget dressings or sauces. A simple lemon vinaigrette can brighten the flavors. It adds a fresh twist. You can even sprinkle feta cheese on top for a creamy finish. Pro Tips Perfect Quinoa: To achieve perfectly fluffy quinoa, rinse it thoroughly before cooking to remove the bitter saponins. Even Roasting: Ensure even cooking by cutting your sweet potatoes and Brussels sprouts into similar-sized pieces. Add Texture: For extra crunch, lightly toast the pecans in a dry skillet before adding them to your bowl. Season to Taste: Taste and adjust the seasoning of the vegetables before roasting for a more flavorful dish. {{image_2}} You can add different proteins to your Winter Harvest Bowl. If you like meat, try diced chicken or turkey. Cook them simply with salt and pepper. For a plant-based option, consider chickpeas or black beans. These add great flavor and protein. You can also use tofu. Just press it to remove water, then sauté it until golden. This way, you get a tasty, protein-packed meal. Quinoa is a fantastic base, but you have options. Farro offers a chewy texture and nutty taste. Barley is also a good choice, bringing a hearty feel to your bowl. Brown rice can work too, for a milder flavor. Each grain adds its own twist, so feel free to swap out quinoa for something new. While sweet potatoes and Brussels sprouts shine in winter, other veggies work well too. Carrots add sweetness and color. Butternut squash offers a creamy texture. You can also use parsnips for a slight peppery taste. Adding different veggies keeps the bowl exciting and full of nutrients. Choose what you enjoy most! To store leftovers, let the bowl cool down first. Place the cold bowl in an airtight container. You can keep it in the fridge for up to four days. This keeps the dish fresh and tasty. When it's time to eat again, you have a few options. The best way to reheat is in the oven. Preheat the oven to 350°F (175°C). Spread the bowl on a baking sheet and heat for about 15 minutes. You can also use the microwave. Just heat it in short bursts. Stir in between to keep it even. To prep for the week, cook a big batch. Make extra quinoa and roast more veggies. Divide them into containers for easy meals. You can mix and match toppings each day. This keeps your meals fun and fresh. To make this bowl vegan, swap out the feta cheese with a plant-based option. You can also use maple syrup for added sweetness. Ensure your vegetable broth is vegan too. This way, you keep all the flavors while making it plant-friendly. Yes, you can use frozen vegetables. They are quick and easy. Just note that they may cook faster than fresh ones. Adjust your roasting time to avoid mushy veggies. You can add roasted chickpeas for protein. Sliced avocado brings creaminess. A sprinkle of sunflower seeds adds crunch. Fresh herbs like parsley or cilantro can brighten the dish. Try different nuts too, like walnuts or almonds for variety. This recipe combines nutritious ingredients like quinoa, root veggies, and greens. It guides you through cooking quinoa, roasting vegetables, and blending all elements for a satisfying meal. Use tips to perfect flavors and textures. You can store leftovers and meal prep with ease. Explore variations for proteins and grains to suit your taste. Now, you can create delicious, healthy meals that fit your needs and make cooking easier. Enjoy your culinary journey!

Warm Winter Harvest Bowl

A hearty and nutritious bowl featuring quinoa, roasted sweet potatoes, Brussels sprouts, and kale, perfect for winter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 medium sweet potato, peeled and cubed
  • 1 cup Brussels sprouts, halved
  • 1 cup kale, chopped
  • 0.5 cup dried cranberries
  • 0.25 cup pecans, roughly chopped
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • to taste salt and pepper
  • optional feta cheese for topping

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • In a medium saucepan, combine the quinoa and vegetable broth or water, then bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
  • While the quinoa cooks, toss the cubed sweet potato and halved Brussels sprouts in a large bowl with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated.
  • Spread the sweet potato and Brussels sprouts mixture on a baking sheet lined with parchment paper, and roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
  • In the last 5 minutes of roasting, add the chopped kale to the baking sheet to wilt slightly.
  • Once everything is cooked, fluff the quinoa with a fork and divide it evenly into bowls.
  • Top each bowl with the roasted vegetables, dried cranberries, and chopped pecans.
  • If desired, sprinkle feta cheese on top for an extra burst of flavor.

Notes

Serve in deep bowls and drizzle with a little extra olive oil or a balsamic reduction for garnish.
Keyword bowl, healthy, quinoa, vegetarian, winter