Harvest Quinoa Grain Bowl – A Wholesome, Colorful Fall-Inspired Meal
A cozy, colorful quinoa bowl with roasted sweet potatoes, Brussels sprouts, apples, goat cheese, and maple-Dijon dressing — perfect for fall or clean eating any time of year.
Ingredients
For the Bowl:
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1 cup quinoa (uncooked)
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2 cups sweet potatoes, cubed
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2 cups Brussels sprouts, halved
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½ red onion, sliced
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1 apple, thinly sliced
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¼ cup goat cheese, crumbled
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2 tbsp pumpkin seeds or pecans
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¼ cup dried cranberries or pomegranate seeds
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2 tbsp olive oil
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Salt, pepper, smoked paprika
For the Dressing:
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2 tbsp olive oil
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1 tbsp maple syrup
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1 tbsp apple cider vinegar
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1 tsp Dijon mustard
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Salt & pepper to taste
Instructions
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Rinse and cook quinoa in 2 cups water. Set aside.
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Roast sweet potatoes, Brussels sprouts, and onion at 400°F with oil and seasoning for 25–30 mins.
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Mix dressing ingredients in a jar or bowl. Shake until smooth.
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In each bowl, layer quinoa, greens (optional), roasted veggies, apple, goat cheese, seeds, and cranberries.
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Drizzle with dressing and serve warm or cold.
Notes
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Vegan option: omit cheese or use dairy-free version.
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Great for meal prep — keep apples and dressing separate until serving.
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Swap quinoa with rice or farro if preferred.