Harvest Quinoa Grain Bowl – Wholesome, Cozy, and Satisfying
A hearty quinoa bowl packed with roasted vegetables, apples, kale, and a maple-Dijon vinaigrette—perfect for fall and winter meals.
Ingredients
1 cup quinoa, rinsed
2 cups water or broth
2 cups sweet potatoes, peeled and diced
2 cups Brussels sprouts, halved
2 cups kale, chopped
1 apple, thinly sliced
¼ cup dried cranberries
¼ cup toasted pepitas
¼ cup crumbled goat cheese or feta (optional)
Olive oil, salt, and pepper
Dressing:
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp apple cider vinegar
Salt & pepper to taste
Instructions
-
Cook quinoa with water or broth. Fluff and cool slightly.
-
Roast sweet potatoes and Brussels sprouts at 400°F for 25–30 minutes with oil, salt, and pepper.
-
Massage kale with a drizzle of oil and a pinch of salt until tender.
-
Whisk all dressing ingredients in a small bowl.
-
Assemble bowls with quinoa, kale, roasted vegetables, apples, cranberries, pepitas, and cheese.
-
Drizzle with dressing and serve warm or cold.
Notes
-
Swap vegetables as desired.
-
Add protein like grilled chicken or chickpeas.
-
Store dressing separately for meal prep.