Roasted vegetable & quinoa harvest bowls
Discover a delicious and nutritious Roasted Vegetable & Quinoa Harvest Bowl recipe that's perfect for any meal. Enjoy a hearty mix of maple-glazed carrots and potatoes, roasted Brussels sprouts, and nutty quinoa, all topped with a luscious sesame butter and lemon dressing. This wholesome dish is easy to prepare, packed with flavor, and ideal for any health-conscious eater.
- 30 May 2025
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 13 Ingredients
Experience the wholesome goodness of autumn in a bowl with our Roasted Vegetable & Quinoa Harvest Bowls. Packed with nutrient-rich ingredients like carrots, potatoes, brussels sprouts, and quinoa, this comforting recipe is sweetened with maple syrup and accented with aromatic rosemary. It's a perfect, hearty meal that's not only good for you but also easy to prepare.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- Wash and peel the carrots and potato.
- Cut the carrots and potato into bite-sized pieces.
- In a large bowl, toss the carrot and potato pieces with 2 tbsp of maple syrup, 2 tbsp of olive oil, 1 tbsp of rosemary, a dash of salt, and a dash of black pepper until evenly coated.
- Spread the seasoned carrot and potato pieces in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25 minutes.
- While the carrots and potatoes are roasting, wash the brussels sprouts and cut them in half.
- After 25 minutes, add the brussels sprouts to the baking sheet with the carrots and potatoes.
- Toss the vegetables to combine and roast for an additional 15-20 minutes, or until all the vegetables are tender and golden brown.
- While the vegetables are roasting, bring 1.75 cups of water to a boil in a medium saucepan.
- Add the 1 cup of quinoa, reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
- Fluff the quinoa with a fork once cooked.
- In a small bowl, combine 1/2 cup of sesame butter, the juice of 1 lemon, and 2 tbsp of maple syrup.
- Mix well until smooth and creamy. If the dressing is too thick, you can add a little water to reach your desired consistency.
- Divide the cooked quinoa evenly into serving bowls.
- Top each bowl with the roasted vegetables.
- Drizzle the sesame butter dressing generously over the top.
- Optionally, garnish with a sprinkle of chopped fresh herbs, seeds, or nuts for added texture and flavor.
- Serve immediately and enjoy your delicious roasted vegetable & quinoa harvest bowls!
Tips:
- Preheat your oven to 400°F (200°C) to ensure even roasting of vegetables.
- Cut the carrots and potatoes into uniform pieces to ensure they cook evenly.
- Toss the vegetables thoroughly in olive oil, maple syrup, rosemary, salt, and pepper before roasting to enhance the flavor.
- Check the vegetables halfway through roasting and give them a stir for even cooking.
- Rinse the quinoa under cold water before cooking to remove its natural bitterness.
- For added flavor, consider cooking the quinoa in vegetable broth instead of water.
- While the vegetables are roasting, whisk together the sesame butter, lemon juice, and additional maple syrup to create a rich and tangy dressing.
- Assemble your bowls by layering the cooked quinoa, roasted vegetables, and drizzling with the sesame butter dressing.
- Garnish with fresh herbs like parsley or cilantro for an extra burst of freshness.
Congratulations, you've just made a nutritious and delicious Roasted Vegetable & Quinoa Harvest Bowl! This dish is perfect for a cozy dinner and makes for great leftovers. It's not only full of vibrant flavors but also rich in essential nutrients. Enjoy your warm, hearty meal and the delightful mix of roasted vegetables and quinoa any time of the year.
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 320kcal | 16% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 9g | 24% |
| Sugar 5g | 5% |
| Fat | |
| Fat 24g | 28% |
| Saturated 3.37g | 11% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 530ug | 59% |
| Choline 40mg | 7% |
| Vitamin B1 0.56mg | 47% |
| Vitamin B2 0.28mg | 22% |
| Vitamin B3 3.32mg | 21% |
| Vitamin B6 0.45mg | 27% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 60mg | 70% |
| Vitamin E 1.17mg | 8% |
| Vitamin K 90ug | 73% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.70mg | 77% |
| Iron, Fe 4.68mg | 43% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 370mg | 30% |
| Potassium, K 820mg | 24% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 2.35mg | 21% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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