Description
Autumn Grain Bowls offer a comforting blend of flavors and textures, making them the perfect dish for chilly evenings. Featuring a hearty base of quinoa, sweet roasted butternut squash, and crunchy Brussels sprouts, this bowl is topped with toasted nuts and tangy balsamic vinegar. Easy to prepare and customizable with seasonal ingredients, it’s not just a meal—it’s a celebration of fall’s bounty that warms both body and soul.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 2 cups kale, chopped
- 2 tbsp olive oil
- 1/2 cup pecans or walnuts, toasted
- 1/4 cup dried cranberries
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until golden brown.
- Rinse quinoa under cold water; combine with water in a saucepan. Bring to boil, then reduce heat, cover, and simmer for about 15 minutes until water is absorbed.
- Massage kale with olive oil in a large bowl until softened.
- Fluff quinoa with a fork and add it to the kale along with roasted vegetables. Toss gently.
- Top with toasted nuts, dried cranberries, and drizzle balsamic vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 8g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg