Roasted Vegetable Quinoa Bowl – A Nourishing Dinner for Fall

Why You’ll Love This Recipe

As the air turns crisp and autumn leaves begin to fall, there’s nothing more comforting than a warm and wholesome meal. This Roasted Vegetable Quinoa Bowl is packed with seasonal vegetables, protein-rich quinoa, and a delicious blend of flavors that make it the perfect fall dinner. The roasted vegetables add a depth of caramelized sweetness, while the quinoa provides a hearty base. Drizzled with a light dressing or tahini sauce, this dish is both nutritious and satisfying.

Ingredients

For the Roasted Vegetables:

• 1 cup butternut squash, peeled and diced
• 1 cup Brussels sprouts, halved
• 1 cup carrots, sliced
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Quinoa:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• ½ teaspoon salt

For the Dressing (Optional):

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 clove garlic, minced
• 2-3 tablespoons warm water (to thin)

Toppings (Optional):

• ¼ cup pumpkin seeds (pepitas)
• ¼ cup feta cheese, crumbled
• Fresh parsley, chopped

Directions

1. Roast the Vegetables

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash, Brussels sprouts, carrots, red bell pepper, and red onion with olive oil, garlic powder, smoked paprika, salt, and black pepper.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.

2. Cook the Quinoa

1. In a medium saucepan, bring the vegetable broth (or water) to a boil.
2. Add the rinsed quinoa and salt, then reduce heat to low.
3. Cover and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
4. Remove from heat, fluff with a fork, and set aside.

3. Prepare the Dressing

1. In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth.
2. Adjust the consistency with more water if needed.

4. Assemble the Quinoa Bowls

1. Divide the cooked quinoa into serving bowls.
2. Top with the roasted vegetables.
3. Drizzle with the tahini dressing, if using.
4. Garnish with pumpkin seeds, crumbled feta, and fresh parsley.

Variations & Substitutions

• Grain Swap: Substitute quinoa with farro, brown rice, or couscous for variety.
• Protein Boost: Add chickpeas, roasted tofu, or grilled chicken for extra protein.
• Dressing Alternatives: Swap tahini dressing for balsamic vinaigrette or yogurt-based dressing.
• Different Veggies: Try sweet potatoes, zucchini, or cauliflower based on preference.

Servings & Timing

• Servings: 2-3
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Storage & Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Reheating: Warm in the microwave for 1-2 minutes or sauté in a pan over medium heat.
• Freezing: Not recommended, as the texture of roasted vegetables may change.

Frequently Asked Questions

How can I make this meal higher in protein?

You can add grilled chicken, shrimp, tofu, or chickpeas to increase the protein content.

Can I prepare this dish ahead of time?

Yes! Cook the quinoa and roast the vegetables in advance, then store them separately in the fridge. Assemble just before serving.

What can I use instead of quinoa?

Farro, bulgur, couscous, or brown rice all work well as substitutes.

How do I prevent my vegetables from getting mushy?

Ensure they are spread out evenly on the baking sheet and avoid overcrowding, which can lead to steaming instead of roasting.

Is this dish gluten-free?

Yes, quinoa is naturally gluten-free, making this meal a great option for those with gluten sensitivities.

What’s a good substitute for tahini in the dressing?

You can use almond butter, sunflower seed butter, or Greek yogurt for a different flavor profile.

Can I use frozen vegetables instead of fresh?

While fresh is best for roasting, frozen vegetables can be used if thawed and patted dry first.

What’s the best way to add crunch to this bowl?

Pumpkin seeds, sunflower seeds, toasted nuts, or crispy chickpeas make excellent crunchy toppings.

Can I make this spicy?

Yes! Add a pinch of red pepper flakes or a drizzle of hot sauce to give it some heat.

Is this meal suitable for meal prep?

Absolutely! Make a large batch and portion it into meal prep containers for easy lunches or dinners throughout the week.

Conclusion

This Roasted Vegetable Quinoa Bowl is a wholesome, vibrant, and satisfying dinner perfect for the fall season. Packed with nutritious ingredients and bursting with flavor, it’s easy to customize based on what you have on hand. Whether you enjoy it as a main dish or a hearty side, this meal is sure to become a seasonal favorite.

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