Fall Roasted Harvest Veggie Bowl

As the leaves begin to change and the air turns crisp, the Autumn Harvest Bliss Bowl emerges as a perfect way to celebrate the rich and vibrant flavors of the season. This dish not only showcases a medley of autumn produce but also brings warmth and comfort to your dining table. It’s a delightful blend of textures and tastes that captures the essence of fall in every bite.

Celebrate the flavors of fall with our comforting Autumn Harvest Bliss Bowl! This easy weeknight dinner brings together roasted butternut squash, Brussels sprouts, and quinoa for a nutritious meal that warms your soul. Packed with seasonal produce and health benefits, its perfect for busy nights or festive gatherings. Enjoy the cozy blend of textures and tastes. Try it tonight and embrace the spirit of autumn on your table!

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Ingredients

1 medium butternut squash, peeled, seeded, and cubed

2 cups Brussels sprouts, trimmed and halved

1 red onion, cut into wedges

2 carrots, peeled and sliced into rounds

1 tablespoon olive oil

1 teaspoon sea salt

½ teaspoon black pepper

1 teaspoon ground cinnamon

1 teaspoon smoked paprika

1 cup cooked quinoa

½ cup dried cranberries

½ cup crumbled feta cheese (optional for a non-vegan option)

¼ cup pumpkin seeds

Fresh parsley, chopped, for garnish

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prep the Vegetables: In a large bowl, combine the butternut squash, Brussels sprouts, red onion, and carrots.

Season the Veggies: Drizzle the olive oil over the vegetables. Add sea salt, black pepper, cinnamon, and smoked paprika. Toss everything together until the veggies are well-coated in the seasoning.

Roast the Veggies: Spread the seasoned vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through cooking for even browning.

Prepare the Quinoa: While the veggies are roasting, cook the quinoa according to package instructions. Usually, this involves combining 1 cup of quinoa with 2 cups of water or broth in a pot. Bring to a boil, cover, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork.

Assemble the Bowl: In a large serving bowl or individual bowls, add a base of quinoa. Top with the roasted veggies, dried cranberries, and pumpkin seeds. If using, sprinkle crumbled feta cheese on top for added creaminess.

Garnish and Serve: Finish with a sprinkle of fresh parsley for color. Serve warm, and enjoy your nutritious and festive Fall Roasted Harvest Veggie Bowl!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4