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Sheet Pan Harvest Veggie Grain Bowls Easy Recipe

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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium sweet potato, diced - 1 cup Brussels sprouts, halved - 1 red bell pepper, diced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup mixed greens (spinach, arugula, or baby greens) - 1 avocado, sliced - ¼ cup feta cheese, crumbled (optional) - Lemon wedges for serving These ingredients create a colorful and healthy bowl. The quinoa works as a great base. The roasted veggies add flavor and nutrients. You can add different veggies based on your taste. Try carrots, butternut squash, or kale. Chickpeas or black beans boost protein. Nuts or seeds add crunch. Fresh herbs like parsley or cilantro can brighten the dish. This recipe serves four people. Each serving offers a good balance of carbs, protein, and fats. Quinoa is a complete protein. Sweet potatoes give fiber and vitamins. The veggies add antioxidants. If you use feta, it adds calcium. This bowl is not just tasty; it’s also nourishing. Enjoy the bright colors and flavors while knowing you're eating healthy! To start, rinse 1 cup of quinoa under cold water. This step removes any bitter taste. Then, in a medium saucepan, bring 2 cups of vegetable broth to a boil. Once it boils, add the rinsed quinoa. Lower the heat, cover, and let it simmer for about 15 minutes. The liquid should absorb, and the quinoa will become fluffy. After cooking, use a fork to fluff the quinoa and set it aside. Next, preheat your oven to 425°F (220°C). Grab a large sheet pan and spread out 1 diced sweet potato, 1 cup of halved Brussels sprouts, 1 diced red bell pepper, and 1 sliced zucchini. Drizzle 3 tablespoons of olive oil over the veggies. Season with 1 teaspoon each of garlic powder, smoked paprika, dried thyme, salt, and pepper. Toss everything well to coat the vegetables evenly. Roast them in the oven for 20-25 minutes. Check them halfway through and stir. They should become tender and caramelized. Once the veggies are roasted, let them cool slightly. To assemble your bowls, start with a base of the fluffy quinoa. Top it generously with the roasted vegetables. Then, add a handful of mixed greens, which can be spinach, arugula, or baby greens. Slice an avocado and place it on top. If you like, sprinkle ¼ cup of crumbled feta cheese over the bowl. Serve with lemon wedges on the side to add a zesty touch. Enjoy your vibrant, healthy meal! To make perfect quinoa, rinse it well. This helps remove bitter saponins. Use vegetable broth for flavor. Bring the broth to a boil before adding quinoa. Cook on low heat, covered. It should absorb all the liquid in about 15 minutes. Once done, fluff it with a fork. This makes it light and airy. Roasting gives veggies a sweet, rich flavor. Cut them into similar sizes. This helps them cook evenly. Toss them with olive oil and spices before roasting. Use a high temperature, around 425°F (220°C). Roast for 20-25 minutes, stirring halfway. This ensures they caramelize nicely. Look for a tender texture and golden edges. A beautiful bowl makes your meal special. Start with fluffy quinoa as a base. Add roasted veggies in a colorful pattern. Use mixed greens to add freshness. Place avocado slices on top for creaminess. If you like cheese, sprinkle feta for extra flavor. Finish with lemon wedges for a bright touch. {{image_2}} You can swap quinoa for other grains. Brown rice or farro works great. If you want a gluten-free option, try using millet or buckwheat. Each grain adds its own flavor and texture. Just adjust cooking times based on the grain you choose. Use fresh, seasonal veggies for the best taste. In fall, try butternut squash and parsnips. In spring, asparagus and snap peas shine in this dish. Summer brings zucchini and corn, while winter can feature root veggies like carrots and turnips. Select what looks good at your market! Dressing adds a punch to your grain bowl. A simple lemon vinaigrette works well. Mix lemon juice, olive oil, salt, and pepper. For a creamy touch, try tahini or yogurt dressing. Feel free to add herbs like dill or parsley for extra freshness. After preparing your sheet pan harvest veggie grain bowls, let them cool down. Once cooled, place them in an airtight container. They will stay fresh in the fridge for about 3 to 5 days. Make sure to separate the quinoa and veggies if you want to keep them extra fresh. This way, the quinoa won’t get soggy. You can freeze these bowls for later. First, let them cool completely. Then, pack them in freezer-safe containers. They can last up to three months in the freezer. When you are ready to eat, just thaw them overnight in the fridge before reheating. To reheat, you have a few options. You can use the microwave for quick warming. Heat in short bursts, stirring in between for even warmth. If you prefer, you can reheat in the oven. Preheat your oven to 350°F (175°C) and warm in a covered dish for about 15 minutes. This will help keep the veggies crispy. Enjoy your delicious bowls warmed up! Yes, you can use other grains. Brown rice, farro, or barley work well. Each grain offers a unique taste and texture. Adjust cooking times based on the grain you choose. For example, brown rice takes longer to cook than quinoa. To make this recipe vegan, skip the feta cheese. You can also replace the vegetable broth with water if you want. Use a vegan dressing like tahini or a lemon vinaigrette for extra flavor. Adding more veggies will keep it tasty and filling. If you need a substitute for feta cheese, try using crumbled tofu. It has a similar texture. You can also use nutritional yeast for a cheesy flavor without dairy. Another option is to use a vegan cheese alternative. Choose one that crumbles well. This blog post covered how to make a delicious grain bowl. We explored the essential ingredients and optional add-ins to suit your taste. I shared step-by-step instructions for preparation and cooking. You learned cooking tips and ways to present your bowl beautifully. We discussed variations and storage advice to keep your meal fresh. Now, go ahead and create your perfect grain bowl. Enjoy customizing your dish and impressing others with your cooking skills!

WANT TO SAVE THIS RECIPE?

Do you want a delicious, healthy meal that’s easy to make? Sheet Pan Harvest Veggie Grain Bowls are the answer! Packed with colorful vegetables and hearty grains, this recipe is perfect for busy weeknights or meal prep. Follow my simple steps, and you’ll create a vibrant dish full of flavor. Let’s dive into the ingredients and get started on your new favorite bowl!

Ingredients

Essential Ingredients List

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 medium sweet potato, diced
  • 1 cup Brussels sprouts, halved
  • 1 red bell pepper, diced
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup mixed greens (spinach, arugula, or baby greens)
  • 1 avocado, sliced
  • ¼ cup feta cheese, crumbled (optional)
  • Lemon wedges for serving

These ingredients create a colorful and healthy bowl. The quinoa works as a great base. The roasted veggies add flavor and nutrients.

Optional Add-Ins

You can add different veggies based on your taste. Try carrots, butternut squash, or kale. Chickpeas or black beans boost protein. Nuts or seeds add crunch. Fresh herbs like parsley or cilantro can brighten the dish.

Nutritional Information

This recipe serves four people. Each serving offers a good balance of carbs, protein, and fats. Quinoa is a complete protein. Sweet potatoes give fiber and vitamins. The veggies add antioxidants. If you use feta, it adds calcium.

This bowl is not just tasty; it’s also nourishing. Enjoy the bright colors and flavors while knowing you’re eating healthy!

Step-by-Step Instructions

Preparation of Quinoa

To start, rinse 1 cup of quinoa under cold water. This step removes any bitter taste. Then, in a medium saucepan, bring 2 cups of vegetable broth to a boil. Once it boils, add the rinsed quinoa. Lower the heat, cover, and let it simmer for about 15 minutes. The liquid should absorb, and the quinoa will become fluffy. After cooking, use a fork to fluff the quinoa and set it aside.

Roasting the Vegetables

Next, preheat your oven to 425°F (220°C). Grab a large sheet pan and spread out 1 diced sweet potato, 1 cup of halved Brussels sprouts, 1 diced red bell pepper, and 1 sliced zucchini. Drizzle 3 tablespoons of olive oil over the veggies. Season with 1 teaspoon each of garlic powder, smoked paprika, dried thyme, salt, and pepper. Toss everything well to coat the vegetables evenly. Roast them in the oven for 20-25 minutes. Check them halfway through and stir. They should become tender and caramelized.

Assembling the Grain Bowls

Once the veggies are roasted, let them cool slightly. To assemble your bowls, start with a base of the fluffy quinoa. Top it generously with the roasted vegetables. Then, add a handful of mixed greens, which can be spinach, arugula, or baby greens. Slice an avocado and place it on top. If you like, sprinkle ¼ cup of crumbled feta cheese over the bowl. Serve with lemon wedges on the side to add a zesty touch. Enjoy your vibrant, healthy meal!

Tips & Tricks

Cooking Tips for Perfect Quinoa

To make perfect quinoa, rinse it well. This helps remove bitter saponins. Use vegetable broth for flavor. Bring the broth to a boil before adding quinoa. Cook on low heat, covered. It should absorb all the liquid in about 15 minutes. Once done, fluff it with a fork. This makes it light and airy.

Vegetable Roasting Techniques

Roasting gives veggies a sweet, rich flavor. Cut them into similar sizes. This helps them cook evenly. Toss them with olive oil and spices before roasting. Use a high temperature, around 425°F (220°C). Roast for 20-25 minutes, stirring halfway. This ensures they caramelize nicely. Look for a tender texture and golden edges.

Presentation Tips for a Beautiful Bowl

A beautiful bowl makes your meal special. Start with fluffy quinoa as a base. Add roasted veggies in a colorful pattern. Use mixed greens to add freshness. Place avocado slices on top for creaminess. If you like cheese, sprinkle feta for extra flavor. Finish with lemon wedges for a bright touch.

Variations

Grain Alternatives

You can swap quinoa for other grains. Brown rice or farro works great. If you want a gluten-free option, try using millet or buckwheat. Each grain adds its own flavor and texture. Just adjust cooking times based on the grain you choose.

Seasonal Vegetable Suggestions

Use fresh, seasonal veggies for the best taste. In fall, try butternut squash and parsnips. In spring, asparagus and snap peas shine in this dish. Summer brings zucchini and corn, while winter can feature root veggies like carrots and turnips. Select what looks good at your market!

Dressing Options for Added Flavor

Dressing adds a punch to your grain bowl. A simple lemon vinaigrette works well. Mix lemon juice, olive oil, salt, and pepper. For a creamy touch, try tahini or yogurt dressing. Feel free to add herbs like dill or parsley for extra freshness.

Storage Info

Refrigeration Tips

After preparing your sheet pan harvest veggie grain bowls, let them cool down. Once cooled, place them in an airtight container. They will stay fresh in the fridge for about 3 to 5 days. Make sure to separate the quinoa and veggies if you want to keep them extra fresh. This way, the quinoa won’t get soggy.

Freezing Instructions

You can freeze these bowls for later. First, let them cool completely. Then, pack them in freezer-safe containers. They can last up to three months in the freezer. When you are ready to eat, just thaw them overnight in the fridge before reheating.

Reheating Guidelines

To reheat, you have a few options. You can use the microwave for quick warming. Heat in short bursts, stirring in between for even warmth. If you prefer, you can reheat in the oven. Preheat your oven to 350°F (175°C) and warm in a covered dish for about 15 minutes. This will help keep the veggies crispy. Enjoy your delicious bowls warmed up!

FAQs

Can I use different grains instead of quinoa?

Yes, you can use other grains. Brown rice, farro, or barley work well. Each grain offers a unique taste and texture. Adjust cooking times based on the grain you choose. For example, brown rice takes longer to cook than quinoa.

How can I make this recipe vegan?

To make this recipe vegan, skip the feta cheese. You can also replace the vegetable broth with water if you want. Use a vegan dressing like tahini or a lemon vinaigrette for extra flavor. Adding more veggies will keep it tasty and filling.

What are good substitutes for feta cheese?

If you need a substitute for feta cheese, try using crumbled tofu. It has a similar texture. You can also use nutritional yeast for a cheesy flavor without dairy. Another option is to use a vegan cheese alternative. Choose one that crumbles well.

This blog post covered how to make a delicious grain bowl. We explored the essential ingredients and optional add-ins to suit your taste. I shared step-by-step instructions for preparation and cooking. You learned cooking tips and ways to present your bowl beautifully. We discussed variations and storage advice to keep your meal fresh.

Now, go ahead and create your perfect grain bowl. Enjoy customizing your dish and impressing others with your cooking skills!

- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium sweet potato, diced - 1 cup Brussels sprouts, halved - 1 red bell pepper, diced - 1 zucchini, sliced - 1 cup cherry tomatoes, halved - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup mixed greens (spinach, arugula, or baby greens) - 1 avocado, sliced - ¼ cup feta cheese, crumbled (optional) - Lemon wedges for serving These ingredients create a colorful and healthy bowl. The quinoa works as a great base. The roasted veggies add flavor and nutrients. You can add different veggies based on your taste. Try carrots, butternut squash, or kale. Chickpeas or black beans boost protein. Nuts or seeds add crunch. Fresh herbs like parsley or cilantro can brighten the dish. This recipe serves four people. Each serving offers a good balance of carbs, protein, and fats. Quinoa is a complete protein. Sweet potatoes give fiber and vitamins. The veggies add antioxidants. If you use feta, it adds calcium. This bowl is not just tasty; it’s also nourishing. Enjoy the bright colors and flavors while knowing you're eating healthy! To start, rinse 1 cup of quinoa under cold water. This step removes any bitter taste. Then, in a medium saucepan, bring 2 cups of vegetable broth to a boil. Once it boils, add the rinsed quinoa. Lower the heat, cover, and let it simmer for about 15 minutes. The liquid should absorb, and the quinoa will become fluffy. After cooking, use a fork to fluff the quinoa and set it aside. Next, preheat your oven to 425°F (220°C). Grab a large sheet pan and spread out 1 diced sweet potato, 1 cup of halved Brussels sprouts, 1 diced red bell pepper, and 1 sliced zucchini. Drizzle 3 tablespoons of olive oil over the veggies. Season with 1 teaspoon each of garlic powder, smoked paprika, dried thyme, salt, and pepper. Toss everything well to coat the vegetables evenly. Roast them in the oven for 20-25 minutes. Check them halfway through and stir. They should become tender and caramelized. Once the veggies are roasted, let them cool slightly. To assemble your bowls, start with a base of the fluffy quinoa. Top it generously with the roasted vegetables. Then, add a handful of mixed greens, which can be spinach, arugula, or baby greens. Slice an avocado and place it on top. If you like, sprinkle ¼ cup of crumbled feta cheese over the bowl. Serve with lemon wedges on the side to add a zesty touch. Enjoy your vibrant, healthy meal! To make perfect quinoa, rinse it well. This helps remove bitter saponins. Use vegetable broth for flavor. Bring the broth to a boil before adding quinoa. Cook on low heat, covered. It should absorb all the liquid in about 15 minutes. Once done, fluff it with a fork. This makes it light and airy. Roasting gives veggies a sweet, rich flavor. Cut them into similar sizes. This helps them cook evenly. Toss them with olive oil and spices before roasting. Use a high temperature, around 425°F (220°C). Roast for 20-25 minutes, stirring halfway. This ensures they caramelize nicely. Look for a tender texture and golden edges. A beautiful bowl makes your meal special. Start with fluffy quinoa as a base. Add roasted veggies in a colorful pattern. Use mixed greens to add freshness. Place avocado slices on top for creaminess. If you like cheese, sprinkle feta for extra flavor. Finish with lemon wedges for a bright touch. {{image_2}} You can swap quinoa for other grains. Brown rice or farro works great. If you want a gluten-free option, try using millet or buckwheat. Each grain adds its own flavor and texture. Just adjust cooking times based on the grain you choose. Use fresh, seasonal veggies for the best taste. In fall, try butternut squash and parsnips. In spring, asparagus and snap peas shine in this dish. Summer brings zucchini and corn, while winter can feature root veggies like carrots and turnips. Select what looks good at your market! Dressing adds a punch to your grain bowl. A simple lemon vinaigrette works well. Mix lemon juice, olive oil, salt, and pepper. For a creamy touch, try tahini or yogurt dressing. Feel free to add herbs like dill or parsley for extra freshness. After preparing your sheet pan harvest veggie grain bowls, let them cool down. Once cooled, place them in an airtight container. They will stay fresh in the fridge for about 3 to 5 days. Make sure to separate the quinoa and veggies if you want to keep them extra fresh. This way, the quinoa won’t get soggy. You can freeze these bowls for later. First, let them cool completely. Then, pack them in freezer-safe containers. They can last up to three months in the freezer. When you are ready to eat, just thaw them overnight in the fridge before reheating. To reheat, you have a few options. You can use the microwave for quick warming. Heat in short bursts, stirring in between for even warmth. If you prefer, you can reheat in the oven. Preheat your oven to 350°F (175°C) and warm in a covered dish for about 15 minutes. This will help keep the veggies crispy. Enjoy your delicious bowls warmed up! Yes, you can use other grains. Brown rice, farro, or barley work well. Each grain offers a unique taste and texture. Adjust cooking times based on the grain you choose. For example, brown rice takes longer to cook than quinoa. To make this recipe vegan, skip the feta cheese. You can also replace the vegetable broth with water if you want. Use a vegan dressing like tahini or a lemon vinaigrette for extra flavor. Adding more veggies will keep it tasty and filling. If you need a substitute for feta cheese, try using crumbled tofu. It has a similar texture. You can also use nutritional yeast for a cheesy flavor without dairy. Another option is to use a vegan cheese alternative. Choose one that crumbles well. This blog post covered how to make a delicious grain bowl. We explored the essential ingredients and optional add-ins to suit your taste. I shared step-by-step instructions for preparation and cooking. You learned cooking tips and ways to present your bowl beautifully. We discussed variations and storage advice to keep your meal fresh. Now, go ahead and create your perfect grain bowl. Enjoy customizing your dish and impressing others with your cooking skills!

Sheet Pan Harvest Veggie Grain Bowls

Create delicious Harvest Veggie Grain Bowls with this easy recipe that combines hearty quinoa, vibrant roasted veggies, and creamy avocado. Perfect for a healthy meal, these bowls are full of flavor and nutrients. In just 50 minutes, you'll have a colorful dish that's both satisfying and visually appealing. Ready to impress your taste buds? Click through for step-by-step instructions and tips for a stunning presentation!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium sweet potato, diced

1 cup Brussels sprouts, halved

1 red bell pepper, diced

1 zucchini, sliced

1 cup cherry tomatoes, halved

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

1 cup mixed greens (spinach, arugula, or baby greens)

1 avocado, sliced

¼ cup feta cheese, crumbled (optional)

Lemon wedges for serving

Instructions
 

Preheat the oven to 425°F (220°C).

    In a medium saucepan, bring vegetable broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and set aside.

      On a large sheet pan, spread out the diced sweet potato, Brussels sprouts, red bell pepper, and zucchini.

        Drizzle the olive oil over the vegetables, and season with garlic powder, smoked paprika, thyme, salt, and pepper. Toss everything together until the veggies are evenly coated.

          Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.

            Once the veggies are done, remove them from the oven and set aside to cool slightly.

              To assemble the bowls, start with a base of fluffy quinoa. Top with a generous portion of roasted vegetables and a handful of mixed greens.

                Add sliced avocado and sprinkle with feta cheese if desired.

                  Serve with lemon wedges on the side for an extra citrusy kick.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: For a beautiful presentation, layer the ingredients in a clear bowl to showcase the vibrant colors of the veggies, and arrange the avocado slices artfully on top.

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