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The main ingredients in roasted fall veggie grain bowls give a hearty feel. Here’s what you need: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium sweet potato, peeled and diced - 1 cup Brussels sprouts, trimmed and halved - 1 red onion, cut into wedges - 1 cup butternut squash, peeled and diced - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and pepper to taste - 1 cup baby spinach - 1/2 cup dried cranberries - 1/4 cup pumpkin seeds - 2 tablespoons tahini - Juice of 1 lemon The quinoa serves as a great base. It adds protein and fiber. The sweet potato and butternut squash bring sweetness. Brussels sprouts and red onion add depth. The spices enhance the veggies' natural flavors. You can customize your grain bowls with some optional ingredients. Here are a few ideas: - Swap quinoa for brown rice or farro for a different grain. - Use kale instead of baby spinach for a more robust flavor. - If you don’t have tahini, try almond butter or yogurt for creaminess. - Add nuts like walnuts or pecans for extra crunch. This flexibility lets you adapt the recipe to your taste and what you have on hand. Each bowl packs a nutritious punch. Here’s a quick breakdown of the key nutrients: - Quinoa: High in protein and gluten-free. - Sweet potato: Rich in vitamins A and C. - Brussels sprouts: Great source of fiber and antioxidants. - Pumpkin seeds: Packed with magnesium and zinc. This dish is not only delicious but also supports a balanced diet. Enjoying these bowls regularly can help enhance your health and well-being. Start by rinsing one cup of quinoa under cold water. This step helps remove bitterness. Next, bring two cups of vegetable broth to a boil in a medium pot. Add the rinsed quinoa and reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa will absorb all the liquid and become fluffy. Once done, remove it from heat and let it sit for a few minutes before fluffing it with a fork. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Chop the sweet potato into small cubes, trim and halve the Brussels sprouts, and cut the red onion into wedges. Dice the butternut squash as well. Spread these vegetables evenly on the baking sheet. Drizzle two tablespoons of olive oil over them. Season with one teaspoon of smoked paprika, one teaspoon of ground cumin, and salt and pepper to taste. Toss everything well so that each piece is coated. Roast the vegetables for 25-30 minutes, stirring halfway through. They should become tender and caramelized. Once the quinoa and vegetables are ready, combine them in a large bowl. Add one cup of baby spinach, half a cup of dried cranberries, and a quarter cup of pumpkin seeds. In a small bowl, mix two tablespoons of tahini with the juice of one lemon until smooth. Drizzle this tahini mixture over the grain bowl. Gently toss everything to mix the flavors. Taste and adjust the seasoning with more salt or pepper if needed. For a beautiful presentation, serve the grain bowls in individual dishes. Top with extra pumpkin seeds and a few spinach leaves for a nice touch. To enhance your roasted fall veggie grain bowls, focus on seasoning. Use smoked paprika and ground cumin for a warm, earthy taste. You can always adjust salt and pepper to suit your taste. Try adding garlic powder or onion powder for more depth. A dash of cayenne can give it a kick if you like heat. Fresh herbs like thyme or rosemary can also elevate the dish. Just chop a few leaves and toss them in before serving. Meal prep can make this recipe even easier. Cook a larger batch of quinoa at once. Store it in the fridge for up to a week. Roast more vegetables than you need, too. They keep well and add great flavor to salads or wraps. Portion your grain bowls into containers for quick lunches. This makes it simple to grab and go during busy days. Store leftover grain bowls in airtight containers. They can last in the fridge for about four days. To reheat, use a microwave for quick warming. You can also heat them in a skillet over low heat. Add a splash of vegetable broth to keep things moist. If you want to enjoy them cold, they make a great salad base! {{image_2}} You can switch up the grain in this recipe. Quinoa is great, but other grains work well too. Try brown rice for a heartier base. Farro offers a chewy texture that adds depth. Barley brings a nutty flavor, while millet is gluten-free and light. These grains all absorb flavors well and pair nicely with the veggies. Feel free to mix and match your veggies. Carrots add sweetness, while parsnips lend a unique taste. You can use cauliflower or broccoli for a green touch. Beets bring vibrant color and earthiness. Zucchini or bell peppers can add freshness. Roasting any of these will give you a tasty, colorful bowl. Adding protein boosts the meal's nutrition. Chickpeas are a fantastic choice; they add creaminess and fiber. Cooked lentils work well too, adding a robust flavor. For meat lovers, roasted chicken or turkey can be great additions. Don't forget to top with seeds or nuts for a crunchy finish. Feta or goat cheese can bring creaminess, while a dollop of yogurt adds tang. After you make your roasted fall veggie grain bowls, store them in the fridge. Use airtight containers to keep them fresh. The bowls will stay good for about three to four days. Always let them cool down before placing them in the fridge. This step helps keep the veggies crisp. You can freeze extra roasted veggies, too! Place them in freezer bags. Remove as much air as you can before sealing. These veggies will keep well for up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Then, reheat them in a skillet or the oven. Prepared grain bowls can last in the fridge for about three to four days. However, the taste and texture may change after a couple of days. If you want the best flavor, eat them within the first two days. Always check for any signs of spoilage before enjoying your meal. This way, you'll enjoy the best of your roasted fall veggie grain bowls! This recipe is already vegetarian. To make it vegan, just skip any honey or dairy. Use vegetable broth, which is already in the recipe. The tahini and lemon juice add creaminess without any animal products. You can also add more veggies or swap the dried cranberries for another fruit. Absolutely! You can use many vegetables for roasting. Carrots, beets, or cauliflower work well too. Just keep the cooking time in mind. Some veggies might need more or less time. Cut them into similar sizes to ensure even cooking. Feel free to mix and match based on what you have. To reheat leftovers, use the oven or microwave. For the oven, preheat to 350°F (175°C). Place the grain bowl on a baking sheet. Heat for about 10-15 minutes or until warm. If using a microwave, place in a bowl and cover with a damp paper towel. Heat for 1-2 minutes, stirring halfway through. This keeps everything moist and tasty. You learned about the main ingredients and how to prepare a tasty grain bowl. We explored preparation steps like cooking quinoa and roasting veggies. You now have tips for better flavors and meal prep. You can also try different grains and veggies or add proteins. Finally, I shared ways to store your bowls and answered common questions. Enjoy making your own grain bowls, and feel free to get creative! Your meals can be healthy, fun, and easy.

Roasted Fall Veggie Grain Bowls

Savor the flavors of fall with these delicious Roasted Fall Veggie Grain Bowls! Packed with nutritious ingredients like quinoa, sweet potatoes, Brussels sprouts, and a zesty tahini dressing, this recipe is perfect for a healthy meal. Easy to prepare and customizable, it makes a vibrant addition to your dinner table. Click through to explore the full recipe and enjoy a taste of the season today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium sweet potato, peeled and diced

1 cup Brussels sprouts, trimmed and halved

1 red onion, cut into wedges

1 cup butternut squash, peeled and diced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

1 cup baby spinach

1/2 cup dried cranberries

1/4 cup pumpkin seeds

2 tablespoons tahini

Juice of 1 lemon

Instructions
 

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a medium pot, bring the vegetable broth to a boil and add the rinsed quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

      While the quinoa cooks, spread the diced sweet potatoes, Brussels sprouts, red onion, and butternut squash on the prepared baking sheet. Drizzle with olive oil, then sprinkle with smoked paprika, ground cumin, salt, and pepper. Toss to coat evenly.

        Roast the veggies in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through for even cooking.

          In a large bowl, combine the cooked quinoa with the roasted vegetables. Add the baby spinach, dried cranberries, and pumpkin seeds.

            In a small bowl, whisk together the tahini and lemon juice until smooth. Drizzle this mixture over the grain bowl and gently toss to combine all the flavors.

              Taste and adjust seasoning, adding more salt or pepper as needed.

                Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings

                  - Presentation Tips: Serve the grain bowls in individual bowls, garnished with a sprinkle of extra pumpkin seeds and a few spinach leaves on top for a pop of color.