Description
A healthy and flavorful dish perfect for autumn, featuring quinoa, roasted vegetables, and a tangy dressing.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 medium sweet potato, cubed
- 1 cup Brussels sprouts, halved
- 1 apple, diced
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 400°F (200°C).
- Rinse quinoa and cook with water according to package instructions.
- Toss sweet potato, Brussels sprouts, apple, olive oil, cinnamon, salt, and pepper on a baking sheet.
- Roast for 25 minutes or until tender.
- Mix cooked quinoa with roasted vegetables.
- Top with cranberries and pecans.
- Whisk maple syrup and apple cider vinegar, then drizzle over the bowl.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Swap pecans for walnuts if preferred.
- Add grilled chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: autumn quinoa bowls, healthy fall recipes, roasted vegetable quinoa