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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup butternut squash, diced - 1 cup Brussels sprouts, halved - 1 cup kale, chopped - 1 red bell pepper, diced - 1 avocado, sliced - 1/4 cup pumpkin seeds - 3 tablespoons olive oil - 2 tablespoons maple syrup - 1 teaspoon smoked paprika - Salt and pepper to taste - Lemon wedges for serving Quinoa is the star of this dish. It adds a nutty flavor and full texture. You also need vegetable broth to cook the quinoa. This makes it rich and tasty. Next, we have the vegetables. Butternut squash brings sweetness. Brussels sprouts add a nice crunch. Kale is packed with vitamins. Red bell pepper adds color and taste. Finally, avocado gives creaminess. For seasonings, we use olive oil and maple syrup. Olive oil helps cook the veggies. Maple syrup adds a sweet touch. Smoked paprika gives a warm flavor. Salt and pepper add balance. These ingredients come together to create a meal that is both simple and nutritious. Enjoy the process of preparing this dish, and savor the flavors! Start by rinsing the quinoa well under cold water. This removes any bitter taste. In a medium pot, combine the rinsed quinoa and vegetable broth. Bring this mix to a boil. Once boiling, reduce the heat and cover the pot. Let it simmer for about 15 minutes. When the quinoa absorbs all the liquid, take it off the heat. Let it sit for 5 minutes with the lid on. This makes the quinoa fluffy. Use a fork to fluff it gently before serving. While the quinoa cooks, let’s prep the veggies. Take the butternut squash and dice it into small cubes. Halve the Brussels sprouts. In a large bowl, toss these veggies with 2 tablespoons of olive oil, smoked paprika, salt, and pepper. Make sure they are well coated. Spread the seasoned veggies on a baking sheet. Roast them in a preheated oven at 425°F (220°C) for 20 to 25 minutes. Stir the veggies halfway through to ensure even cooking. They should be tender and slightly caramelized when done. Now it’s time to bring it all together. In the same bowl, mix the chopped kale and diced red bell pepper. Add the last tablespoon of olive oil, a pinch of salt, and some pepper. Once your roasted veggies are ready, add them to this bowl. The heat will soften the kale just right. To assemble, divide the cooked quinoa among bowls. Top each with the vegetable mix. Add slices of avocado and sprinkle pumpkin seeds on top. Drizzle maple syrup over everything for a hint of sweetness. Serve with lemon wedges on the side for a fresh kick. How to ensure quinoa cooks perfectly: For perfect quinoa, rinse it well before cooking. This removes bitter saponins. Use a ratio of 1 cup quinoa to 2 cups vegetable broth. Bring it to a boil, then lower the heat to a simmer. Cover it and let it cook for 15 minutes until it’s fluffy. Let it sit for 5 minutes before fluffing with a fork. Tips for roasting vegetables for optimal flavor: Roasting brings out the best in vegetables. Cut your butternut squash and Brussels sprouts into even pieces. Toss them with olive oil, salt, and smoked paprika. Spread them on a baking sheet in a single layer. Roast at 425°F for 20-25 minutes. Stir halfway for even caramelization. Ideas for making the bowls visually appealing: A colorful bowl is key. Use bright vegetables like red bell pepper and green kale. Arrange them neatly on top of the quinoa. Create layers for a beautiful look. A splash of color makes every bite exciting. Suggestions for garnishing: Top your bowl with sliced avocado for creaminess. Sprinkle pumpkin seeds for crunch. Drizzle maple syrup for sweetness. Serve with lemon wedges to add a zesty touch. These small details enhance both flavor and visual appeal. Nutritional advantages of using seasonal vegetables: Seasonal vegetables are fresh and full of nutrients. They often have more flavor and are usually cheaper. Using them helps support local farmers and reduces your carbon footprint. Eating a variety of seasonal produce boosts your health with vitamins and minerals. The benefits of quinoa as a grain option: Quinoa is a complete protein, which means it has all nine essential amino acids. It’s high in fiber, which helps digestion. Quinoa is also gluten-free, making it a great choice for many diets. Incorporating quinoa into your meals can help you feel full longer. {{image_2}} You can switch out grains for variety. Try brown rice, farro, or barley. Each grain adds its own flavor and texture. They all work well in this dish. For vegetables, you can use sweet potatoes, carrots, or spinach. These choices bring new colors and tastes to your bowl. Feel free to mix and match based on what you have at home. Spice up your grain bowl with different herbs and spices. Fresh herbs like parsley or basil add brightness. You can also try cumin, coriander, or chili powder for warmth. For dressings and sauces, think about tahini, balsamic glaze, or a simple lemon vinaigrette. These options add depth to your meal and make it even more enjoyable. Adding protein boosts the nutrition of your grain bowl. Chickpeas, tofu, or tempeh are great options. They blend well with the flavors of the veggies and grains. If you prefer vegetarian protein, consider lentils or edamame. These choices keep your meal filling and satisfying. To store leftover grain bowls, let them cool first. Once cool, place them in an airtight container. Keep the bowls in the fridge for up to three days. This helps keep the flavors fresh. For best results, store the quinoa and veggies separately. This way, you avoid soggy textures. To keep ingredients fresh, avoid mixing in toppings like avocado or pumpkin seeds until ready to eat. These toppings taste best when added just before serving. You can also squeeze lemon juice on the avocado to prevent browning. To reheat quinoa, use the microwave or stovetop. For the microwave, place the quinoa in a bowl. Add a splash of water and cover it. Heat for about one minute. Stir and heat again if needed. This keeps the quinoa fluffy. For reheating vegetables, use a skillet over medium heat. Add a little olive oil to keep them moist. Stir gently until warmed through. This method helps maintain the texture and flavor. Avoid high heat, as it can make veggies mushy. By following these tips, your Harvest Veggie Grain Bowls will taste fresh and delicious, even after storage. Yes, you can prep these bowls ahead. Cook the quinoa and veggies in advance. Store them in airtight containers in the fridge. This keeps them fresh for about three days. When you are ready to eat, just reheat everything. You can reheat in the microwave or on the stove. This will save you time on busy days. Yes, you can easily make this dish gluten-free. Substitute quinoa with brown rice or millet. Both grains are gluten-free and tasty. You can also use farro if you can tolerate it. Just check the label to make sure it is gluten-free. You can add many protein options to these bowls. Chickpeas are a great choice. They add flavor and protein without meat. You can also use cooked lentils or black beans. Tofu is another option. Just sauté or bake it before adding. Adding nuts or seeds, like almonds or sunflower seeds, gives extra protein too. This article discussed how to create delicious harvest veggie grain bowls. You learned about the key ingredients, like quinoa and seasonal vegetables. I shared clear steps for cooking and roasting, along with tips for perfect flavors. We explored variations and storage methods, ensuring your meals stay fresh. Finally, I answered common questions to guide your cooking. Embrace these tasty bowls for a healthy meal that's easy to enjoy any time.

Harvest Veggie Grain Bowls

Discover the delightful flavors of Harvest Veggie Grain Bowls that celebrate the season's best produce! This vibrant recipe features quinoa, roasted butternut squash, Brussels sprouts, and fresh kale, all topped with creamy avocado and crunchy pumpkin seeds. Perfect for a healthy meal, these bowls are easy to prepare and packed with nutrients. Click through to explore this delicious recipe and elevate your cooking game today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup butternut squash, diced

1 cup Brussels sprouts, halved

1 cup kale, chopped

1 red bell pepper, diced

1 avocado, sliced

1/4 cup pumpkin seeds

3 tablespoons olive oil

2 tablespoons maple syrup

1 teaspoon smoked paprika

Salt and pepper to taste

Lemon wedges for serving

Instructions
 

Preheat your oven to 425°F (220°C).

    In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

      While the quinoa is cooking, prepare the vegetables. In a large bowl, toss the diced butternut squash and halved Brussels sprouts with 2 tablespoons of olive oil, smoked paprika, salt, and pepper until evenly coated.

        Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

          In the same bowl, toss the chopped kale and diced red bell pepper with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper. Set aside.

            Once the roasted vegetables are done, remove them from the oven and add them to the bowl with kale and bell pepper, allowing the heat to soften the kale slightly.

              To assemble the bowls, divide the cooked quinoa among bowls, top with the vegetable mixture, and add sliced avocado and pumpkin seeds. Drizzle with maple syrup for a touch of sweetness and serve with lemon wedges on the side.

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