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- 1 cup quinoa, rinsed - 2 medium sweet potatoes, peeled and cubed - 1 cup Brussels sprouts, halved - 1 red bell pepper, chopped - 1 small red onion, sliced - 2 tablespoons olive oil The main ingredients bring warmth and comfort. Quinoa serves as the grain base. It adds protein and fiber. Sweet potatoes offer sweetness and creaminess. Brussels sprouts add a nice crunch. The red bell pepper and red onion bring color and flavor. Olive oil helps to roast the veggies and adds richness. - 1/4 cup feta cheese, crumbled - 1/4 cup pumpkin seeds Optional ingredients can amp up the dish. Feta cheese provides a creamy, tangy bite. Pumpkin seeds add a delightful crunch. You can mix and match these toppings based on what you enjoy. - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste Seasoning is key to flavor. Smoked paprika gives a warm, smoky taste. Garlic powder adds depth and aroma. Salt and pepper enhance all the flavors. Adjust these seasonings to your liking for the best taste. - Preheat the Oven Start by preheating your oven to 425°F (220°C). This heat will help the veggies roast perfectly. - Rinse the Quinoa Rinse 1 cup of quinoa under cold water. This step removes the bitter coating. After rinsing, set it aside to drain. - Tossing the Veggies On a large sheet pan, spread out the cubed sweet potatoes, halved Brussels sprouts, chopped red bell pepper, and sliced red onion. Drizzle 2 tablespoons of olive oil on top. Then, add 1 teaspoon each of smoked paprika and garlic powder. Season with salt and pepper to taste. Toss the veggies well to coat them in the oil and spices. - Roasting Time Place the sheet pan in your preheated oven. Roast the veggies for 25 to 30 minutes. Stir them halfway through to ensure they cook evenly. The veggies should be tender and slightly caramelized when done. - Layering Ingredients Once the quinoa is fluffy and the veggies are roasted, it's time to assemble. Start with a scoop of quinoa at the bottom of each bowl. Then, add the roasted veggies on top. - Serving Suggestions Add a handful of shredded kale to each bowl. For extra flavor, sprinkle crumbled feta cheese and pumpkin seeds on top. Serve warm, and feel free to drizzle with your favorite dressing if you like. Enjoy your meal! How to Fluff Quinoa To fluff quinoa, let it sit for 5 minutes after cooking. Then, use a fork to gently stir. This helps separate the grains and adds lightness. If you want extra flavor, you can toast the quinoa in a pan before cooking. Just stir it until it smells nutty. Perfect Roasting Tips For perfect roasted veggies, cut them into even pieces. This ensures they cook at the same rate. Use a large sheet pan to avoid crowding. Crowded veggies steam instead of roast. Drizzle olive oil evenly and season well. Stir them halfway through for even browning. Bowl Arrangement For a beautiful bowl, start with a scoop of quinoa. Then, arrange the roasted veggies on top. Place the kale in a corner for a pop of color. Use a variety of colors to make your bowl look vibrant and fresh. Garnishes to Enhance Flavor Add crumbled feta and pumpkin seeds on top for crunch. Fresh herbs like parsley or cilantro can brighten the dish. A drizzle of your favorite dressing adds flavor and makes it look fancy. What to do if Vegetables are Soggy If your veggies turn out soggy, check if you crowded the pan. Next time, spread them out more. If they are already soggy, place them back in the oven on high heat for a few minutes. This can help crisp them up. Adjusting Seasoning If the flavor seems off, taste and adjust. Add salt or a splash of lemon juice for brightness. You can also sprinkle more spices to enhance the flavor. Always start with a little, then add more until it tastes just right. {{image_2}} Vegan Options You can easily make this dish vegan. Simply skip the feta cheese. Instead, add more pumpkin seeds for crunch. You can also mix in some nutritional yeast for a cheesy flavor without dairy. Gluten-Free Adaptations This recipe is naturally gluten-free. Use quinoa or substitute with gluten-free grains like brown rice or farro. Always check labels to ensure there’s no hidden gluten in your broth. Different Seasoning Combos For a different taste, try using curry powder instead of smoked paprika. You can also add fresh herbs like thyme or rosemary. A squeeze of lemon juice will brighten up the flavors too. Swap-Out Veggies Feel free to swap out veggies based on what you have. Carrots, cauliflower, or zucchini can work well. Just remember to keep cooking times in mind. Denser veggies may take longer to roast. Brown Rice Brown rice is a great option for this bowl. It adds a nutty flavor and chewy texture. Cook it in the same way as quinoa, using vegetable broth for added taste. Farro Farro is another tasty alternative. It’s hearty and gives your bowl a nice chew. Cook it according to package instructions, and you’ll have a delicious base for your veggies. - Refrigeration Tips: Let the grain bowls cool down first. Place them in an airtight container. Store in the fridge for up to four days. This keeps the flavors fresh and vibrant. - Freezing Tips: For longer storage, freeze the veggie grain bowls. Use freezer-safe containers or bags. They can last up to three months. Thaw overnight in the fridge before reheating. - Best Methods for Leftovers: To reheat, use the oven for best taste. Preheat to 350°F (175°C). Spread the bowls on a sheet pan. Heat for about 15-20 minutes until warm. You can also use the microwave. Heat in short bursts, stirring in between for even warmth. - How Long Grains and Veggies Last: Cooked quinoa lasts about five days in the fridge. Roasted veggies last four days. If frozen, both can last up to three months. Always check for signs of spoilage before eating. Yes, you can use other grains like rice, barley, or couscous. Each option brings its own flavor and texture. Rice is a great choice if you want something soft. Barley gives a nice chewy feel, while couscous cooks quickly and adds a light touch. Just keep the cooking methods similar to quinoa. Make sure to adjust the liquid and cooking time as needed. You can choose many dressings for your grain bowls. I recommend a simple vinaigrette to enhance the flavors. A lemon vinaigrette adds brightness. A balsamic vinaigrette gives a sweet touch. You could also try tahini dressing for a creamy texture. For a spicy kick, a chipotle dressing works wonders. Feel free to mix and match based on your taste! Yes, meal prep is easy with these grain bowls! You can roast the veggies and cook the grains in advance. Store them in separate containers. This way, you can assemble your bowls quickly during the week. Just reheat the veggies and grains before serving. Add fresh greens and dressing right before eating for the best flavor and texture. In this article, we explored making delicious grain bowls with quinoa and fall veggies. You learned how to prepare, roast, and assemble your bowls. We also shared tips for cooking, presenting, and troubleshooting. Finally, you discovered possible swaps and storage info. Remember, cooking should be fun and creative. Use these ideas to make meals that fit your taste and diet. Enjoy crafting your perfect grain bowl again and again!

Sheet Pan Fall Veggie Grain Bowls

Create a delicious and healthy meal with these Sheet Pan Fall Veggie Grain Bowls! Packed with quinoa, roasted sweet potatoes, Brussels sprouts, and topped with feta and pumpkin seeds, this easy recipe is perfect for autumn. In just 45 minutes, you can enjoy a colorful, nourishing dish that’s sure to please everyone. Click through to discover how to make this flavorful bowl full of seasonal goodness!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

2 medium sweet potatoes, peeled and cubed

1 cup Brussels sprouts, halved

1 red bell pepper, chopped

1 small red onion, sliced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 cup kale, shredded

1/4 cup feta cheese, crumbled (optional)

1/4 cup pumpkin seeds

Instructions
 

Preheat the oven to 425°F (220°C).

    In a medium saucepan, combine the quinoa and vegetable broth, then bring it to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

      While quinoa is cooking, spread the cubed sweet potatoes, Brussels sprouts, red bell pepper, and red onion on a large sheet pan.

        Drizzle the olive oil over the vegetables, then sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat the veggies evenly.

          Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

            Once both the quinoa and roasted veggies are done, assemble the grain bowls by placing a scoop of quinoa at the bottom.

              Top each bowl with the roasted vegetables and a handful of shredded kale.

                Sprinkle crumbled feta cheese and pumpkin seeds over the top for added flavor and crunch.

                  Serve warm, optionally drizzling with your favorite vinaigrette or dressing if desired.

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

                      - Presentation Tips: Serve the bowls in vibrant colored dishes to enhance the fall theme, and garnish with a sprinkle of herbs like parsley or cilantro for added freshness.