Looking for a delicious and healthy dinner recipe that celebrates the vibrant flavors of autumn? You’ve landed in the right place! This Fall Roasted Vegetable & Quinoa Power Bowl – Dinner Recipe For Fall is packed with seasonal vegetables, wholesome quinoa, and a flavorful dressing, making it the perfect nourishing and satisfying meal for those cozy fall evenings.
What is a Roasted Vegetable Quinoa Bowl?
Have you ever wondered how the humble quinoa bowl became a culinary superhero? Was it bestowed with mystical powers by a quinoa god residing in the Andes? Or did it simply stumble upon a magical combination of roasted veggies and a ridiculously good dressing? We may never know! There’s even a rumor it was accidentally named after someone’s energetic dog, “Quinoa Power,” who loved to zoom around the kitchen during dinner prep.
Why You’ll Love This Roasted Vegetable Quinoa Bowl:
This roasted vegetable quinoa bowl is a flavor and health powerhouse, easy to adapt to whatever you have on hand. The main highlight is the burst of autumnal flavours from the roasted vegetables. Roasting brings out their natural sweetness and makes them incredibly satisfying. Not only delicious, but making this at home is also cost-effective compared to ordering takeout or eating at a restaurant. Plus, the possibilities for toppings are endless!Key Ingredients for Roasted Vegetable Quinoa Bowl:
Here’s a visual inventory of the ingredients you’ll need!
- Quinoa: 1 cup, uncooked. Rinsed well.
- Butternut Squash: 1 medium, peeled, seeded, and cubed.
- Brussels Sprouts: 1 pound, trimmed and halved.
- Red Onion: 1 medium, cut into wedges.
- Sweet Potato: 1 medium, peeled and cubed.
- Olive Oil: 3 tablespoons, divided.
- Maple Syrup: 1 tablespoon.
- Dried Thyme: 1 teaspoon.
- Dried Rosemary: 1 teaspoon.
- Salt and Pepper: To taste.
- Pumpkin Seeds: 1/4 cup, toasted (optional).
- Goat Cheese: 2 ounces, crumbled (optional).
- Balsamic Glaze: For drizzling (optional).
- Lemon Juice: 1 tablespoon
- Tahini: 2 tablespoons
- Garlic: 1 clove, minced
- Water: 2-3 tablespoons, as needed
How to Make Roasted Vegetable Quinoa Bowl:
This recipe is surprisingly easy and delivers a hearty and satisfying meal. The star of the show is the perfectly roasted vegetables, bursting with sweet and savoury flavours. We’ll toss them with fluffy quinoa and a creamy tahini dressing for a truly balanced flavor. It will take about an hour to prepare and cook this dish, but most of that time is passive roasting time, so you can relax!
Step-by-Step Instructions:
Preheat and Prepare: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup.
Cook the Quinoa: Rinse the quinoa in a fine-mesh sieve under cold water. Combine the quinoa with 2 cups of water (or vegetable broth for extra flavour) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is cooked through. Fluff with a fork.
Prepare the Vegetables: In a large bowl, toss the cubed butternut squash, halved Brussels sprouts, red onion wedges, and cubed sweet potato with 2 tablespoons of olive oil, maple syrup, dried thyme, dried rosemary, salt, and pepper. Make sure the vegetables are evenly coated.
Roast the Vegetables: Spread the vegetables in a single layer on the prepared baking sheets. Avoid overcrowding, as this will steam the vegetables instead of roasting them properly. If necessary, use two baking sheets or roast in batches. Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through for even cooking.
Make the tahini dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, and 2 tablespoons of water. Add more water as needed to achieve the desired consistency. Season with salt and pepper to taste.
Assemble the Bowls: Divide the cooked quinoa among bowls. Top with the roasted vegetables. Drizzle with the tahini dressing.
Garnish (Optional): Sprinkle with toasted pumpkin seeds and crumbled goat cheese, if desired. Drizzle with balsamic glaze for an extra touch of sweetness.
Serve immediately: Enjoy your warm and nourishing Fall Roasted Vegetable Quinoa Power Bowl!
What to Serve with This Roasted Vegetable Quinoa Bowl:
This bowl is delicious on its own, but if you’re looking for a complete meal, here are a few complementary ideas:
- Green Salad: A simple green salad with a light vinaigrette will add freshness and balance the richness of the roasted vegetables.
- Grilled Chicken or Tofu: For added protein, top the bowl with grilled chicken or tofu.
- Crusty Bread: A slice of crusty bread is perfect for soaking up any leftover dressing and enjoying every last bit of flavour.
- Apple Cider: A warm glass of apple cider perfectly complements the fall flavours in the bowl.
Top Tips for Perfecting Your Roasted Vegetable Quinoa Bowl:
- Don’t Overcrowd the Baking Sheet: This is key to getting those perfectly roasted vegetables. If your baking sheet is too crowded, the vegetables will steam instead of roast.
- Chop Vegetables Evenly: Chopping the vegetables into similar-sized pieces will ensure they cook evenly.
- Adjust Roasting Time: Roasting time may vary depending on your oven. Keep an eye on the vegetables and adjust the time as needed. They should be tender and slightly caramelized.
- Use Different Vegetables: Feel free to experiment with different seasonal vegetables, such as parsnips, carrots, or cauliflower.
- Make it Vegan: To make this recipe vegan, simply omit the goat cheese or use a vegan cheese alternative.
- Spice it Up: Add a pinch of red pepper flakes to the vegetables before roasting for a touch of heat.
- Use Pre-Cut Vegetables: Save time by purchasing pre-cut butternut squash and Brussels sprouts.
- Adjust the Dressing: Adjust the tahini dressing to your liking. If it’s too thick, add more water. If it’s not flavorful enough, add more lemon juice or garlic.
- Don’t skip the maple syrup: The small amount of maple syrup helps bring out the sweetness of the vegetables.
Storing and Reheating Tips:
- Storing: Leftover roasted vegetables and quinoa can be stored separately in airtight containers in the refrigerator for up to 3-4 days.
- Reheating: Reheat the roasted vegetables and quinoa in the microwave or oven until heated through. For the best texture, reheating in the oven is recommended. Spread the vegetables on a baking sheet and bake at 350°F (175°C) for about 10-15 minutes, or until heated through.
- Freezing: While not ideal, you can freeze the roasted vegetables for up to 2 months. To freeze, spread the roasted vegetables on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating. The texture of the vegetables may be slightly softer after freezing. I do not recommend freezing the cooked quinoa, it can become mushy.
Final Thoughts:
This Fall Roasted Vegetable & Quinoa Power Bowl is a wonderful way to embrace the flavours of autumn while nourishing your body with wholesome ingredients. It’s easy to customize, budget-friendly, and incredibly delicious. So, gather your favorite fall vegetables, fire up your oven, and enjoy a bowl of warmth and goodness! Happy cooking!
FAQs:
Q: Can I use frozen vegetables?
A: While fresh vegetables are preferred for the best flavor and texture, you can use frozen vegetables in a pinch. Just make sure to thaw them completely and pat them dry before roasting to prevent them from becoming soggy.
Q: Can I make this ahead of time?
A: Yes! You can roast the vegetables and cook the quinoa ahead of time and store them separately in the refrigerator. When you’re ready to eat, simply reheat and assemble the bowls.
Q: Can I add protein to this bowl?
A: Absolutely! Grilled chicken, tofu, chickpeas, or black beans are all great additions to this bowl for extra protein.
Q: What if I don’t like Brussels sprouts?
A: No problem! Feel free to substitute them with another vegetable you enjoy, such as broccoli or cauliflower.
Q: Can I use a different dressing?
A: Of course! If you’re not a fan of tahini dressing, try a lemon vinaigrette or balsamic vinaigrette instead.
Q: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free as long as you use gluten-free tamari or soy sauce in the dressing (if using).
Q: Can I add nuts to the bowl?
A: As a matter of fact; definitely! Toasted walnuts, pecans, or almonds would add a lovely crunch and flavor to the bowl. But be aware for anyone with any nut allergy.
Q: Can I use different herbs?
A: Sure thing! Fresh herbs like sage or parsley would be a great addition to the roasted vegetables. Chop them finely and add them during the last few minutes of roasting.
Q: Can I eat this cold?
A: Absolutely. this bowl is enjoyed warm or cold. It makes a healthy and convinient lunch on the go as leftovers.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest