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October 25, 2016

by Alyssa Rimmer

Autumn Harvest Quinoa Bowls

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These cozy harvest quinoa bowls feature some of my favorite fall produce, including roasted squash and brussels sprouts, steamed kale, and spiced chickpeas.

Facebook logoTwitter logoPinterest logoThese warm Harvest Quinoa Bowls are packed with fall produce, protein-packed quinoa and drizzled with a creamy tahini dressing!

These cozy quinoa bowls feature some of my favorite fall produce, including roasted squash and brussels sprouts, steamed kale, and spiced chickpeas, but can be easily customized based on the ingredients you have on hand. It's a hearty, comforting and delicious autumn-inspired recipe!

Quinoa buddha bowls have always been a go-to for me this time of year.

I'm in Vermont for the week and it's gotten so chilly! We wake up in the dark, there's frost on the ground, and slowly my appetite has been shifting. Instead of cold smoothie bowls for breakfast and big salads for lunch, it's meals like this my body is looking for.

Breakfast usually consists of two slices of my pumpkin quinoa bread, toasted with peanut butter and sliced banana on top. Lunch? A big quinoa bowl like this one.

Facebook logoTwitter logoPinterest logoHow to make a healthy quinoa buddha bowl with delicata squash and roasted brussels sprouts!

My quinoa bowls usually have the same formula, which is one of the things I love most about this type of meal.

I love combining some sort of starchy vegetable–squash, sweet potato, etc.–a green vegetable, dark leafy greens, quinoa and a plant-protein. And of course, I top it with a creamy dressing of some sort.

Facebook logoTwitter logoPinterest logoThese warm Harvest Quinoa Bowls are packed with fall produce, protein-packed quinoa and drizzled with a creamy tahini dressing!

Today I'm using two of my favorite fall veggies: delicata squash and brussels sprouts.

Delicata squash, if you aren't familiar with it, tastes kind of like acorn squash but it has a more delicate skin. So while you could peel it, you certainly don't need to. I often cook it like this; cut into half-moon shapes and then simply roasted until tender. If I had to choose, it's probably my favorite squash for this particular reason.

Next up is brussels sprouts. Again, just a simple roast is all you need. I absolutely adore them! But if you're not a fan, as I know many people aren't, you could totally use broccoli, cauliflower or any other tough veggie.

For the flavorings, it was just olive oil, fresh rosemary, salt, pepper and garlic powder. Simple is always better in my book.

Facebook logoTwitter logoPinterest logoAutumn Harvest Quinoa Bowls -- with roasted squash & brussels sprouts, chickpeas, kale and quinoa!

What is perfect about this meal for you is that it's really easy to meal prep. You can whip up everything ahead of time, pre-portion it out into containers, and have it for meals all week long!

It won't take you more than 40 minutes to make this entire dish, which will end up saving you so much time during the week. Isn't it such a great feeling when you don't have to worry about cooking?

More Easy Meal Prep Friendly Recipes to try:

Autumn Harvest Quinoa Bowls

What is perfect about this meal for you is that it's really easy to meal prep. You can whip up everything ahead of time, pre-portion it out into containers, and have it for meals all week long!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings
Calories 624kcal
Author Alyssa Rimmer
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5 from 1 vote

Ingredients

Instructions

  • Preheat the oven to 400ºF.
  • Cut the squash in half lengthwise and scoop out the seeds. Cut into half moon shapes, about 1/2" thick.
  • Add the squash along with the brussels sprouts, oil, rosemary, garlic powder, salt and pepper into a large bowl, and toss to combine. Transfer this mixture to a baking sheet and roast on the center rack for 30 minutes, flipping halfway through.
  • While the veggies are roasting, steam the kale in a large steamer basket. Set this aside.
  • In a separate bowl, toss together the chickpeas and paprika.
  • Assemble the bowls by dividing the quinoa, kale, chickpeas and roasted veggies evenly between two bowls.
  • In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the two bowls and enjoy immediately.

Nutrition

Calories: 624kcal | Carbohydrates: 89g | Protein: 27g | Fat: 22g | Saturated Fat: 2g | Sodium: 1030mg | Potassium: 2203mg | Fiber: 20g | Sugar: 7g | Vitamin A: 14355IU | Vitamin C: 223.9mg | Calcium: 362mg | Iron: 8.9mg

 

 

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Facebook logoTwitter logoPinterest logoThese warm Harvest Quinoa Bowls are packed with fall produce, protein-packed quinoa and drizzled with a creamy tahini dressing!

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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