Winter Harvest Dinner Bowl
A comforting bowl filled with roasted Brussels sprouts, sweet potatoes, quinoa, and vibrant seasonal vegetables, perfect for chilly evenings.
Ingredients
Grains
- 2 cups cooked quinoa or farro Quinoa is preferred for its fluffy texture.
Vegetables
- 1 cup roasted sweet potatoes Choose vibrant, firm sweet potatoes.
- 1 cup cooked Brussels sprouts Can be roasted whole or halved.
- 1 cup shredded carrots Use pre-shredded or julienned.
- 1 cup kale, chopped Dark green kale holds up well in the bowl.
Fruits & Nuts
- 1/2 cup dried cranberries Unsweetened or low-sugar varieties are preferable.
- 1/4 cup walnuts, chopped Can substitute with pecans or almonds.
Oils & Condiments
- 2 tablespoons olive oil Extra virgin olive oil is recommended.
- 1 tablespoon balsamic vinegar Aged balsamic adds depth.
Seasoning
- Salt and pepper To taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet.
- Roast the sweet potatoes for about 25-30 minutes until fork-tender and lightly caramelized.
Cooking
- If needed, add the Brussels sprouts to a separate baking sheet halfway through the sweet potatoes' cooking time.
- Once the sweet potatoes and Brussels sprouts are roasted, combine them in a large bowl with cooked quinoa or farro, shredded carrots, kale, cranberries, and walnuts.
Finishing Touches
- Drizzle the mixture with 1 tablespoon of balsamic vinegar and toss gently to combine.
- Season with salt and pepper to taste.
- Serve warm in bowls and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to three days. For meal prep, prepare grains and roasted vegetables in advance, then assemble before serving.