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Harvest Grain Bowl
The harvest grain bowl combines the best of autumn’s bounty in one nutritious and satisfying meal. This colorful bowl features roasted butternut squash, Brussels sprouts, fluffy quinoa, and a maple balsamic dressing that ties everything together perfectly. With its balance of textures, flavors, and nutrients, this harvest grain bowl makes an ideal lunch or dinner option that celebrates seasonal ingredients.
Why You'll Love This Recipe
- Packed with nutrient-dense ingredients like quinoa, butternut squash, and Brussels sprouts that provide fiber, vitamins, and minerals
- Features a perfect balance of sweet and savory flavors with maple syrup, cranberries, and roasted vegetables
- Can be prepared ahead of time and stored for easy meal prep throughout the week
- Naturally vegetarian and gluten-free, making it suitable for various dietary preferences
- Uses simple, wholesome ingredients that are readily available during fall season
Why This Harvest Grain Bowl Recipe Works
This recipe succeeds because it combines complementary flavors and textures that create a satisfying meal. The roasted vegetables develop caramelized edges that add depth, while the quinoa provides a protein-rich base.
The maple balsamic vinaigrette brings everything together with its sweet-tangy profile. Each component can be prepared simultaneously, making the cooking process efficient. The dried cranberries add bursts of sweetness that balance the earthy Brussels sprouts.
Why You’ll Love This Harvest Grain Bowl
This bowl offers incredible versatility for customization. You can swap vegetables based on what’s available or add your favorite proteins. The recipe scales easily for meal prep or entertaining.
The combination of roasted vegetables and quinoa creates a filling meal that keeps you satisfied for hours. Plus, the beautiful autumn colors make it as visually appealing as it is delicious.
What You’ll Need
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Quinoa | 1 cup | Protein-rich grain base |
| Butternut squash, diced | 1 cup | Sweet, roasted vegetable component |
| Brussels sprouts, halved | 1 cup | Earthy, nutritious green vegetable |
| Dried cranberries | ½ cup | Sweet, chewy texture contrast |
| Pumpkin seeds | ¼ cup | Crunchy topping and healthy fats |
| Olive oil | 3 tablespoons (divided) | For roasting and dressing |
| Pure maple syrup | 2 tablespoons | Natural sweetener for dressing |
| Balsamic vinegar | 1 tablespoon | Tangy acid for vinaigrette |
| Salt and pepper | To taste | Seasoning enhancement |
Tools
| Tool | Purpose |
|---|---|
| Baking sheet | For roasting vegetables evenly |
| Parchment paper | Prevents sticking and easy cleanup |
| Medium saucepan | For cooking quinoa properly |
| Large mixing bowl | For combining all ingredients |
| Small whisk | For making smooth vinaigrette |
| Sharp knife | For dicing vegetables uniformly |
How to Make Harvest Grain Bowl
| Step | Instructions |
|---|---|
| Prep and Preheat | Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper |
| Season Vegetables | Toss the diced butternut squash and halved Brussels sprouts in 1 tablespoon of olive oil, salt, and pepper |
| Roast Vegetables | Spread vegetables on the baking sheet and roast for 25-30 minutes until golden brown |
| Cook Quinoa | Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and bring to a boil |
| Simmer Quinoa | Reduce heat and simmer for about 15 minutes until fluffy and water is absorbed |
| Make Dressing | In a small bowl, whisk together the remaining olive oil, maple syrup, balsamic vinegar, salt, and pepper |
| Assemble Bowl | In a large bowl, combine cooked quinoa with roasted vegetables, dried cranberries, and pumpkin seeds |
| Finish and Serve | Drizzle with maple vinaigrette before serving |
Chef's Helpful Tips
- Cut vegetables into uniform sizes to ensure even roasting and consistent texture throughout the bowl
- Toast pumpkin seeds lightly in a dry pan for extra crunch and enhanced nutty flavor
- Let quinoa rest for 5 minutes after cooking, then fluff with a fork for the best texture
- Make extra dressing and store it separately for drizzling on individual servings throughout the week
- Add fresh herbs like thyme or sage to complement the autumn flavors and add aromatic depth
Serving and Storage Tips
Serving Tips
Serve this harvest grain bowl warm or at room temperature for the best flavor experience. Divide into individual bowls and drizzle with the maple vinaigrette just before eating to maintain the textures.
Consider adding a protein like grilled chicken or chickpeas for a more substantial meal. This recipe pairs beautifully with other autumn dishes like our Ultimate Chicken Casserole for a complete seasonal feast.
Store components separately in the refrigerator for up to 4 days. Keep the dressing in a separate container and add fresh pumpkin seeds just before serving to maintain their crunch.
Mistakes to Avoid
Don’t overcrowd the baking sheet when roasting vegetables, as this causes steaming instead of caramelization. Use two sheets if necessary to ensure proper browning.
Avoid overcooking the quinoa, which can make it mushy. Follow the 2:1 water-to-quinoa ratio and simmer gently. Also, don’t skip rinsing the quinoa, as this removes the bitter coating.
Never add the dressing too early, as it can make the ingredients soggy. Keep components separate until ready to serve for the best texture and flavor preservation.
You Must Know
- Always rinse quinoa thoroughly before cooking to remove the natural saponin coating that can taste bitter
- Roasted vegetables should have golden-brown edges for maximum flavor development and caramelization
- Store dressing separately from other ingredients to prevent the grain bowl from becoming soggy
- This recipe is naturally gluten-free and vegetarian, making it suitable for various dietary restrictions
Tips and Tricks for Harvest Grain Bowl
For extra flavor depth, try roasting the pumpkin seeds with a pinch of cinnamon or cumin. You can also substitute the butternut squash with sweet potato or delicata squash based on availability.
Make this recipe your own by adding seasonal fruits like diced apples or pears. The grain bowl variations are endless and allow for creative customization.
Suggestions for Harvest Grain Bowl
Transform this basic recipe by adding different proteins or grains. Try it with farro instead of quinoa, or add roasted chickpeas for extra protein. For inspiration, check out these harvest salmon bowls for protein variations.
Create a Mediterranean version by swapping cranberries for pomegranate seeds and adding feta cheese. You might also enjoy our Creamy Garlic Shrimp Pasta for another satisfying meal option.
FAQs:
Yes, you can prepare all components up to 3 days in advance. Store the quinoa, roasted vegetables, and dressing separately in the refrigerator. Assemble just before serving for the best texture and flavor.
Farro, brown rice, bulgur wheat, or barley all make excellent substitutes for quinoa. Adjust cooking times according to each grain’s specific requirements for best results.
Add grilled chicken, roasted chickpeas, hemp seeds, or hard-boiled eggs. You can also include nuts like walnuts or pecans for plant-based protein and healthy fats.
The cooked quinoa and roasted vegetables freeze well for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Don’t freeze the dressing or fresh toppings.
Try roasted sweet potatoes, cauliflower, carrots, or beets. Root vegetables work particularly well and maintain the autumn theme while providing similar nutritional benefits.
Conclusion
This harvest grain bowl brings together the best flavors of fall in one nutritious, satisfying meal. With its combination of roasted vegetables, fluffy quinoa, and maple balsamic dressing, it’s perfect for meal prep or a wholesome dinner.
The recipe’s flexibility allows you to customize it with your favorite seasonal ingredients while maintaining the core elements that make it so delicious. Whether you’re looking for a healthy lunch option or planning your weekly meal prep, this harvest grain bowl delivers both nutrition and flavor in every bite.
More Easy Lunch Recipes:
- Caprese Salad with Pesto – Easy 5-Minute Italian Recipe
- Best Cold Sopa De Lima Recipe – Easy & Delicious
- Chili Crisp Noodles Recipe – Easy 15-Minute Spicy Delight
- Authentic Jamaican Jerk Chicken Drumsticks & Thighs Feast
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📖 Recipe Card
Harvest Grain Bowl
- Total Time: 40 minutes
- Yield: 4 days. keep the dressing in a separate container and add fresh pumpkin seeds just before serving 1x
Description
A nutritious and colorful harvest grain bowl featuring roasted butternut squash, Brussels sprouts, fluffy quinoa, and a maple balsamic vinaigrette – perfect for meal prep and autumn dining.
Ingredients
- 1 medium butternut squash, diced
- 1 pound Brussels sprouts, halved
- 3 tablespoons olive oil, divided
- 1 cup quinoa
- 2 cups water
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds
- Salt and pepper to taste
Instructions
- Prep and Preheat: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper
- Season Vegetables: Toss the diced butternut squash and halved Brussels sprouts in 1 tablespoon of olive oil, salt, and pepper
- Roast Vegetables: Spread vegetables on the baking sheet and roast for 25-30 minutes until golden brown
- Cook Quinoa: Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water and bring to a boil
- Simmer Quinoa: Reduce heat and simmer for about 15 minutes until fluffy and water is absorbed
- Make Dressing: In a small bowl, whisk together the remaining olive oil, maple syrup, balsamic vinegar, salt, and pepper
- Assemble Bowl: In a large bowl, combine cooked quinoa with roasted vegetables, dried cranberries, and pumpkin seeds
- Finish and Serve: Drizzle with maple vinaigrette before serving
Notes
- Cut vegetables into uniform sizes to ensure even roasting and consistent texture throughout the bowl
- Toast pumpkin seeds lightly in a dry pan for extra crunch and enhanced nutty flavor
- Let quinoa rest for 5 minutes after cooking, then fluff with a fork for the best texture
- Make extra dressing and store it separately for drizzling on individual servings throughout the week
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 18g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: harvest grain bowl, quinoa bowl, roasted vegetables, meal prep, healthy recipe, autumn bowl
