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- 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth or water - 1 medium sweet potato, peeled and cut into bite-sized cubes - 1 cup Brussels sprouts, trimmed and halved - 1 red bell pepper, diced into medium pieces - 1 medium zucchini, sliced into half-moons - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cinnamon - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper, to taste - ½ cup dried cranberries, plump and sweet - ¼ cup pumpkin seeds, roasted for extra crunch - Fresh parsley or arugula, finely chopped, for garnish Each ingredient plays a big role in the flavor and texture of the dish. Quinoa serves as a fluffy base, soaking up all the good flavors. The sweet potato brings a natural sweetness, while Brussels sprouts add a slight crunch. The red bell pepper adds color and a hint of sweetness, and zucchini gives a nice, light texture. Olive oil helps to roast the veggies perfectly, while cinnamon and smoked paprika deliver warmth and depth. Dried cranberries provide a sweet bite, and pumpkin seeds add a lovely crunch. Fresh herbs on top brighten everything up and add a pop of color. When you gather these ingredients, think about how they work together. Each one contributes to the overall taste, making the Autumn Glow Roasted Veggie Quinoa Bowls a delightful dish for any time of the year. {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This high heat helps the veggies roast well. In a large bowl, combine the cubed sweet potato, halved Brussels sprouts, diced red bell pepper, and sliced zucchini. Drizzle them with two tablespoons of extra virgin olive oil. Then, sprinkle one teaspoon of ground cinnamon, one teaspoon of smoked paprika, sea salt, and freshly ground black pepper over the top. Toss everything gently until the vegetables are well coated with the oil and seasonings. Next, spread the seasoned vegetables evenly across a baking sheet. Make sure they are in a single layer. This helps them roast evenly. Place the sheet in the oven and roast for about 25 to 30 minutes. Halfway through, flip the veggies for even cooking. You want them tender and caramelized, so keep an eye on them. While the veggies roast, it’s time to cook the quinoa. In a medium saucepan, bring two cups of vegetable broth or water to a rolling boil. Once it’s boiling, add one cup of rinsed quinoa. Cover the pot and lower the heat to a gentle simmer. Cook for 15 minutes until the liquid is absorbed and the quinoa is fluffy. After cooking, remove it from heat and let it sit covered for an extra five minutes. This resting time helps achieve the perfect texture. Once the quinoa is ready, use a fork to fluff it up. Season it with a pinch of sea salt to enhance its flavor. Now, let’s put the bowls together! Start with a generous base of fluffy quinoa. Top it with a hearty portion of the roasted vegetables, letting all those colors shine. For a sweet touch, sprinkle sweet dried cranberries and crunchy pumpkin seeds over the top. Finally, add a garnish of freshly chopped parsley or a handful of peppery arugula for that refreshing burst. To get great roasted veggies, spread them evenly on the baking sheet. This helps them cook evenly. If they are too close together, they will steam instead of roast. Flipping them halfway through roasting is key. This ensures they caramelize nicely on all sides. To boost the flavor of your quinoa, try adding herbs like thyme or basil. You can also use spices such as garlic powder or cumin. Rinsing the quinoa before cooking is vital. It removes bitter saponins and enhances its taste. For a beautiful presentation, use deep, wide plates. This allows the colors of the roasted veggies to shine. Drizzle a bit of olive oil on top for extra flavor. A sprinkle of fresh herbs right before serving adds a nice touch. Pro Tips Cut Evenly: Ensure that all vegetables are cut into similar sizes to promote even roasting, which will enhance flavor and texture. Flavor Boost: For an extra flavor boost, marinate the vegetables for 30 minutes in olive oil and spices before roasting. Quinoa Rinse: Rinsing the quinoa before cooking helps remove its natural coating, called saponin, which can impart a bitter taste. Mix and Match: Feel free to substitute seasonal vegetables based on availability or personal preference for a unique twist each time. {{image_4}} You can add protein to your Autumn Glow Roasted Veggie Quinoa Bowls. Chickpeas work great here. They add a nice crunch and a protein boost. Just toss one can of drained chickpeas with olive oil and spices. Roast them alongside your veggies for added texture. If you prefer meat, grilled chicken is a tasty option. Cut the chicken into bite-sized pieces. Cook it in a pan with olive oil and your favorite spices. Top your quinoa bowl with this juicy chicken. These bowls are easy to adapt for different diets. They are naturally vegan if you skip the chicken. Use vegetable broth for cooking quinoa, and you’ll keep it plant-based. For gluten-free eaters, quinoa is a perfect grain choice. Make sure all your spices are gluten-free too. If you like dairy, add some feta cheese for creaminess. Feel free to change up the vegetables based on what’s in season. In winter, use root veggies like carrots or parsnips. They roast beautifully and add a sweet flavor. Spring brings fresh asparagus and peas. You can swap out the Brussels sprouts for these bright green veggies. In summer, try adding corn or cherry tomatoes for a burst of flavor. Each season offers unique veggies that can make your bowl shine! To store your Autumn Glow Roasted Veggie Quinoa Bowls, first let them cool. Place the bowls in airtight containers. They will keep well in the fridge for about three to four days. Make sure you separate the quinoa from the veggies if you want to keep them fresh longer. When reheating, use the microwave for quick warming. Place the bowl in the microwave and cover it loosely with a damp paper towel. Heat in short bursts, about one minute at a time, until warmed through. If you prefer the oven, reheat at 350°F (175°C) for about 10-15 minutes. This helps keep the texture intact. You can freeze these bowls too! Allow them to cool completely, then pack them in freezer-safe bags or containers. Squeeze out as much air as possible before sealing. For best flavor and texture, consume within two months. To thaw, place in the fridge overnight or use the microwave on a low setting. Enjoy your Autumn Glow even when it's chilly outside! Yes, you can, but I do not recommend it. Rinsing quinoa helps remove a bitter coating called saponin. This coating can make your quinoa taste off. When you rinse, you wash away the saponin and improve the flavor of your dish. I always rinse my quinoa under cold water for a few minutes. This small step really makes a big difference in taste. Roasting times can vary. For the Autumn Glow Roasted Veggie Quinoa Bowls, I roast the veggies for about 25 to 30 minutes. Sweet potatoes and Brussels sprouts may take a bit longer. Always flip the veggies halfway through roasting. This helps them cook evenly and become nice and caramelized. If you do not have vegetable broth, you can use water. You can also try using chicken broth for a non-vegetarian option. Another choice is to add some herbs or spices to the water for extra flavor. This way, you can still enjoy rich taste in your quinoa. Absolutely! The Autumn Glow Roasted Veggie Quinoa Bowls are great for meal prep. The quinoa and roasted veggies store well in the fridge. You can easily make a batch for the week. Just keep the toppings, like cranberries and pumpkin seeds, separate until you serve. This keeps everything fresh and tasty! In this article, we covered how to make Autumn Glow Roasted Veggie Quinoa Bowls. We explored ingredients, cooking steps, and tips for perfecting the dish. These bowls are colorful, healthy, and tasty. You can also swap out veggies or add proteins. Whether for meal prep or a cozy dinner, this dish brings comfort. Enjoy the vibrant flavors while knowing it's good for you too. Get creative and make this recipe your own!

Autumn Glow Roasted Veggie Quinoa Bowls

A vibrant and nutritious bowl featuring roasted vegetables and fluffy quinoa, perfect for autumn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth or water
  • 1 medium sweet potato, peeled and cut into bite-sized cubes
  • 1 cup Brussels sprouts, trimmed and halved
  • 1 medium red bell pepper, diced into medium pieces
  • 1 medium zucchini, sliced into half-moons
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • to taste sea salt and freshly ground black pepper
  • 0.5 cup dried cranberries, plump and sweet
  • 0.25 cup pumpkin seeds, roasted for extra crunch
  • for garnish fresh parsley or arugula, finely chopped

Instructions
 

  • Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
  • In a large mixing bowl, combine the cubed sweet potato, halved Brussels sprouts, diced red bell pepper, and sliced zucchini. Drizzle with the olive oil and sprinkle with ground cinnamon, smoked paprika, sea salt, and freshly ground black pepper. Toss everything gently until all the veggies are well coated with the seasoning.
  • Spread the seasoned vegetable mixture evenly across a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are tender and caramelized, flipping the vegetables halfway through the roasting time for even cooking.
  • While the vegetables are roasting, prepare the quinoa. In a medium saucepan, bring the vegetable broth or water to a rolling boil. Stir in the rinsed quinoa, cover the pot, and lower the heat to simmer gently. Cook for 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Once done, remove from heat and let it sit covered for an additional 5 minutes for the perfect texture.
  • After the resting period, use a fork to fluff the quinoa and then season it with a touch of sea salt to enhance its flavor.
  • To create your vibrant bowls, start with a generous base of fluffy quinoa. Top it with a hearty portion of the roasted vegetables, allowing the colors and textures to shine.
  • Sprinkle the bowls with sweet dried cranberries and crunchy pumpkin seeds for texture and flavor contrast.
  • Finally, finish off each bowl with a garnish of freshly chopped parsley or a handful of peppery arugula for a refreshing touch.

Notes

Serve in deep, wide plates to highlight the colors. Drizzle with olive oil and sprinkle fresh herbs before serving.
Keyword autumn, healthy, quinoa, roasted vegetables