One-Pan Fall Harvest Veggie Bowl

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Introduction

As the leaves start to turn and the air becomes crisp, there’s no better time to embrace the bounties of autumn. This One-Pan Fall Harvest Veggie Bowl is a celebration of the season, bringing together the vibrant colors and comforting flavors of fall’s finest produce. Packed with roasted root vegetables, hearty greens, and topped off with a drizzle of tangy dressing, this dish is not only visually stunning but also incredibly nourishing.

Perfect for busy weeknights or a cozy weekend gathering, the beauty of this recipe lies in its simplicity. With minimal cleanup—thanks to just one pan—you can savor the rich, earthy flavors without spending hours in the kitchen. Plus, it’s highly customizable! Feel free to add your favorite grains, proteins, or nuts to make it your own. So roll up your sleeves, preheat that oven, and let’s dive into this deliciously wholesome fall creation that will warm your heart and satiate your appetite!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 medium butternut squash, peeled and diced into 1-inch cubes
• 1 cup Brussels sprouts, halved
• 1 red onion, diced
• 1 cup carrots, sliced
• 2 cups kale, chopped (stems removed)
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp ground cinnamon
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup dried cranberries
• ¼ cup pumpkin seeds

Instructions

1. 1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. 1. In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the broth is absorbed. Once done, fluff the quinoa with a fork and set it aside.
3. 1. While the quinoa is cooking, place the diced butternut squash, Brussels sprouts, red onion, and carrots onto the prepared baking sheet. Drizzle with olive oil and sprinkle with thyme, cinnamon, salt, and pepper. Toss everything well to coat.
4. 1. Roast the veggies in the preheated oven for about 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
5. 1. In the last 5 minutes of roasting, add the chopped kale and minced garlic to the baking sheet, mixing them in with the other vegetables. Roast until the kale is wilted.
6. 1. Once the veggies are done roasting, combine the roasted mixture with the cooked quinoa in a large bowl. Add the dried cranberries and pumpkin seeds, and toss everything gently to mix.
7. 1. Serve the harvest veggie bowl warm, perhaps with an extra sprinkle of seeds on top, for a delightful autumn feast!
8. Prep Time: 15 min | Total Time: 45 min | Servings: 4

Key Ingredients

• Root Vegetables: 2 cups diced butternut squash and/or sweet potatoes
• Brussels Sprouts: 2 cups halved Brussels sprouts
• Red Onion: 1 medium red onion, sliced
• Kale or Spinach: 2 cups chopped kale or baby spinach
• Garlic: 4 cloves garlic, minced
• Olive Oil: 3 tablespoons extra-virgin olive oil
• Maple Syrup: 1 tablespoon pure maple syrup (optional, for a touch of sweetness)
• Fresh Herbs: 1 tablespoon fresh thyme and/or rosemary, chopped
• Salt and Pepper: To taste
• Cooked Grain: 2 cups cooked quinoa, farro, or brown rice
• Nuts or Seeds (optional): ½ cup toasted walnuts, pecans, or pumpkin seeds for added crunch
• Feta or Goat Cheese (optional): Crumbled for a creamy finish (optional for a vegan version)

Feel free to adjust the quantities and ingredients based on your personal preferences and seasonal availability!

Baking Process

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 cup Brussels sprouts, halved
• 1 medium red onion, cut into wedges
• 1 cup carrots, peeled and sliced
• 1 teaspoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup cooked quinoa or brown rice (optional for serving)
• ¼ cup feta cheese (optional)
• Fresh parsley for garnish (optional)

Directions:

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature will help caramelize the veggies and bring out their natural sweetness.

2. Prepare the Vegetables: In a large bowl, combine the cubed butternut squash, halved Brussels sprouts, red onion wedges, and sliced carrots. These vegetables are not only seasonal but also provide a vibrant array of colors for your dish.

3. Season the Veggies: Drizzle the olive oil over the vegetable mixture, then sprinkle garlic powder, dried thyme, salt, and pepper. Toss everything together until all the veggies are evenly coated with oil and seasonings.

4. Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet. It’s important to leave space between the pieces for even roasting. If necessary, use two baking sheets to avoid overcrowding.

5. Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes. Halfway through the cooking time (around the 15-minute mark), give them a good stir to ensure even roasting. Look for the veggies to be tender and slightly caramelized on the edges.

6. Check for Doneness: After 30 minutes, check if the vegetables are fork-tender and beautifully golden. If they need a bit more time, feel free to leave them in the oven for an additional 5-10 minutes.

7. Assemble the Bowl: Once roasted, remove the veggies from the oven and let them cool slightly. If you’re using quinoa or brown rice, layer it as the base in your serving bowls. Top it generously with the roasted vegetables.

8. Garnish and Serve: Crumble feta cheese over the top if desired, then sprinkle with fresh parsley for a pop of color and additional flavor. Serve warm and enjoy your wholesome Fall Harvest Veggie Bowl!

Tips:

• For an added pop of flavor, consider drizzling balsamic glaze over the finished bowl.
• This dish is highly customizable; feel free to add or substitute any seasonal vegetables you have on hand.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days, making for an easy and delicious lunch option!

Now you’re all set for a cozy and nutritious meal! Enjoy your cooking!

Serving Suggestions

1. Protein Pairing: Enhance your One-Pan Fall Harvest Veggie Bowl by adding a protein source. Grilled chicken, roasted chickpeas, or sautéed shrimp can create a heartier meal. For a vegetarian option, try adding baked tofu or a sprinkle of feta cheese.

2. Grain Base: Serve the veggie bowl over a bed of grains for added texture and nutrition. Quinoa, farro, or brown rice work beautifully and will soak up the delicious flavors from the veggies.

3. Nutty Crunch: Add a sprinkle of toasted pumpkin seeds, walnuts, or pecans on top for a delightful crunch that complements the roasted veggies.

4. Fresh Greens: Mix in fresh leafy greens such as arugula or spinach for a vibrant pop of color and added nutrients. Toss the greens with a light vinaigrette for an extra layer of flavor.

5. Drizzle Delight: Elevate the dish with a drizzle of your favorite dressing or sauce. A balsamic reduction, tahini sauce, or a zesty lemon vinaigrette can brighten the flavors of the bowl.

6. Herb Garnish: Top your veggie bowl with freshly chopped herbs like parsley, cilantro, or chives. This will give a fresh finish and enhance the overall flavor.

7. Spicy Kick: For those who enjoy a bit of heat, consider adding sliced jalapeños or a sprinkle of red pepper flakes to spice things up!

8. Comforting Base: If you wish to enjoy the bowl as a comforting dish, serve it alongside a warm crusty bread or a light soup for a complete and satisfying meal.

Feel free to mix and match these serving suggestions based on your tastes and preferences for a personalized fall harvest experience!

Conclusion

This One-Pan Fall Harvest Veggie Bowl is not just a feast for the eyes but also a celebration of the comforting flavors of autumn. With its vibrant array of seasonal vegetables, hearty grains, and aromatic herbs, this dish captures the essence of fall in every bite. The beauty of this recipe lies in its simplicity and versatility—you can easily customize it with your favorite seasonal produce or proteins to suit your palate.

Whether enjoyed as a wholesome vegetarian meal or as a side dish for your holiday gatherings, this veggie bowl is sure to impress with its rich colors and delicious flavors. So gather your ingredients, pop everything onto a single pan, and let the oven do the work while you savor the warm, inviting aromas that fill your kitchen. Embrace the bounty of fall and nourish your body and soul with this delightful one-pan dish! Happy cooking!

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