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One-Pan Fall Harvest Veggie Bowl

Welcome the flavors of autumn with this delicious One-Pan Fall Harvest Veggie Bowl! Featuring roasted root vegetables, hearty greens, and a touch of tangy dressing, this recipe is both nourishing and visually stunning. Perfect for busy nights, it requires minimal cleanup and is highly customizable. Combine vibrant veggies, grains, and your favorite nuts for a wholesome meal that celebrates the season. Embrace the warmth of fall with this easy-to-make and satisfying dish!
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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
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    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.

      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.

        Roast the veggies in the preheated oven for about 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

          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.

            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.

              Serve the harvest veggie bowl warm, perhaps with an extra sprinkle of seeds on top, for a delightful autumn feast!

                Prep Time: 15 min | Total Time: 45 min | Servings: 4