Go Back
In a world where health-conscious choices are continually on the rise, the Harvest Bowl Delight emerges as a beacon of nutrition and flavor. This wholesome recipe is not just a meal; it’s an experience that encapsulates the essence of seasonal eating. With its vibrant colors and bountiful ingredients, the Harvest Bowl Delight not only satisfies your culinary cravings but also nourishes your body with an array of vitamins, minerals, and antioxidants.

Seasonal Favorites in a Bowl

Discover the vibrant and nutritious Harvest Bowl Delight, a seasonal recipe that transforms fresh ingredients into a delicious, wholesome meal. Perfect for any diet, this bowl combines quinoa, sweet potatoes, Brussels sprouts, kale, and topped with dried cranberries and walnuts for a delightful crunch. Packed with protein, fiber, and essential vitamins, it's a feast for your taste buds and your health. Try it out and customize it to your liking! #HealthyEating #HarvestBowl #PlantBased #SeasonalEating #Nutrition #VeggieRecipes #WholesomeMeals
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium sweet potato, peeled and diced

1 cup Brussels sprouts, halved

1 cup kale, chopped

1/2 cup dried cranberries

1/4 cup walnuts, chopped

1/2 teaspoon cinnamon

1/2 teaspoon smoked paprika

3 tablespoons olive oil

Salt and pepper to taste

1 avocado, sliced

1 tablespoon balsamic glaze for drizzling

Instructions
 

Preheat your oven to 425°F (220°C).

    In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.

      While the quinoa is cooking, spread the diced sweet potato and halved Brussels sprouts on a baking sheet. Toss with 2 tablespoons of olive oil, cinnamon, smoked paprika, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender and caramelized, stirring halfway through.

        In a large bowl, combine the cooked quinoa, roasted sweet potatoes, Brussels sprouts, chopped kale, dried cranberries, and walnuts. Drizzle with the remaining olive oil and toss gently to combine.

          Serve the mixture in individual bowls, topped with sliced avocado and a drizzle of balsamic glaze for an extra touch of flavor.

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