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- 1 cup quinoa - 1 medium sweet potato - 1 cup Brussels sprouts - 1 cup kale - 1/2 cup dried cranberries - 1/4 cup pecans Quinoa is your base. It cooks fluffy and fills you up. Sweet potatoes add creaminess and sweetness. Brussels sprouts bring a crunchy bite, while kale adds color and nutrients. Dried cranberries add a sweet pop, and pecans give a nice crunch. - 1 tablespoon extra virgin olive oil - 1 tablespoon pure maple syrup - 1 teaspoon ground cinnamon - Salt and freshly ground black pepper Extra virgin olive oil adds richness. Maple syrup enhances sweetness without being too much. Ground cinnamon gives warmth and depth. Salt and pepper balance all the flavors perfectly. - Crumbled feta cheese - Additional seasonings Feta cheese can add creaminess and tang. You can also use other seasonings to make it your own. Try chili flakes for heat or herbs for freshness. {{ingredient_image_2}} To start, rinse your quinoa. This step removes any bitter coating. Use a fine mesh strainer and run it under cold water for about a minute. Next, cook the quinoa. In a medium saucepan, mix the rinsed quinoa with two cups of vegetable broth or water. Bring this mixture to a boil over medium-high heat. Once it boils, reduce the heat to low. Cover the pot with a lid and let it simmer for about 15 minutes. Your quinoa is ready when it absorbs all the liquid and becomes fluffy. Now, it’s time to prep the sweet potato and Brussels sprouts. Peel the sweet potato and cut it into bite-sized cubes. Trim and halve the Brussels sprouts. In a large bowl, combine the sweet potato and Brussels sprouts. Drizzle one tablespoon of extra virgin olive oil and one tablespoon of pure maple syrup over them. Add one teaspoon of ground cinnamon, along with salt and pepper to taste. Toss everything well so that all the pieces are coated evenly. Preheat your oven to 425°F (220°C). Spread the vegetable mixture on a lined baking sheet. Roast them for 25 to 30 minutes. Flip the veggies halfway through to ensure even cooking. About five minutes before they're done, add one cup of chopped kale to the baking sheet. This will let the kale wilt nicely. When your quinoa is cooked, fluff it with a fork. This separates the grains and makes it light. Divide the quinoa into serving bowls. Top each bowl with the roasted sweet potatoes, Brussels sprouts, and kale. For a touch of sweetness, sprinkle half a cup of dried cranberries on top. Add a quarter cup of roughly chopped pecans for crunch. If you like, finish each bowl with a sprinkle of crumbled feta cheese. This adds a creamy, tangy flavor that enhances the dish beautifully. Enjoy your warm winter harvest bowl! To ensure your quinoa is fluffy, rinse it well before cooking. This step removes bitter saponins. Use a fine mesh strainer for best results. When you cook quinoa, the ratio is key: one part quinoa to two parts liquid. Bring it to a boil, then cover and simmer on low. This method traps steam, making grains fluffy. For perfect vegetable roasting, choose uniform sizes for even cooking. Toss sweet potatoes and Brussels sprouts in olive oil, maple syrup, and cinnamon. This adds flavor and helps them caramelize. Spread them out on a baking sheet. Crowding will steam them instead of roasting. Flip halfway through for even browning. For a beautiful presentation, use deep bowls. Layer the quinoa first, then add the roasted veggies. Top with cranberries and pecans for color and crunch. A drizzle of olive oil or balsamic reduction can elevate the dish. Consider adding proteins like grilled chicken or tofu for a heartier meal. Dressings, like a lemon vinaigrette, can also bring brightness. To store leftovers, let the bowl cool first. Then transfer it to an airtight container. This helps keep it fresh. The winter harvest bowl will last about three days in the fridge. When reheating, use the microwave or a stovetop. Add a splash of water to prevent dryness. Heat until warm, stirring occasionally. Enjoy your meal prep by making extra quinoa and veggies to use throughout the week. This way, you can create quick, healthy meals on busy days. Pro Tips Rinse Your Quinoa: Always rinse quinoa thoroughly before cooking to remove its natural coating, called saponin, which can make it taste bitter. Roast at High Heat: Roasting vegetables at a high temperature helps to caramelize their natural sugars, enhancing their flavor and texture. Mix and Match Greens: Feel free to substitute kale with other greens like spinach or Swiss chard for a different flavor profile and nutrient boost. Add Texture: For added crunch, consider topping your bowl with seeds like pumpkin or sunflower seeds in addition to the pecans. {{image_4}} You can change the grains in your bowl. Try farro or brown rice instead of quinoa. Both grains add a nice texture. You can also swap vegetables based on what you have. Carrots, butternut squash, or parsnips work well. Use what’s fresh and in season. To make this recipe vegan, skip the feta cheese. You can still enjoy great flavor. For gluten-free needs, quinoa is already a safe choice. Add toppings like avocado or sunflower seeds for extra taste. These swaps keep the dish exciting and satisfying. Want to spice things up? Add cumin or smoked paprika for a warm kick. Fresh herbs like parsley or thyme can brighten the dish. You can also mix in different nuts or seeds. Try walnuts, almonds, or pumpkin seeds for crunch. Each variation adds a new layer of flavor to your bowl. Each serving of this warm winter harvest bowl has about: - Calories: 450 - Fat: 20 grams - Protein: 12 grams - Carbohydrates: 60 grams This bowl packs a punch of nutrients. The quinoa gives you protein and fiber. The sweet potato adds vitamins and healthy carbs. The pecans offer healthy fats. The ingredients in this bowl provide many health benefits. Quinoa is a complete protein, which means it has all the essential amino acids. It helps build strong muscles. Sweet potatoes are high in vitamin A, good for your eyes and skin. Brussels sprouts are rich in fiber and antioxidants, which help fight off illness. Kale boosts your immune system with vitamin C. Eating this bowl in winter can help keep you healthy. The warm, hearty ingredients help you feel full and satisfied. They also give you energy during the cold months. This recipe is mostly allergen-friendly. It is gluten-free, as quinoa is a great substitute for grains. However, if you have nut allergies, skip the pecans. If dairy is a concern, leave out the feta cheese. You can adapt this bowl to fit your needs. If you need a vegan option, just skip the cheese. This bowl is easy to customize based on what you like or what you have at home. What can I substitute for quinoa? You can use farro, brown rice, or even barley. Each grain has a unique taste and texture. Pick one that you enjoy to keep the dish flavorful. How long will the winter harvest bowl keep in the fridge? The winter harvest bowl lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh and tasty. Can I roast the vegetables in advance? Yes, you can roast the vegetables ahead of time. Just store them in the fridge until you are ready to eat. Reheat them in the oven or a microwave. How do I reheat the winter harvest bowl? To reheat, place the bowl in the microwave for 1-2 minutes. Stir it halfway for even warming. You can also heat it in a pan over low heat. Is it necessary to use vegetable broth? Using vegetable broth gives the quinoa a rich flavor. However, you can use water if you prefer a lighter taste. Can I use frozen vegetables for this recipe? Yes, you can use frozen vegetables. Just make sure to thaw and drain them before roasting for best results. They will still taste great! This blog post covered how to make a healthy winter harvest bowl. We explored ingredients like quinoa, vegetables, and tasty toppings. You learned step-by-step instructions from preparing quinoa to roasting veggies. I shared tips for serving and storing, plus some fun variations to try. Keep the nutrition benefits in mind as you enjoy this bowl. Embrace creativity in your cooking. This dish nourishes both your body and your taste buds, making it a great choice for winter meals.

Warm Winter Harvest Bowl

A hearty and nutritious bowl featuring quinoa, roasted sweet potatoes, Brussels sprouts, and kale, topped with cranberries and pecans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 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 cup kale, stems removed and chopped
  • 1/2 cup dried cranberries
  • 1/4 cup pecans, roughly chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon ground cinnamon
  • to taste salt and freshly ground black pepper
  • optional crumbled feta cheese for topping

Instructions
 

  • Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
  • In a medium saucepan, combine the rinsed quinoa and your choice of vegetable broth or water. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and allow it to simmer for approximately 15 minutes, or until the quinoa has absorbed all the liquid and is fluffy.
  • While the quinoa is cooking, prepare the vegetables. In a large mixing bowl, add the cubed sweet potato and halved Brussels sprouts. Drizzle with olive oil, maple syrup, ground cinnamon, and season with salt and pepper. Toss well to ensure all the vegetables are evenly coated with the mixture.
  • Line a baking sheet with parchment paper and spread the sweet potato and Brussels sprouts mixture evenly across the surface. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and beautifully caramelized, flipping them halfway through for even roasting.
  • When there are about 5 minutes left on the roasting time, add the chopped kale to the baking sheet. This will allow the kale to wilt slightly without losing its vibrant color.
  • Once everything is cooked to perfection, fluff the quinoa with a fork to separate the grains. Divide the quinoa evenly among serving bowls.
  • Generously top each bowl with the roasted vegetables, followed by a sprinkle of dried cranberries and chopped pecans for added texture and flavor.
  • If desired, finish each bowl with a sprinkle of crumbled feta cheese to enhance the dish with a creamy, tangy note.

Notes

For an elegant presentation, serve in deep, rustic bowls and consider drizzling with extra olive oil or balsamic reduction.
Keyword healthy, quinoa, vegetarian, winter