Classic Autumn Harvest Bowl
A warm and flavorful dish featuring roasted seasonal vegetables and quinoa, perfect for embracing the flavors of autumn.
Equipment
- 1 Oven
- 1 Baking sheet
- 1 Large bowl
- 1 Pot For cooking quinoa
Ingredients
Main
- 200 g Brussels sprouts halved
- 200 g sweet potatoes diced
- 1 can chickpeas drained and rinsed
- 150 g quinoa
- 1 bunch kale de-stemmed and chopped
- 2 tbsp olive oil divided
- salt to taste
- pepper to taste
- favorite herbs or spices for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the Brussels sprouts, sweet potatoes, and chickpeas with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.
- Roast the vegetables for about 25-30 minutes until they are crispy and golden.
- While the vegetables roast, cook the quinoa according to package instructions.
- In a large bowl, massage the kale with the remaining 1 tablespoon of olive oil and a pinch of salt until it softens.
- Layer the cooked quinoa, roasted vegetables, and massaged kale in serving bowls. Sprinkle with herbs or a dash of spice to taste.