Celebrate the flavors of fall with this hearty and nourishing Harvest Roasted Vegetable Bowl. Packed with seasonal produce like sweet potatoes, Brussels sprouts, and kale, this dish is both nutritious and satisfying. Drizzled with a tangy maple Dijon dressing, it’s the perfect balance of sweet, savory, and earthy flavors. Ideal for meal prep, a comforting dinner, or a vibrant holiday side, this bowl will quickly become a seasonal favorite.
Servings and Macros
- Servings: 4
- Macros per serving:
- Calories: 350
- Protein: 8g
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 9g
- Sugars: 12g
Ingredients and Health Benefits
Health Benefits
- Sweet Potatoes: High in vitamin A and fiber, they provide natural sweetness and support vision and digestion.
- Brussels Sprouts: Packed with vitamin C and antioxidants, they promote immune health and reduce inflammation.
- Kale: A nutrient-dense leafy green rich in vitamins K and C, supporting bone health and immunity.
- Quinoa: A complete protein and gluten-free grain that provides energy and essential amino acids.
- Maple Syrup: A natural sweetener with trace minerals like manganese and zinc.
Ingredients
For the Bowl:
- 1 large sweet potato, diced
- 2 cups Brussels sprouts, halved
- 1 red onion, sliced
- 2 cups kale, chopped (stems removed)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1/4 cup toasted pecans or walnuts (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Recipe Instructions
- Roast the Vegetables:
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, toss the sweet potato, Brussels sprouts, and red onion with olive oil, smoked paprika, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway, until tender and caramelized.
- During the last 5 minutes of roasting, add the kale to the baking sheet to soften and crisp slightly.
- Cook the Quinoa:
- While the vegetables are roasting, prepare the quinoa according to package instructions.
- Fluff with a fork and set aside.
- Prepare the Dressing:
- In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
- Taste and adjust seasoning as needed.
- Assemble the Bowl:
- Divide the cooked quinoa among four bowls.
- Top with the roasted vegetables and sprinkle with toasted pecans or walnuts if using.
- Drizzle the maple Dijon dressing over each bowl.
- Serve:
- Serve warm and enjoy the comforting flavors of fall.
Pairing Recommendations
Enhance this Harvest Roasted Vegetable Bowl with these drink pairings:
- Wine: A dry Riesling or a light Pinot Noir pairs beautifully with the earthy and sweet flavors.
- Beer: A pumpkin ale or a nutty brown ale complements the warm, roasted elements.
- Non-Alcoholic: Sparkling water with a splash of cranberry juice and a sprig of rosemary for a festive touch.
- Cocktail Alternative: A virgin maple cider spritz made with sparkling water, apple cider, and a hint of cinnamon.
This Harvest Roasted Vegetable Bowl is a celebration of seasonal produce and wholesome flavors. Easy to customize and perfect for any occasion, it’s a dish you’ll return to all season long. Enjoy!
