Go Back

Harvest Bowl

A hearty and colorful autumn-inspired bowl combining roasted butternut squash, Brussels sprouts, quinoa, chickpeas, dried cranberries, and optional feta, finished with pumpkin seeds and balsamic glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 medium butternut squash peeled and diced
  • 1 cup Brussels sprouts halved
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup cooked chickpeas
  • ½ cup dried cranberries
  • ¼ cup feta cheese crumbled (optional)
  • ¼ cup pumpkin seeds
  • 2 tablespoons balsamic glaze

Equipment

  • Baking sheet
  • Large pot
  • Mixing bowl
  • Knife and cutting board
  • Serving bowls

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced butternut squash and halved Brussels sprouts with olive oil, smoked paprika, salt, and pepper on a baking sheet.
  3. Spread the vegetables in a single layer and roast for 25 minutes, stirring halfway through, until tender and golden.
  4. Meanwhile, bring the vegetable broth to a boil in a large pot, add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed.
  5. Transfer the cooked quinoa to a mixing bowl and fold in the roasted vegetables, chickpeas, and dried cranberries.
  6. Top the mixture with crumbled feta cheese and pumpkin seeds.
  7. Drizzle the balsamic glaze over the bowl.
  8. Divide into serving bowls and serve warm or at room temperature.

Notes

Roast the vegetables until they're caramelized to enhance their natural sweetness.