Ah, fall is in the air, and you know what that means? It’s time to cozy up with hearty autumn flavors! One of my favorite dishes to whip up during this time of year is the Autumn Harvest Grain Bowl. I just love how colorful it is, and it’s like a celebration of everything delicious about the season. Picture this: you have fluffy quinoa, sweet roasted butternut squash, and crunchy Brussels sprouts, all mingling together in one bowl. Honestly, it’s a feast for both the eyes and the stomach!
I first stumbled upon this recipe during a chilly October weekend when I was digging through my old cookbooks looking for something that felt like a warm hug. It quickly became a go-to in my kitchen. The combination of flavors just dances around on your palate, and the best part? You can customize it to your taste! So, if you’re ready to embrace autumn with open arms, let’s dive into this delightful dish!
What’s in Autumn Harvest Grain Bowl?
Let’s break down the ingredients that make this bowl a true masterpiece:
Quinoa: This fluffy grain is the base of our bowl, and talk about a superfood! It cooks up light and airy while being packed with protein and fiber. Plus, it cooks pretty quick, so it’s perfect for those busy weeknights!
Vegetable Broth or Water: I like to use vegetable broth for extra flavor, but water works just fine if that’s what you have on hand. Homemade broth takes this to a whole new level, though!
Butternut Squash: Oh, the joy of this glorious orange veggie! Diced and roasted, it adds a natural sweetness and creaminess that’s irresistible. Just a little hint of fall nostalgia in every bite.
Brussels Sprouts: These tiny cabbages bring a delightful crunch and earthiness to the dish. Roasting them brings out their nuttiness, which is a total win!
Dried Cranberries: A pop of tartness is just what we need! These little jewels add a beautiful contrast to the savory elements and a lovely splash of color.
Pumpkin Seeds (Pepitas): For a little crunch and nutrition, we toss in some pepitas. They’re packed with healthy fats and add a delightful nutty flavor.
Olive Oil: Our go-to for roasting the veggies and adding that nice, rich mouthfeel.
Ground Cinnamon: Because what’s fall without a little cinnamon? It ties everything together with that warm, cozy aroma.
Salt and Pepper: Essential for bringing out all those lovely flavors.
Fresh Parsley or Thyme: A little garnish goes a long way! It adds a pop of color and an herby freshness to your bowl.
Is Autumn Harvest Grain Bowl Good for You?
Absolutely! This grain bowl is not only delicious but also packed with nutrients.
Quinoa is a complete protein, which is fantastic for plant-based eaters. It also offers essential vitamins and minerals, making it a great addition to any meal.
Butternut squash is rich in vitamins A and C and is loaded with antioxidants. You’ll feel good knowing you’re fueling your body with such healthy goodness!
Brussels sprouts are full of fiber, helping with digestion and giving your immune system a boost.
Dried cranberries add a sweet twist and can also be a source of antioxidants, but just keep an eye on the sugar content if that’s a concern for you.
And let’s not forget about pumpkin seeds, which are rich in magnesium and zinc, crucial for a healthy immune system.
So dig in without guilt—your body will thank you!
What You’ll Need
– 1 cup quinoa
– 2 cups vegetable broth or water
– 1 cup butternut squash, diced
– 1 cup Brussels sprouts, halved
– 1/2 cup dried cranberries
– 1/4 cup pumpkin seeds (pepitas)
– 2 tbsp olive oil
– 1 tsp ground cinnamon
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
This recipe serves about 4 hearty portions—perfect for family dinners or meal prep!
How to Make Autumn Harvest Grain Bowl?
1. Preheat your oven to 400°F (200°C). We want it nice and toasty for roasting those veggies!
2. In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring it to a boil, then reduce it to a simmer. Cover and let it cook for about 15 minutes or until the quinoa is fluffy and all the liquid has absorbed. Remove from heat and set aside.
3. While the quinoa is cooking, let’s prepare those beautiful veggies! Toss the diced butternut squash and halved Brussels sprouts in the olive oil, ground cinnamon, salt, and pepper. Spread them out in a single layer on a baking sheet, making sure they have room to roast nicely.
4. Roast those beauties in the preheated oven for about 25-30 minutes, or until they’re tender and lightly browned, stirring halfway through to get an even roast.
5. Once the vegetables are roasted, mix them with the cooked quinoa in a large bowl. Add the dried cranberries and pumpkin seeds, and gently toss everything together.
6. Adjust seasoning to taste and serve warm. Don’t forget to garnish with some fresh parsley or thyme if you’re feeling fancy!
Serving Suggestions and Twists!
Here’s where you can get creative! Feel free to add in other seasonal veggies like roasted carrots or sweet potatoes if they call your name. If you want to make it a bit heartier, consider topping it with some grilled chicken or chickpeas for protein.
And hey, if you’re making this for a cozy gathering, it makes for a stunning centerpiece. Just imagine presenting an array of colorful bowls with a little buffet spread—how fun is that?
So, my friend, if you’re gearing up to bring some autumn magic into your kitchen, give this Autumn Harvest Grain Bowl a whirl. I can’t wait to hear how it turns out for you! Don’t forget to share your experience, and maybe even snap a photo if you’re feeling inspired. Happy cooking!
