Autumn Harvest Bowl
Dive into fall with this Autumn Harvest Bowl! Roasted veggies, grains, and a honey balsamic vinaigrette make it a cozy, easy, and delicious meal for any day.
Get ready to dive into all the cozy fall vibes with this Autumn Harvest Bowl! Packed with roasted seasonal veggies, hearty grains, and topped off with a sweet and tangy honey balsamic vinaigrette, this bowl is basically autumn in a bite. It’s easy to throw together, super satisfying, and full of feel-good ingredients that’ll make you actually excited for cooler weather. Perfect for a quick lunch or dinner when you want something wholesome, nutritious, but still totally delicious. Let’s get into it!
Autumn Harvest Bowl
What’s in the Autumn Harvest Bowl?
- Butternut Squash: A sweet and creamy base that adds a touch of warmth to every bite.
- Brussels Sprouts: Roasted until crispy, they bring a delightful crunch.
- Red Bell Pepper: Sweet and vibrant, adding a pop of color.
- Carrots: A natural sweetness that pairs perfectly with the savory elements.
- Olive Oil: A heart-healthy fat for roasting and drizzling.
- Thyme and Rosemary: Aromatic herbs that enhance the flavor profile.
- Toasted Nuts: For that satisfying crunch and healthy fats.
- Feta Cheese: Creamy and tangy, it elevates the whole bowl.
- Quinoa: A protein-packed grain that’s gluten-free and super versatile.
- Spinach: Fresh greens that add a nutrient boost.
- Dried Cranberries: For a chewy texture and bursts of sweetness.
- Topped with a sweet and tangy Honey Balsamic Vinaigrette Dressing: The perfect finishing touch!
Step-by-Step Process for Making Autumn Harvest Bowl
- Roast Vegetables: Cut all your vegetables into small cubes, toss them with some herbs and olive oil, and roast them in the oven. Turn them halfway through for even caramelization and that golden-brown goodness.
- Make Quinoa: Rinse the quinoa thoroughly under cold water to remove its natural bitter coating. Use one part quinoa to two parts water or broth for added flavor. Bring the liquid to a boil, then add the quinoa. Reduce the heat to low, cover, and simmer for about 15-20 minutes until the liquid is fully absorbed. Once it’s done cooking, remove the pan from heat and let it rest for a few minutes before fluffing the quinoa with a fork.
- Make Dressing: The dressing is a delicious combination of maple syrup, olive oil, Dijon mustard, and balsamic vinegar. Whisk it all together until well combined for a zesty kick.
- Assemble the Bowl: In each bowl, start with a base of mixed greens or baby spinach. Add a portion of the cooked quinoa (or your chosen grain). Top with the roasted vegetables. Sprinkle with crumbled feta cheese, toasted nuts, and dried cranberries (or pomegranate seeds). Drizzle the prepared dressing over the top of each bowl for that perfect finishing touch.
Recipe Substitutions
- Butternut Squash: Substitute sweet potatoes, acorn squash, or pumpkin for a similar sweetness and texture.
- Brussels Sprouts: Try using broccoli, kale, or cabbage for a slightly different texture.
- Red Bell Pepper: Yellow or orange bell peppers work well, or you could use roasted tomatoes for a different flavor.
- Carrots: Parsnips or sweet potatoes can be used for a similar sweetness, or beets for a more earthy flavor.
- Olive Oil: Any neutral oil like avocado oil, grapeseed oil, or even coconut oil (for a sweeter taste) can work as a replacement.
- Thyme: Swap with oregano, basil, or marjoram for a similar herby flavor.
- Rosemary: Replace it with sage or tarragon, though these have slightly different flavor profiles.
- Toasted Nuts: Walnuts, pecans, or almonds can be swapped with seeds like sunflower or pumpkin seeds if you prefer a nut-free version.
- Feta Cheese: Goat cheese, ricotta salata, or even crumbled blue cheese for a stronger flavor can be used.
🌟 Love this recipe? Spread the love by leaving a star review or dropping a comment below! I’d really love to hear what you think. If this recipe hit the spot for you, you’d be helping me out big time by sharing it on Pinterest or Facebook! 💬✨
Some of the links on this site are affiliate links, meaning I may earn a commission if you make a purchase through them (It won’t cost you extra, promise). This helps support my work and allows me to continue creating content—thank you for your support! Rest assured, I only recommend products I personally use and love.
Autumn Harvest Bowl
Dive into fall with this Autumn Harvest Bowl! Roasted veggies, grains, and a honey balsamic vinaigrette make it a cozy, easy, and delicious meal for any day.
Ingredients
- 1 Small Cubed Butternut Squash (peeled, seeded)
- 1 cup Halved Brussels Sprouts
- 1 Sliced Red Bell Pepper
- 1 cup Choped Carrots
- 2 tbsp extra-virgin olive oil
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- ½ tsp Salt
- ½ tsp Pepper
- 1 cup Cooked Quinoa (or brown rice or farro)
- 2 cups Baby Spinach (or mixed greens)
- ¼ cup Crumbled Feta Cheese (or goat cheese)
- ¼ cup Toasted Nuts (such as pecans, walnuts, or almonds)
- ¼ cup Dried Cranberries ( or pomegranate seeds)
Dressing:
- ¼ cup extra-virgin olive oil
- 2 tbsp Balsamic Vinegar
- 1 tbsp pure maple syrup (or honey)
- 1 tsp Dijon Mustard
- 1 clove Minced Garlic
- ½ tsp Salt
- ¼ tsp Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the 1 Small Cubed Butternut Squash (cubed), 1 cup Halved Brussels Sprouts (halved), 1 Sliced Red Bell Pepper (chopped), and 1 cup Choped Carrots (chopped) with 2 tbsp extra-virgin olive oil, 1 tsp Dried Thyme, 1 tsp Dried Rosemary, ½ tsp Salt, and ½ tsp Pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- If you haven’t already, cook the quinoa according to package instructions. For extra flavor, you can cook it in vegetable or chicken broth instead of water.
- In a small bowl or jar, whisk together the ¼ cup extra-virgin olive oil, 2 tbsp Balsamic Vinegar, 1 tbsp pure maple syrup, 1 tsp Dijon Mustard, 1 clove Minced Garlic (minced), ½ tsp Salt, and ¼ tsp Pepper until well combined.
- In each bowl, start with a base of mixed greens or baby spinach. Add a portion of the cooked quinoa (or your chosen grain). Top with roasted vegetables. Sprinkle with Crumbled Feta Cheese, toasted nuts, and dried cranberries (or pomegranate seeds). Drizzle the prepared dressing over the top of each bowl.
- Toss gently or serve as is.
Nutrition
Calories: 315kcal
Tried this recipe?Tag @god_given_ingredients on Instagram so we can admire your chef’s kiss!