Winter Harvest Dinner Bowl

Cozy up with a Bowl of Warmth

Ever dug into a bowl that feels like a warm hug on a chilly night? Picture this: a Winter Harvest Dinner Bowl filled with roasted veggies, creamy quinoa, and drizzled with balsamic magic. It’s quick to whip up, and your kitchen will smell heavenly, drawing everyone in like a moth to a flame. Who knew getting your seasonal fix could be this cozy? 🍂

Why Make This Recipe

Why will you absolutely love this recipe? Let’s break it down:

• Easy Cleanup: Who wants a mountain of dishes? Just one bowl, a baking sheet, and you’re golden.
• Affordable and Healthy: With budget-friendly ingredients, you’ll save your wallet and your waistline. Win-win!
• Family-Friendly: Kids AND adults can’t resist those sweet potato and Brussels sprout combos. It’s a veggie victory!

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup sweet potatoes, diced
• 1 cup Brussels sprouts, halved
• 1 cup kale, chopped
• 1 cup carrots, diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• 1 tablespoon balsamic vinegar

Directions

Let’s get cookin’! Just follow these simple steps:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the sweet potatoes, Brussels sprouts, and carrots with olive oil, salt, pepper, garlic powder, and thyme.
3. Spread the veggies on a baking sheet and roast for 20-25 minutes until tender.
4. Meanwhile, rinse the quinoa under cold water and cook it in vegetable broth according to package instructions.
5. In a large bowl, combine the cooked quinoa, roasted veggies, and chopped kale.
6. Drizzle with balsamic vinegar and toss to combine.
7. Serve warm and enjoy your cozy winter dish!

How to Make Winter Harvest Dinner Bowl (Overview)

Ready for a quick round-up? First, you’ll roast the colorful veggies until they caramelize just right. Meanwhile, cook your quinoa in all that savory vegetable broth—hello flavor! Once everything’s tender and warm, mix it up with kale and that tangy balsamic dressing. Pro tip: Don’t skip on those roasted garlic vibes; it’s like a party for your taste buds! 🎉

How to Serve Winter Harvest Dinner Bowl

Get ready to impress! Serve this bowl up in a deep dish showcasing the vivid colors of orange sweet potatoes, vibrant green kale, and golden quinoa. The crunch of the Brussels sprouts and carrots adds texture, creating a delightful contrast to the creaminess of the quinoa. And that aroma? Pure bliss!

How to Store Winter Harvest Dinner Bowl

This dish keeps well in the fridge for about 3-4 days. For longer preservation, pop it in the freezer, where it’ll last up to 3 months. When you’re ready to enjoy it again, just reheat in the microwave or on the stove—easy peasy!

Tips to Make Winter Harvest Dinner Bowl

Here are some insider tricks for your next bowl:

• Timing is Everything: Preheat that oven first to ensure your veggies roast perfectly.
• Ingredient Swaps: Don’t have kale? Spinach works great. And butternut squash could easily replace sweet potatoes if you’re feeling adventurous!
• Texture Matters: Sautéing the kale briefly before mixing it in gives it a lovely softness without losing that gorgeous green color.

Variation

Feel like switching it up? Try adding chickpeas for extra protein or swap in some nuts for a crunchy twist! Want it vegan? Just ensure your broth checks the boxes—the rest is good to go!

FAQs

Can I meal prep this dish?
Absolutely! It’s perfect for make-ahead meals, and it reheats like a champ.

What can I serve with this bowl?
Pair it with crusty bread for a delightful crunch, or top it with feta cheese for that extra creaminess!

Can I freeze leftovers?
Yes! Just make sure it cools completely before transferring to airtight containers.

Enjoy your cooking adventure, and don’t forget: deliciousness awaits in every bowl! 😋
📌 Pin this recipe for your next cozy dinner night!

Winter Harvest Dinner Bowl

A cozy bowl filled with roasted veggies, creamy quinoa, and a drizzle of balsamic vinegar, perfect for chilly nights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Vegetables

• 1 cup sweet potatoes, diced Can be substituted with butternut squash.
• 1 cup Brussels sprouts, halved Adds crunch and flavor to the bowl.
• 1 cup carrots, diced Diced for even roasting.
• 1 cup kale, chopped Can be replaced with spinach.

Grains

• 1 cup quinoa Rinse under cold water before cooking.

Seasonings and Condiments

• 2 tablespoons olive oil For tossing the vegetables.
• 1 teaspoon salt Enhances the flavor.
• 1 teaspoon black pepper Adjust based on preference.
• 1 teaspoon garlic powder For added savoriness.
• 1 teaspoon thyme Herb flavor infusion.
• 1 tablespoon balsamic vinegar For drizzling before serving.

Vegetable Broth

• 2 cups vegetable broth Use for cooking the quinoa.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the sweet potatoes, Brussels sprouts, and carrots with olive oil, salt, pepper, garlic powder, and thyme.

Roasting

1. Spread the veggies on a baking sheet and roast for 20-25 minutes until tender.

Cooking Quinoa

1. Rinse the quinoa under cold water and cook it in vegetable broth according to package instructions.

Combining

1. In a large bowl, combine the cooked quinoa, roasted veggies, and chopped kale.
2. Drizzle with balsamic vinegar and toss to combine.

Serving

1. Serve warm and enjoy your cozy winter dish!

Notes

Timing is crucial to ensure perfect roasting. Sautéing the kale before mixing gives it a pleasant softness. The dish keeps well in the fridge for about 3-4 days, and can be frozen for up to 3 months.