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Winter Harvest Dinner Bowl

A cozy bowl filled with roasted veggies, creamy quinoa, and a drizzle of balsamic vinegar, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.