Description
Experience the vibrant flavors and textures of harvest bowls, where roasted vegetables and fresh fruits unite in a colorful culinary symphony. Perfect for any occasion, these bowls offer a nutritious and customizable meal option that brings friends and family together. Easy to prepare and visually stunning, each bite is a celebration of seasonal produce that nourishes both body and soul.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 cups seasonal vegetables (e.g., sweet potatoes, bell peppers, zucchini)
- 2 cups leafy greens (e.g., spinach, kale)
- 1 apple or ½ cup pomegranate seeds
- ¼ cup nuts or seeds (e.g., almonds, pumpkin seeds)
- 2 tbsp olive oil
- Salt and pepper to taste
- Dressing of choice (e.g., balsamic vinaigrette)
Instructions
- Rinse quinoa under cold water. In a pot, combine quinoa and water; bring to a boil over medium heat. Reduce heat and simmer for about 15 minutes until fluffy.
- Preheat oven to 425°F (220°C). While quinoa cooks, chop seasonal vegetables into bite-sized pieces.
- Toss vegetables with olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper.
- Roast vegetables for 20-25 minutes until tender and golden brown.
- In serving bowls, layer leafy greens first, then add roasted vegetables followed by diced apple or pomegranate seeds.
- Top with nuts or seeds and drizzle with dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 12g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg