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Delicious Harvest Grain Bowl with Maple Vinaigrette Recipe

Delicious Harvest Grain Bowl with Maple Vinaigrette Bliss

Enjoy a wholesome and customizable Delicious Harvest Grain Bowl with Maple Vinaigrette, featuring quinoa, roasted vegetables, and a sweet vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowl
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Quinoa Offers a nutty flavor and serves as the protein-rich base; swap for farro or brown rice for variety.
For the Roasted Vegetables
  • 2 cups Butternut Squash Adds a touch of sweetness and vibrant color; sweet potatoes make a great alternative.
  • 2 cups Brussels Sprouts Provides a crunchy texture and earthy flavor; consider cauliflower or broccoli as substitutes.
For the Sweet Additions
  • ½ cup Dried Cranberries Adds a delightful sweetness and chewy texture; raisins or chopped dates can be used as well.
  • ¼ cup Pumpkin Seeds Incorporates a nutty crunch; sunflower seeds are a suitable replacement.
For the Vinaigrette
  • 3 tablespoons Olive Oil Essential for roasting and dressing, providing healthy fats; feel free to use any light oil instead.
  • 2 tablespoons Pure Maple Syrup Offers natural sweetness for the vinaigrette, enhancing the bowl’s fall vibe; honey can work if you aren’t vegan.
  • 1 tablespoon Balsamic Vinegar Adds acidity and depth to the vinaigrette; apple cider vinegar is a perfect alternative.
  • to taste Salt Fundamental for seasoning; adjust to your taste for perfect balance.
  • to taste Pepper Fundamental for seasoning; adjust to your taste for perfect balance.

Equipment

  • Baking Sheet
  • parchment paper
  • large mixing bowl
  • Medium saucepan
  • small bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread on the baking sheet and roast for 25-30 minutes, stirring halfway.
  3. Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water in a saucepan. Bring to a boil, then simmer covered for about 15 minutes.
  4. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of maple syrup, 1 tablespoon of balsamic vinegar, and season with salt and pepper.
  5. Combine the cooked quinoa, roasted vegetables, ½ cup of dried cranberries, and ¼ cup of pumpkin seeds in a large bowl.
  6. Drizzle the vinaigrette over the mixture and toss gently. Serve warm or as a salad.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 200mgPotassium: 450mgFiber: 8gSugar: 10gVitamin A: 4000IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to maintain moisture.

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