Description
Fall harvest quinoa bowl with roasted veggies and cottage cheese unites nutty grains, caramelized vegetables, and creamy cottage cheese that makes a satisfying lunch or dinner when you’re looking for something hearty and nourishing. Roasting your vegetables brings out their natural sweetness, and tossing everything together with a simple vinaigrette gives you a bowl that tastes as good as it makes you feel.
Ingredients
Scale
Grains and Base:
- 1 cup quinoa
- 2 cups water or broth
Roasted Vegetables:
- 2 medium sweet potatoes, cubed
- 2 cups Brussels sprouts, halved
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Toppings and Garnish:
- 1 apple, thinly sliced
- 0.5 cup pecans, chopped
- 0.25 cup dried cranberries
- 1 cup cottage cheese
- Fresh parsley for garnish
Instructions
- Get your oven heating to 400°F and line a baking sheet with parchment paper.
- Combine your 2 medium sweet potatoes (cubed), 2 cups Brussels sprouts (halved), and 1 small red onion (sliced) in a large bowl.
- Drizzle 2 tablespoons of olive oil over your vegetables, then sprinkle with 1 teaspoon smoked paprika, 1 teaspoon garlic powder, salt, and pepper to taste.
- Toss everything together until your vegetables are evenly coated with the oil and seasonings.
- Spread your seasoned vegetables across the prepared baking sheet in a single layer.
- Roast for 25 to 30 minutes at 400°F, flipping your vegetables halfway through so they cook evenly.
- While your vegetables roast, combine 1 cup quinoa with 2 cups water or broth in a pot and bring to a boil.
- Reduce heat to low and simmer your quinoa for 15 minutes at a gentle temperature until the liquid absorbs and the grains turn fluffy.
- Divide your cooked quinoa among serving bowls as your base.
- Top each bowl with your roasted vegetables, then arrange 1 apple (thinly sliced) and ½ cup chopped pecans across the top.
- Sprinkle ¼ cup dried cranberries over each portion.
- Add a generous dollop of 1 cup cottage cheese to finish.
- Garnish with fresh parsley and serve your bowls right away.
Notes
- Roast your vegetables on a higher heat so they develop crispy, caramelized edges while staying tender inside, which takes about 25 to 30 minutes with one good flip halfway through.
- Cook your quinoa in vegetable or chicken broth instead of water to add extra flavor that pairs naturally with the roasted fall vegetables.
- Slice your apples right before assembly so they stay fresh and crisp rather than browning, and the contrast between cold fruit and warm roasted veggies makes each bite interesting.
- For a dairy-free version, swap the cottage cheese for cashew cream or crumbled tofu, and your bowl stays just as satisfying and protein-packed for your dietary needs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: With Quinoa
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 395 kcal
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 10 mg