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Autumn Glow Quinoa Bowls

Autumn Glow Quinoa Bowls: Nourish Your Soul with Every Bite

Autumn Glow Quinoa Bowls are packed with wholesome ingredients that warm your heart and nourish your body. Embrace the flavors of fall!
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Plant-Based
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Quinoa Rinse before cooking.
  • 2 medium Sweet Potatoes Chopped into bite-sized cubes.
  • 2 cups Brussels Sprouts Trimmed and halved.
For the Greens
  • 4 cups Fresh Spinach Can substitute with other greens.
For the Crunch
  • 1/2 cup Unsalted Roasted Almonds Or pumpkin seeds if desired.
  • 1/2 cup Pomegranate Seeds Fresh berries are a vibrant alternative.
For the Sauce
  • 1/2 cup Tahini Sunflower seed butter for nut-free.
  • 2-4 tablespoons Water Adjust for desired consistency.
  • 1 medium Lemon Juiced for brightening flavor.
  • 1 tablespoon White Miso Paste Soy sauce or tamari can be used.
  • 1 teaspoon Dijon Mustard Optional based on dietary preferences.
  • 1-2 tablespoons Agave Syrup or Maple Syrup Adjust to taste.
  • 1 teaspoon Ground Turmeric Curry powder can also be used.
  • 1 teaspoon Onion Powder Fresh onions can be used as a substitute.
  • 1/2 teaspoon Ground Black Pepper Use freshly cracked for best flavor.

Equipment

  • Oven
  • Mixing bowl
  • baking tray
  • medium saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper for easy clean-up.
  2. Wash and peel sweet potatoes, then chop into bite-sized cubes. Trim and halve Brussels sprouts.
  3. In a large mixing bowl, toss sweet potatoes and Brussels sprouts with olive oil. Spread on the baking tray and roast for about 20 minutes.
  4. After 20 minutes, add minced garlic and onion powder to the veggies, toss together, and roast for an additional 20 minutes.
  5. Rinse quinoa under cold water. In a medium saucepan, combine quinoa with water and a vegetable bouillon cube. Simmer for 15-20 minutes.
  6. Once cooked, remove quinoa from heat, let sit covered for 5-10 minutes, then fluff with a fork.
  7. In a bowl, whisk together tahini, water, lemon juice, white miso, Dijon mustard, agave syrup, turmeric, onion powder, and black pepper until smooth.
  8. In a serving bowl, layer fresh spinach, then fluffy quinoa, topped with roasted sweet potatoes and Brussels sprouts, and drizzle with the tahini-turmeric sauce.
  9. Finish with a sprinkle of crunchy almonds and fresh pomegranate seeds.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 200mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 45mgCalcium: 150mgIron: 4mg

Notes

For meal prep, store each component separately to keep spinach crisp and prevent sogginess.

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