Autumn Harvest Bowls

Ingredients

• 1 cup quinoa or brown rice
• 1 medium sweet potato, peeled and diced
• 1 cup Brussels sprouts, halved
• 1 apple (e.g., Honeycrisp or Granny Smith), diced
• 1 cup kale or spinach, chopped
• 1/2 cup pecans or walnuts, chopped
• 1/2 teaspoon cinnamon
• Olive oil
• Salt and pepper to taste
• For the dressing: 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup or honey
• Salt and pepper to taste

Instructions

1. 1Cook the quinoa or rice: Rinse the quinoa under cold water. In a medium pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Fluff with a fork. If using brown rice, follow the package instructions.
2. 2Roast the vegetables: Preheat the oven to 400°F (200°C). On a baking sheet, toss the diced sweet potato and halved Brussels sprouts with olive oil, salt, pepper, and cinnamon. Spread in a single layer.
3. 3Roast for about 20–25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. 4Sauté the greens: In a skillet, heat a small amount of olive oil over medium heat. Add the chopped kale or spinach and sauté for about 3–5 minutes until wilted. Season with salt and pepper.
5. 5Prepare the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup (or honey), salt, and pepper.
6. 6Assemble the bowls: Divide the cooked quinoa or rice into serving bowls. Top with roasted sweet potatoes, Brussels sprouts, sautéed greens, and diced apples. Sprinkle with chopped pecans or walnuts.
7. 7Drizzle with the dressing, mix everything together in the bowl, and enjoy your hearty, nutritious autumn harvest bowl!