Autumn Harvest Veggie Bowl
Happier GroceryAutumn Harvest Veggie Bowl
Ingredients
For the Roasted Vegetables
- 3 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 1 red onion, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Quinoa
- 1 cup Happier Grocery Organic Quinoa, rinsed
- 2 cups water
- 1/4 teaspoon salt
For the Maple-Dijon Vinaigrette
- 2 tablespoons Happier Grocery Maple Syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly and Garnish
- 4 cups organic kale, ribs removed, chopped
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped, toasted
- 1/4 cup goat cheese, crumbled
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the cubed butternut squash, halved Brussels sprouts, and red onion wedges. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet.
⏱️ 10 min
- 3
Roast the vegetables for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.
⏱️ 30 min•🌡️ 400
- 4
While the vegetables are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed Happier Grocery Organic Quinoa, 2 cups water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork.
⏱️ 20 min
- 5
Prepare the Maple-Dijon Vinaigrette: In a small bowl, whisk together the Happier Grocery Maple Syrup, apple cider vinegar, and Dijon mustard. Slowly drizzle in the 3 tablespoons of olive oil while whisking constantly until emulsified. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 5 min
- 6
To assemble the bowls, divide the cooked quinoa among 4 serving bowls. Top with the roasted vegetables and chopped organic kale. Drizzle generously with the Maple-Dijon Vinaigrette. Garnish with dried cranberries, toasted pecans, and crumbled goat cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Happier GroceryAutumn Harvest Veggie Bowl
Ingredients
For the Roasted Vegetables
- 3 cups butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 1 red onion, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Quinoa
- 1 cup Happier Grocery Organic Quinoa, rinsed
- 2 cups water
- 1/4 teaspoon salt
For the Maple-Dijon Vinaigrette
- 2 tablespoons Happier Grocery Maple Syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly and Garnish
- 4 cups organic kale, ribs removed, chopped
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped, toasted
- 1/4 cup goat cheese, crumbled
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the cubed butternut squash, halved Brussels sprouts, and red onion wedges. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet.
⏱️ 10 min - 3
Roast the vegetables for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.
⏱️ 30 min•🌡️ 400 - 4
While the vegetables are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed Happier Grocery Organic Quinoa, 2 cups water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork.
⏱️ 20 min - 5
Prepare the Maple-Dijon Vinaigrette: In a small bowl, whisk together the Happier Grocery Maple Syrup, apple cider vinegar, and Dijon mustard. Slowly drizzle in the 3 tablespoons of olive oil while whisking constantly until emulsified. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 5 min - 6
To assemble the bowls, divide the cooked quinoa among 4 serving bowls. Top with the roasted vegetables and chopped organic kale. Drizzle generously with the Maple-Dijon Vinaigrette. Garnish with dried cranberries, toasted pecans, and crumbled goat cheese.
⏱️ 5 min