Description
A hearty fall harvest quinoa bowl with roasted sweet potatoes, Brussels sprouts, apples, pecans, cranberries, and creamy cottage cheese for a wholesome seasonal meal.
Ingredients
1 cup quinoa
2 cups water or broth
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
1 apple, thinly sliced
½ cup pecans, chopped
¼ cup dried cranberries
1 cup cottage cheese
Fresh parsley for garnish
Instructions
1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
2. Toss sweet potatoes, Brussels sprouts, and onion with olive oil and seasonings.
3. Roast for 25–30 minutes, flipping halfway.
4. Cook quinoa with water or broth until fluffy, about 15 minutes.
5. Assemble bowls with quinoa, roasted veggies, apples, pecans, cranberries, and cottage cheese.
6. Garnish with parsley and serve.
Notes
Use broth instead of water for extra flavor.
Store components separately for meal prep.
Add apples fresh to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Lunch, Dinner
Keywords: fall harvest quinoa bowl, roasted veggie quinoa bowl, cottage cheese quinoa bowl, healthy fall recipes, seasonal grain bowls