Quinoa and Roasted Vegetable Bowl
The Quinoa and Roasted Vegetable Bowl is a vibrant and nutritious dish that celebrates the flavors of autumn. Packed with protein-rich quinoa and a medley of roasted seasonal vegetables, this bowl is not only visually appealing but also a healthy and satisfying meal option. Perfect for lunch or dinner, it can be easily customized with your favorite veggies and dressings.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Vegetable broth or water | 2 cups |
| Bell peppers (diced) | 1 cup |
| Sweet potato (cubed) | 1 medium |
| Zucchini (sliced) | 1 medium |
| Red onion (sliced) | 1/2 medium |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Optional toppings (e.g., avocado, nuts, feta) | As desired |
Cooking Instructions:
- Preheat the oven to 425°F (220°C).
- Rinse the quinoa under cold water and drain.
- In a saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed.
- While the quinoa is cooking, on a baking sheet, toss the bell peppers, sweet potato, zucchini, and red onion with olive oil, salt, and black pepper.
- Roast the vegetables in the preheated oven for about 25-30 minutes, stirring occasionally, until they are tender and slightly caramelized.
- Once the quinoa is cooked, fluff it with a fork and combine it with the roasted vegetables in a large serving bowl.
- Top with optional toppings as desired, and serve warm or at room temperature. Enjoy!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Farro With Maple Brussels Sprouts and Cranberries
Farro With Maple Brussels Sprouts and Cranberries is a delicious and hearty autumn grain bowl that combines nutty farro with sweet, roasted Brussels sprouts and tart cranberries. This dish is not only rich in flavor but also packed with nutrients, making it a perfect option for a wholesome meal during the cooler months. It’s a great choice for lunch or dinner and can be customized with your favorite toppings for added texture and taste.
| Ingredients | Quantity |
|---|---|
| Farro | 1 cup |
| Vegetable broth or water | 2 cups |
| Brussels sprouts (halved) | 2 cups |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Dried cranberries | 1/2 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Optional toppings (e.g., nuts, pumpkin seeds) | As desired |
Cooking Instructions:
- Preheat the oven to 400°F (200°C).
- Rinse the farro under cold water and cook it in vegetable broth or water according to package instructions, usually about 25-30 minutes until tender.
- Toss Brussels sprouts with olive oil, maple syrup, salt, and black pepper, then spread them on a baking sheet.
- Roast the Brussels sprouts in the preheated oven for about 20-25 minutes until caramelized and tender, stirring halfway through.
- Once the farro is cooked, fluff it with a fork and mix it with the roasted Brussels sprouts and dried cranberries in a serving bowl.
- Add optional toppings as desired and serve warm. Enjoy!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Brown Rice With Butternut Squash and Kale
Brown Rice With Butternut Squash and Kale is a vibrant and nourishing autumn grain bowl that brings together the earthy flavors of roasted butternut squash, leafy kale, and hearty brown rice. This dish not only showcases the seasonal produce, but it is also a wholesome option loaded with vitamins, fiber, and good-for-you nutrients, perfect for a cozy fall meal. It can be enjoyed on its own or adorned with your favorite toppings for extra flair.
| Ingredients | Quantity |
|---|---|
| Brown rice | 1 cup |
| Vegetable broth or water | 2 cups |
| Butternut squash (peeled and cubed) | 2 cups |
| Olive oil | 2 tablespoons |
| Kale (chopped) | 2 cups |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Optional toppings (e.g., feta cheese, nuts) | As desired |
Cooking Instructions:
- Preheat the oven to 425°F (220°C).
- Rinse the brown rice and cook it in vegetable broth or water according to package instructions, usually about 40-45 minutes until tender.
- Toss butternut squash cubes with olive oil, salt, black pepper, and ground cinnamon, then spread them on a baking sheet.
- Roast the butternut squash in the preheated oven for about 25-30 minutes until golden and tender.
- In the last 5 minutes of roasting, add kale to the baking sheet to sauté slightly.
- Once the rice is cooked, fluff it, and combine it with the roasted butternut squash and kale in a serving bowl.
- Add optional toppings as desired and serve warm. Enjoy!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Sweet Potato and Black Bean Grain Bowl
Sweet Potato and Black Bean Grain Bowl is a nutritious and hearty dish that combines the wholesome goodness of roasted sweet potatoes with protein-packed black beans. This vibrant grain bowl is perfect for autumn, providing a delicious and satisfying meal that showcases seasonal flavors. With the addition of your favorite toppings, it becomes an inviting and colorful dish ideal for any occasion.
| Ingredients | Quantity |
|---|---|
| Quinoa or brown rice | 1 cup |
| Vegetable broth or water | 2 cups |
| Sweet potatoes (peeled and cubed) | 2 cups |
| Olive oil | 2 tablespoons |
| Black beans (canned, drained) | 1 can (15 oz) |
| Avocado (sliced) | 1 medium |
| Fresh cilantro (chopped) | 1/4 cup |
| Lime juice | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Optional toppings (e.g., salsa, pumpkin seeds) | As desired |
Cooking Instructions:
- Preheat the oven to 425°F (220°C).
- Rinse the quinoa or brown rice and cook it in vegetable broth or water according to package instructions.
- Toss sweet potato cubes with olive oil, salt, and black pepper on a baking sheet.
- Roast the sweet potatoes in the oven for about 25-30 minutes until tender and slightly caramelized.
- In a bowl, combine cooked quinoa or brown rice, roasted sweet potatoes, black beans, cilantro, lime juice, and avocado.
- Mix well and add optional toppings as desired. Serve warm and enjoy!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Barley Salad With Apples and Walnuts
Barley Salad with Apples and Walnuts is a delightful and invigorating dish that perfectly captures the essence of autumn. This hearty salad combines nutty barley, crisp apples, and crunchy walnuts, making it a wholesome meal or a vibrant side dish. Tossed with a light dressing and enhanced by seasonal flavors, this salad is sure to please.
| Ingredients | Quantity |
|---|---|
| Barley (pearled) | 1 cup |
| Vegetable broth or water | 3 cups |
| Apples (diced) | 2 medium |
| Walnuts (chopped) | 1/2 cup |
| Celery (chopped) | 1/2 cup |
| Dried cranberries | 1/3 cup |
| Fresh parsley (chopped) | 1/4 cup |
| Olive oil | 3 tablespoons |
| Apple cider vinegar | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Cooking Instructions:
- Rinse barley under cold water, then combine it with vegetable broth or water in a pot. Bring to a boil, reduce heat, cover, and simmer for about 30-40 minutes until tender.
- Once cooked, drain any excess liquid and let the barley cool.
- In a large bowl, combine the cooled barley, diced apples, chopped walnuts, celery, dried cranberries, and parsley.
- In a small bowl, whisk together olive oil, apple cider vinegar, salt, and black pepper for the dressing.
- Pour the dressing over the salad and toss gently to combine. Serve immediately or chill in the refrigerator for later. Enjoy!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Millet With Spiced Chickpeas and Spinach
Millet with Spiced Chickpeas and Spinach is a nutritious and comforting dish that captures the warm flavors of autumn. This delightful bowl combines hearty millet with protein-rich chickpeas seasoned with warm spices, plus vibrant spinach for added color and nutrition. It’s a wholesome meal perfect for chilly evenings or a satisfying lunch.
| Ingredients | Quantity |
|---|---|
| Millet | 1 cup |
| Water | 2 cups |
| Chickpeas (canned, drained) | 1 can (15 oz) |
| Fresh spinach | 4 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Lemon juice | 1 tablespoon |
Cooking Instructions:
- Rinse millet under cold water, then combine it with water in a pot. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until water is absorbed and millet is fluffy.
- In a skillet, heat olive oil over medium heat, and sauté the onion until it becomes translucent. Add garlic, cumin, and paprika, and cook for another minute until fragrant.
- Stir in the chickpeas and cook until heated through. Add the spinach and cook until wilted. Season with salt, black pepper, and lemon juice.
- Serve the spiced chickpeas and spinach over a bed of cooked millet. Enjoy your hearty autumn grain bowl!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Wild Rice With Mushrooms and Herb Vinaigrette
Wild Rice With Mushrooms and Herb Vinaigrette is a gourmet grain bowl that celebrates the earthy flavors of autumn. This wholesome dish features nutty wild rice paired with sautéed mushrooms and a zesty herb vinaigrette, making it a perfect balance of textures and tastes. It’s a great option for a cozy dinner or a hearty lunch.
| Ingredients | Quantity |
|---|---|
| Wild rice | 1 cup |
| Water/broth | 3 cups |
| Mushrooms (sliced) | 2 cups |
| Olive oil | 2 tablespoons |
| Fresh parsley (chopped) | 1/4 cup |
| Fresh thyme (chopped) | 1 tablespoon |
| Red wine vinegar | 2 tablespoons |
| Dijon mustard | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Cooking Instructions:
- Rinse wild rice under cold water, then combine it with water or broth in a pot. Bring to a boil, reduce heat, cover, and simmer for about 45 minutes until the rice is tender and water is absorbed.
- In a skillet, heat olive oil over medium heat. Sauté the sliced mushrooms until golden brown and soft. Season with salt and black pepper.
- In a small bowl, whisk together the parsley, thyme, red wine vinegar, Dijon mustard, salt, and pepper to create the herb vinaigrette.
- Once the wild rice is cooked, fluff with a fork and combine with the sautéed mushrooms. Drizzle with herb vinaigrette before serving. Enjoy your delightful autumn grain bowl!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Couscous With Roasted Beets and Goat Cheese
Couscous With Roasted Beets and Goat Cheese is a vibrant, seasonal dish that captures the essence of autumn. The earthy sweetness of roasted beets is perfectly complemented by creamy goat cheese, creating a flavor profile that is both hearty and revitalizing. This dish is ideal for a satisfying lunch or a lovely dinner side that will impress your guests.
| Ingredients | Quantity |
|---|---|
| Couscous | 1 cup |
| Water | 1 1/4 cups |
| Beets (peeled and diced) | 2 medium |
| Olive oil | 2 tablespoons |
| Goat cheese (crumbled) | 1/2 cup |
| Fresh dill (chopped) | 1/4 cup |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Balsamic vinegar | 1 tablespoon |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss diced beets with olive oil, salt, and black pepper, then spread them on a baking sheet. Roast for 25-30 minutes until tender.
- In a pot, bring water to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
- Gently mix roasted beets, crumbled goat cheese, and chopped dill into the cooked couscous. Drizzle with balsamic vinegar before serving. Enjoy your colorful autumn grain bowl!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Bulgur With Pomegranate and Pistachios
Bulgur With Pomegranate and Pistachios is a delightful, nutrient-packed grain bowl that combines the nutty flavors of bulgur with the tart sweetness of pomegranate seeds and the rich crunch of pistachios. This dish is perfect for autumn, adding a vibrant pop of color and flavor that makes it not only visually stunning but also a nutritious option for lunch or dinner.
| Ingredients | Quantity |
|---|---|
| Bulgur | 1 cup |
| Water | 2 cups |
| Pomegranate seeds | 1 cup |
| Pistachios (chopped) | 1/2 cup |
| Olive oil | 2 tablespoons |
| Fresh parsley (chopped) | 1/4 cup |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Lemon juice | 1 tablespoon |
Cooking Instructions:
- In a pot, bring water to a boil and add bulgur. Stir, cover, and let it soak for about 12-15 minutes until tender.
- Fluff the cooked bulgur with a fork and let it cool slightly.
- In a large bowl, mix the bulgur with pomegranate seeds, chopped pistachios, olive oil, parsley, lemon juice, salt, and black pepper.
- Serve chilled or at room temperature, garnished with additional parsley or pomegranate seeds if desired. Enjoy your invigorating autumn grain bowl!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Lentil and Pumpkin Grain Bowl
Lentil and Pumpkin Grain Bowl is an earthy, wholesome dish that perfectly captures the essence of autumn. Combining hearty lentils with roasted pumpkin, this grain bowl is not only filling but also rich in flavor and nutrients. It’s a great option for those looking for a comforting yet healthy meal, packed with seasonal ingredients.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Water | 3 cups |
| Pumpkin (cubed) | 2 cups |
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Fresh spinach or kale | 2 cups |
| Pumpkin seeds (for topping) | 1/4 cup |
| Feta cheese (optional) | 1/2 cup (crumbled) |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and pepper, and roast for 20-25 minutes until they are tender and slightly caramelized.
- In a saucepan, bring water to a boil and add the lentils. Reduce heat and simmer for about 20-25 minutes until cooked but still firm; drain any excess water.
- In a skillet, heat some olive oil over medium heat. Add diced onion and garlic, sautéing until translucent. Stir in the ground cumin and coriander and cook for an additional minute.
- Combine the cooked lentils and sautéed onion-garlic mixture with the roasted pumpkin in a large bowl. Add fresh spinach or kale and toss to combine.
- Serve warm, garnished with pumpkin seeds and crumbled feta cheese if desired. Enjoy your nourishing autumn grain bowl!
