Roasted Fall Vegetable Grain Bowl

I make some sort of roasted veg and quinoa salad nearly every Sunday as part of my weekly meal prep. Grain bowls are perfect for meal prep because they hold up well in the fridge for several days, even when tossed in dressing. And when it’s cold outside, I love having something prepped for lunch that’s warm, nourishing, and delicious. This roasted fall vegetable grain bowl is exactly the kind of prepped lunch I crave.

My formula for a grain salad or grain bowl is pretty simple. Grains + roasted vegetables + dried fruit + nuts + dressing. I like this formula because it’s easy to adapt to whatever vegetables are in season and whatever grain I have on hand. And the dried fruit and nuts add interest and texture while the dressing ties it all together. 

Making A Fall Vegetable Grain Bowl

I use quinoa as my base for grain bowls more often than not. It’s got a mild flavor and it’s easy to prepare. Plus, it’s one of the few plant-based sources of complete protein, meaning it provides all nine of the amino acids we need to get from food. It also contains a good amount of fiber and is an excellent source of several vitamins and minerals like folate, vitamin B6, iron, copper, zinc, manganese, and magnesium. 

My favorite method for cooking quinoa includes toasting the quinoa after rinsing it. I feel like it creates the best texture but it is, admittedly, extra work. After rinsing the quinoa, you have to drain it really well and then add it to a dry skillet over medium heat. Once any excess water has evaporated, you keep an eye on it as it toasts, stirring occasionally. It’ll darken in color a bit and start to smell nutty. Once it’s done toasting, you’ll add the cooking liquid and cook as normal. This is an optional step, though, so feel free to cook the quinoa in whatever way you prefer. 

The vegetables I use in my grain bowls vary by the season. And when fall rolls around, I love the combination of Brussels sprouts and butternut squash. The squash is slightly sweet and the sprouts are a little bitter and the combination is delicious and deeply nourishing. 

I also always throw an onion in the mix before roasting for the obvious flavor benefits. 

I tend to season the vegetables fairly simply, with just oil, salt, and pepper. Sometimes I’ll throw an herb in there like thyme or rosemary. But this time I stuck with simple. There’s enough flavor with the other ingredients, anyway. 

My favorite dried fruit for grain bowls is dried cranberry. Its sweet-tart flavor is perfect with most vegetables and especially fall veg. 

In my opinion, you can’t make a grain bowl without nuts. They add the much-needed crunch that keeps everything from feeling a bit plain or boring. You can use any nut you like but for this recipe, I went with pistachios. They’re one of the pricier nuts but they also pack a good amount of flavor, so I like to use them when I can. 

To top everything off, I went with a classic balsamic vinaigrette. When I don’t know what kind of dressing to make, I most often end up making balsamic vinaigrette. It goes with just about everything and pairs particularly well with Brussels sprouts. When in doubt, go with a balsamic vinaigrette. You’ll never regret it. 

How To Pair Vegetables For Roasting

One of the keys to good roasted vegetables is to make sure that you’re pairing vegetables that roast in about the same amount of time. Otherwise, you’ll risk ending up with some vegetables that are undercooked, some vegetables that are overcooked, or both. 

One of the easiest ways to think about this is by seasons. Generally speaking, if the vegetables are in season at the same time, they’re more likely to cook similarly. 

For example, cold-weather vegetables like Brussels sprouts, winter squash, broccoli, and root vegetables all cook in a similar amount of time (provided they’re cut to similar sizes, of course).

On the other hand, warm-weather vegetables like zucchini, beans, peppers, and summer squash all cook in a similar amount of time. 

When roasting any vegetable, I generally set the oven to 400° Fahrenheit. This is hot enough to give veggies a good golden color without burning. 

For cold-weather vegetables, I start with 15-20 minutes, flip/stir the vegetables, and continue roasting for another 15-20 until I get the golden color I’m after. 

For warm-weather vegetables, I tend to start with just 10 minutes, flip/stir the vegetables, and continue for another 10-15 until they’re cooked and crisp-tender. 

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Roasted Fall Vegetable Quinoa Bowl

This roasted fall vegetable quinoa bowl takes full advantage of the delicious seasonal produce and is perfect for meal prep. Plus, it’s easy to customize.

Print Recipe Pin Recipe

Course Grain Salad

Servings 4

Ingredients

  

• ⅔ cup quinoa
• 1 cup water or stock
• 1 small butternut squash
• ½ pound brussels sprouts
• 1 red onion
• 2-3 tablespoons avocado oil
• ¼ cup dried sweetened cranberries
• ¼ cup roasted pistachios roughly chopped
• Balsamic vinaigrette

Instructions

 

• Preheat the oven to 400° Fahrenheit. Line a large baking sheet with parchment paper and set aside.
• Rinse the quinoa well in cold water. Then add it to a medium sauce pan along with the water or stock. Bring to a boil over medium-high heat, then reduce to a simmer and cover. Let simmer for 15 minutes, until the quinoa is cooked through. Drain off any excess water, as needed.
• Peel the butternut squash, carefully cut it in half, and remove the seeds and pulp. Dice the squash into ½-inch cubes.
• Trim the tough ends off of the Brussels sprouts and remove any loose outer leaves. Cut each Brussels sprout in half lengthwise.
• Trim and peel the outer skin from the onion. Halve and dice the onion.
• Combine the butternut squash, Brussels sprouts, onion, and avocado oil in a large bowl. Season with salt and pepper and toss to coat.
• Spread the vegetables out in a single layer on the prepared baking sheet. (Set the bowl aside for now.) Roast in the preheated oven for 15 minutes. Give the vegetables a stir, then continue to roast another 15-20 minutes, until cooked through and beginning to turn golden brown in spots.
• Add the cooked quinoa, roasted vegetables, dried cranberries, and pistachios to the large bowl. Toss gently to combine. Serve dressed with the balsamic vinaigrette.
• Store the grain salad covered in the fridge for 3-4 days. You can store it with or without the dressing. I’ve found that tossing it in the dressing before storing doesn’t adversely affect the texture much and makes scooping some out for my lunch that much easier. But you can store the grain salad and vinaigrette separately, if preferred.