Description

There’s something about the crispness of fall that inspires warm, wholesome meals that feel like a hug from the inside. The Roasted Butternut & Quinoa Harvest Bowl is perfect for cozy evenings, weekend gatherings, or a festive family dinner. This bowl celebrates the bounty of the season, combining roasted butternut squash, hearty quinoa, and a variety of vibrant vegetables for a meal that is as beautiful as it is nourishing. Inspired by seasonal harvests, this recipe is wholesome, colorful, and deeply satisfying, offering both flavor and nutrition in every bite.

Ingredients

Scale

For the Roasted Vegetables:

1 medium butternut squash, peeled, seeded, and cubed
2 medium carrots, sliced
1 red bell pepper, diced
1 red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and black pepper to taste

For the Quinoa:

1 cup quinoa, rinsed
2 cups vegetable broth or water
1/2 teaspoon salt

For the Harvest Bowl Toppings:

1/4 cup dried cranberries
1/4 cup pumpkin seeds (pepitas)
2 tablespoons fresh parsley, chopped
1/4 cup crumbled feta or goat cheese (optional)

For the Dressing:

3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and black pepper to taste

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Instructions

Preheat the oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash, sliced carrots, red bell pepper, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread the vegetables in a single layer on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.
Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine quinoa, vegetable broth, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper. Taste and adjust seasoning as needed.
In individual serving bowls, layer a base of cooked quinoa. Add roasted vegetables on top, then sprinkle with dried cranberries, pumpkin seeds, chopped parsley, and crumbled feta or goat cheese if desired. Drizzle with the prepared dressing. Serve warm or at room temperature.
Optional garnishes: add sliced avocado, toasted nuts, microgreens, or a squeeze of fresh lemon juice for added flavor and texture.

Notes

Adjust roasting time depending on vegetable size for even caramelization.
Make the dressing ahead of time and store in the refrigerator for up to a week.
Customize the bowl with seasonal vegetables, nuts, or additional grains as desired.
Leftovers can be stored in airtight containers in the refrigerator for up to three days; add dressing just before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes