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Fall Harvest Grain Bowl with Cranberries: 3 Amazing Tips

Fall Harvest Grain Bowl with Cranberries
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This Fall Harvest Grain Bowl is a vibrant and healthy meal packed with seasonal flavors. Roasted butternut squash, fluffy quinoa, sweet dried cranberries, and crunchy pecans come together for a satisfying and nourishing bowl that’s perfect for a cozy autumn lunch or dinner. It’s a delightful way to enjoy the best of fall’s bounty.

Ingredients

Scale
  • 1 small butternut squash, peeled, seeded, and cubed (about 3 cups)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1/4 cup dried cranberries
  • 1/4 cup pecans, chopped
  • 2 cups baby spinach
  • Optional: crumbled feta cheese, balsamic glaze

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper.
  3. Roast for 20-25 minutes, or until tender and slightly caramelized.
  4. While the squash is roasting, cook the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed.
  5. Fluff the cooked quinoa with a fork.
  6. Assemble the bowls: Divide the baby spinach between two bowls. Top with the cooked quinoa, roasted butternut squash, dried cranberries, and chopped pecans.
  7. Add optional toppings like crumbled feta cheese or a drizzle of balsamic glaze if desired.

Notes

  • You can substitute sweet potato for butternut squash.
  • For a vegan option, omit the feta cheese.
  • Other nuts like walnuts or almonds can be used instead of pecans.
  • Add a protein source like grilled chicken or chickpeas for a heartier meal.

Nutrition

Find it online: https://sundayflavor.com/fall-harvest-grain-bowl-cranberries/