Ingredients
Scale
- 1 cup quinoa
- 1 large sweet potato, cut into small cubes
- 1 can chickpeas, rinsed and drained
- 1 cup Brussels sprouts, halved
- 2 cups fresh spinach
- Olive oil, for drizzling
- Salt and pepper, to taste
- Smoked paprika (optional)
- Cinnamon (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Chop your veggies and place them on a baking sheet. Drizzle with olive oil, salt, and pepper, and toss to coat.
- If desired, sprinkle with smoked paprika or cinnamon for added flavor.
- Roast the veggies for about 20 minutes until crispy and caramelized, tossing halfway through for extra crunch.
- Meanwhile, cook the quinoa according to package instructions.
- Prepare creamy orzo by cooking orzo pasta, draining it, and mixing in Greek yogurt or cream, parmesan, salt, and pepper.
- Assemble the bowl by starting with a base of quinoa, then topping with roasted veggies, creamy orzo, and fresh spinach.
- Enjoy your cozy autumn harvest grain bowl!
Notes
Feel free to customize with your favorite grains and toppings such as pomegranate seeds or nuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 9g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 10mg