So, I think I’ve finally hopped on the quinoa train. And yes I’m aware that I’m about 3 years late.
I know I’m not unique when I say that fall is my favorite season. But I’m not quite sure what part of fall is my favorite. Could it be the sweaters and scarves? The boots? Cinnamon in everything? Perhaps. But in all honesty, it may just be the squash.
You see, Mark and I make a little date night out of going to Trader Joe’s every Friday. Once he gets home from work, we head out to our local TJs in search for our weekly groceries.
Last week, however, was a special week. It was the very first week I spotted squash! As soon as I saw the bins stacked high with butternut, spaghetti, acorn, and delicata, I knew we were in for a delicious week.
So much so that I WOULD NOT shut up about the “surprise” I bought to Mark on the way home. I’m pretty sure I mentioned it at least 5 times on our short drive home. As a lover of all-things surprise, however, getting to surprise my guy with squash was a pretty big deal for me.
Total food blogger right here.
ANYWAY. Because I had delicata on hand, and because I’m currently experiencing a newfound craving for quinoa, I knew a bowl like this would be imminent. Add in some other delicious veg and a creamy dreamy sauce, and helloooo dinner every day this fall.
You can pretty much pick and choose which veggies are tickling your fancy at the moment to make your ideal Harvest Quinoa Bowl, but I chose some brussels sprouts, beets, and (of course) my beloved delicata. You just roast everything until it’s nice and caramelized and perfect, then toss everything together and serve. Super duper simple.
And the SAUCE. omgomgomg. If you’re a rosemary fan, it is not to be missed! It’s a simple mixture of almond butter, maple syrup, olive oil, fresh rosemary, and s&p. If you’re not a rosemary fan (which I totally understand because I’ve only just recently become obsessed with it), you can totally do the dressing from this rainbow salad! It’s pretty much the same thing just with garlic instead of rosemary. But either are SO good.
And just incase you’re wondering…
…these bowls are completely #catapproved.
Just kidding. Please don’t serve these to your cat.
Enjoy the flavors of fall, friends! And happy Friday!
Harvest Quinoa Bowls with Maple Almond Rosemary Sauce
|Prep:||Cook:||Yield: serves 3-4 people||Total:|
A simple quinoa bowl full of fall vegetables and a thick and creamy dressing!
- For the bowls:
- 1 cup quinoa
- 1 delicata squash, sliced in half and then sliced into 1/2-inch chunks
- 1 lb. brussels sprouts, sliced in half
- 2 Tbsp. olive oil
- salt + pepper
- 1 large cooked beet*, cut into chunks
- sliced almonds, to top
- For the sauce:
- 2 Tbsp. smooth almond butter
- 2 Tbsp. olive oil
- 1 Tbsp. maple syrup
- 1/2 - 1 tsp. minced rosemary
- salt + pepper
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Cook quinoa according to package directions. Once cooked, season with salt and pepper, and set aside.
- While the quinoa is cooking, place sliced delicata squash and brussels sprouts on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-30 minutes, or until caramelized and tender. Set aside.
- Make the sauce: Whisk almond butter, olive oil, maple syrup, rosemary, salt, and pepper together. It should be thick yet pourable. If it's too thick, add additional olive oil or water to thin.
- Make the bowls: Add quinoa and cooked veggies to a large bowl and season with salt and pepper. Toss with sauce. Top with sliced almonds.
*You can roast a raw beet if desired. Or use canned beets. Just make sure they're flavorless.
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