Can I make Harvest Quinoa Grain Bowl ahead of time?

Absolutely. It's ideal for meal prep and stays fresh in the refrigerator for up to four days when stored in airtight containers.

Can I use water instead of broth for the quinoa?

Yes. Broth simply adds more flavor, but water works perfectly if that's what you have available.

Can I replace the kale?

Definitely. Spinach, arugula, or mixed greens are all great substitutes.

What protein works best with this grain bowl?

Chickpeas, grilled chicken, salmon, tofu, and even steak pair wonderfully with the flavors in this recipe.

Is the dressing necessary?

The lemon vinaigrette adds brightness and ties the ingredients together, but you can use less or skip it if you prefer. Some people enjoy the bowl just as much with a very light drizzle.

The roasted vegetables and quinoa freeze well. However, the kale and dressing are best added fresh after thawing.

Harvest Quinoa Grain Bowl: 7 Delicious Reasons

Description

This Harvest Quinoa Grain Bowl is a wholesome, colorful meal packed with fluffy quinoa, roasted cauliflower, sweet potatoes, kale, pumpkin seeds, parmesan, and a bright lemon vinaigrette. Perfect for meal prep, healthy lunches, or easy vegetarian dinners.

Ingredients

Scale

For the Grain Bowl

1 head cauliflower, chopped
2 sweet potatoes, chopped
2 cups kale, chopped and massaged
¼ cup pumpkin seeds
1 cup shaved parmesan
1 cup quinoa
2 cups broth
1 teaspoon garlic powder
Salt and black pepper, to taste
Olive oil, for roasting

For the Lemon Vinaigrette

½ shallot, minced
1 garlic clove, grated
Juice of 1 lemon
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
¼ cup olive oil
Pinch of salt

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Instructions

Preheat the oven to 425°F (220°C).
Place the chopped cauliflower and sweet potatoes on a large baking sheet. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss well to coat.
Roast for 25–30 minutes, or until tender and golden brown.
Meanwhile, add the quinoa and broth to a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork.
To make the vinaigrette, combine the shallot, garlic, lemon juice, and apple cider vinegar in a bowl. Let sit for 2 minutes.
Whisk in the Dijon mustard, honey, olive oil, and salt until smooth.
Assemble the bowls by dividing the quinoa among serving bowls. Top with roasted vegetables, kale, pumpkin seeds, and parmesan.
Drizzle with the lemon vinaigrette and serve immediately.

Notes

Massage the kale with a small drizzle of olive oil to soften the leaves.

Check the vegetables after 20 minutes, as some ovens roast faster than others.

Store the dressing separately for meal prep.

Add grilled chicken, salmon, tofu, or chickpeas for extra protein.

Maple syrup can be substituted for honey to make the dressing vegetarian-friendly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting, Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 10g
Sodium: 540mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 9g
Protein: 18g
Cholesterol: 15mg