This grain bowl is my go-to meal in the fall. It’s easy to make, healthy yet cozy at the same time. Great for leftovers and easy to pack for lunch. Plus it’s super versatile! You can easily swap the ingredients out if you’re low on one vegetable or another.
My favorite ingredients to include in this grain bowl are quinoa, sweet potatoes, kale, brussels sprouts, dried cranberries and feta. I’ll list some common/easy substitutions below as well:
- Quinoa: sub brown or white rice or cauliflower rice (Since this is a meatless bowl, I like using quinoa since it’s a complete protein)
- Kale: sub spinach or chard. If you don’t have either of those, I’d recommend not looking the greens. You can used mixed greens or arugula, for example, but I wouldn’t sautee them.
- Brussels sprouts: broccoli, zucchini
- Sweet potato: parsnip, butternut squash, delicata squash, carrots
- Dried cranberries: pomegranate seeds
- Feta: goat cheese or almost crumbly cheese of your liking.
Makes it a great meal for the weeknight. Any of these can come together to make a wonderful bowl that will leave you full and happy this fall and winter!
Fall grain bowlPrint This
- 2 tbsp olive oil
- 1 tsp Italian seasoning (or another seasoning for roasting your sweet potatoes, this is optional!)
- 1/2 cup quinoa, dry
- 1 sweet potato, cubed
- 1 lb brussels sprouts, halved
- 4 cups kale, raw and chopped
- 1 oz feta
- 2 tbsp dried cranberries
- 1/2 tsp garlic powder
- salt and pepper to taste
Preheat oven to 350º.
In a medium saucepan, pour in quinoa plus one cup of water and bring to a boil. Reduce heat to a simmer and cover till all the water is reduced (about 15-20 min).
While that’s cooking, toss your sweet potatoes in 1/2 tbsp olive oil and add the Italian seasoning (or another seasoning on your choice). Put in a tin pan or on a large baking sheet so that the sweet potatoes take up about half of the pan (you’ll add the brussels in halfway through). Put in the oven for 10 min.
While that’s cooking, toss the brussels sprouts in another 1/2 tbsp olive oil and season with salt and pepper. After the sweet potatoes have been cooking for 10 min, add the brussels to the other half of the pan and cook together for a remaining 10 min.
In the last 5 min before the veggies are done, you can put the remaining olive oil in a small or medium skillet over medium-high heat. Add the chopped kale and garlic powder. Saute till wilted down (about 5 minutes).
Serve the kale on the bottom mixed with the quinoa, top with veggies feta and dried cranberries. Enjoy!