Lately it’s been alllllll about the meal prep over here. This time of year feels busier than usual and anything I can do to prep lunch or dinner in advance is so incredibly helpful. This Harvest Quinoa Grain Bowl keeps in the fridge for 3-4 days and it’s so handy to be able to grab something filling AND healthy when you’re hungry!

Also, my son is starting daycare tomorrow and I have been both dreading this day and excited about it for a while now. Definitely going to miss having him around all day but so happy that he’ll get to be around other kids more and I can start carving out some more time to cook before and after work. I know this recipe is going to come in handy this week for lunches!

Why You’ll Love Harvest Quinoa Grain Bowl:

1. Nutrient-Packed Ingredients: From the nutrient-rich quinoa and kale to the vitamin-packed sweet potatoes and cauliflower, each ingredient in this grain bowl offers a TON of health benefits.
2. Versatile and Customizable: This recipe is incredibly versatile, so you can customize it based on your preferences and dietary restrictions. Add your favourite protein or swap ingredients to suit whatever you’re craving.
3. Meal Prep Friendly: Prepare a batch of this grain bowl ahead of time for quick and easy meals throughout the week. It’s perfect for busy schedules and on-the-go lifestyles.
4. Wholesome and Satisfying: Packed with fiber, protein, and essential nutrients, this grain bowl is not only delicious but also incredibly satisfying, keeping you full and energized for hours.

How to Make Harvest Quinoa Grain Bowl:

Step One:

Preheat the oven to 425 degrees.

Step Two:

Chop up 1 head of cauliflower and 2 large sweet potatoes and place on a baking sheet. Drizzle with plenty of olive oil, and season with salt, pepper and garlic powder. Mix to combine and roast in the oven for about 30 minutes (or until golden).

Step Three:

While the vegetables roast, make your quinoa in a small/medium pot. Add 1 cup quinoa to 2 cups broth (I used chicken broth) and bring to a bubble. Cover and let simmer on low for about 15 minutes or until the liquid has absorbed. Fluff with a fork and keep on the side.

Step Four:

Make the vinaigrette: add lemon juice and apple cider vinegar to the minced shallot and garlic and let this sit for a minute or two. This helps mellow out the sharpness of the shallot/garlic! Then add dijon, a good pinch of salt, honey and olive oil. Whisk to combine.

Step Five:

Once the vegetables are nice and golden, we can start assembling! Start with the quinoa, then add the roasted vegetables, massaged chopped kale, pumpkin seeds, shaved parmesan, and the lemon vinaigrette.

Step Six:

Feel free to top with a protein of your choice or keep enjoy as is! 

Storing Harvest Quinoa Grain Bowl:

Store any leftovers in an airtight container in the fridge for up to 3-4 days. I like making a little extra of the vinaigrette and keeping that to add to the leftovers to brighten up a bit!

Substitutions for Harvest Quinoa Grain Bowl:

Feel free to get creative and customize this recipe to suit your taste preferences and dietary needs! Here are some ideas:

• • Swap kale for spinach or arugula.
  • Substitute sweet potatoes with butternut squash or carrots.
  • Use any variety of quinoa you prefer, such as white, red, or black quinoa.
  • Replace pumpkin seeds with toasted almonds, walnuts, or sunflower seeds.
  • For a vegan version, omit the parmesan cheese or use a plant-based alternative.

Other Salad Recipes You May Enjoy:

Mediterranean Pearl Couscous Salad

Warm Rustic Tortellini Bowl

Spring Green Orzo Salad

BLT Pesto Orzo Bowl

Warm Fall Pearl Couscous Salad