Go Back
This healthy, plant-based bowl is perfect as an autumn lunch or dinner. It’s high in protein and comes with a delicious, creamy maple sauce! #fallrecipe #grainbowl #delicata
Print
Fall Harvest Bowl
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This healthy, plant-based bowl is perfect as an autumn lunch or dinner. It’s high in protein and comes with a delicious, creamy maple sauce!

Course: Main Course
Cuisine: American
Keyword: brussel sprouts, delicata squash, fall recipe, quinoa
Servings: 4
Calories: 503 kcal
Author: Simple Fit Vegan
Ingredients
  • 1 delicata squash
  • 1 lbs Brussel sprouts (approx. 500 g)
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup quinoa
  • 1 15- ounce can red kidney beans
  • 1 tbsp maple syrup
  • Pinch of cayenne pepper
Maple Yogurt Dressing
  • 1/2 unflavored, plain non-dairy yogurt
  • 2 tbsp maple syrup
  • 2 tsp mustard
  • 2 tsp apple cider vinegar
  • pinch of sea salt
  • pinch of black pepper
Instructions
  1. Preheat oven to 400 F / 200 C.
  2. Cut the delicata squash into rings. There is no need to peel delicata squash, the skin will be soft and edible after roasting. Toss in 1 tbsp olive oil, 1/2 tsp salt and 1/8 tsp pepper.
  3. Wash Brussel sprouts and cut off any stems. Toss in 1 tbsp olive oil, 1/2 tsp salt and 1/8 tsp pepper.

  4. Lay both delicata squash rings and Brussel sprouts on one sheet pan. Roast in the oven for 20 minutes, turning half-way.

  5. While vegetables are roasting in the oven, cook quinoa. Rinse quinoa under cold water. Then toast it for 5 mins in a pot, stirring continuously. Add water, enough to cover quinoa by 1 inch. Bring to a boil. Then cover and simmer on the lowest heat for 10 minutes. Fluff with the fork.

  6. In a small bowl, add maple syrup and cayenne to red kidney beans and gently mix. Set aside.
  7. To prepare the Maple Yogurt Dressing, whisk all ingredients together in a bowl.

  8. Assemble Fall Harvest Bowl, by layering quinoa, red kidney beans, Brussel sprouts, delicata squash and pour 1 tbsp of Maple Yogurt Dressing all over the bowl.

  9. Store cooked ingredients in separate containersin the fridge for up to 5 days.
Recipe Notes

Nutrition Information (per serving): Calories: 503 Fat: 10.1 g Saturated fat: 1.5 g Carbohydrates: 76.6 g Dietary Fiber: 18 g Sugar: 9.9 g Sodium: 1202 mg Protein: 25 g