This quinoa bowl with butternut squash and Brussels sprouts is a warm, cozy and filling vegetarian dinner!
Preheat oven to 400.
Prepare the butternut squash by cutting off the ends, peeling the skin and scooping out seeds. Cut the squash in 1/2-inch pieces. Place on a sheet pan and drizzle with 2 teaspoons olive oil and season with half of the salt and pepper.
Roast squash at 400 for 35 minutes, stirring once.
Meanwhile, prep the Brussels sprouts and place on a second sheet pan. Season with remaining two teaspoons olive oil and remaining salt and pepper and red pepper flakes, if using.
Roast the Brussels sprouts at 400 for 20 minutes. (I stir the squash when I add the pan of Brussels sprouts to the oven.)
While the vegetables are roasting, cook the quinoa according to package directions. Season to taste with salt and pepper.
Assemble the bowls: divide the quinoa, squash and Brussels sprouts among 4 bowls. Top each with 1 1/2 tablespoons dried cranberries and a drizzle of balsamic vinegar or balsamic vinaigrette. Enjoy!
You can substitute sweet potato for the butternut squash if you’d like.
And/or you can switch out the quinoa for farro or some brown or wild rice, if you prefer.
You can omit or adjust the red pepper flakes to suit your desired level of heat. As written, it’s not spicy at all, just has a hint of background heat.
You can add Parmesan cheese or grilled chicken to these bowls if you don’t need them to be vegetarian or vegan.
You could also top with some slivered almonds or pine nuts.
I use about a tablespoon of just balsamic vinegar for each of my bowls but you can adjust the amount to suit your tastes. You could also substitute a balsamic vinaigrette dressing.
|Amount Per Serving||As Served|
|Calories 325kcal Calories from fat 69|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 1g||5%|
|Dietary Fiber 9g||36%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|