Roasted Pumpkin Broccoli Quinoa Bowls
These Roasted Pumpkin Broccoli Quinoa Bowls are a delightful blend of fall flavors, perfect for a healthy and hearty meal.
Equipment
- 1 Baking Sheet lined with parchment
- 1 Saucepan
- 1 Mixing Bowl large
Ingredients
Main Ingredients
- 1 small pumpkin peeled and cubed
- 2 cups broccoli florets
- 1 cup quinoa rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons pumpkin seeds
- 1/4 cup crumbled feta cheese optional
Optional Add-Ins
- 1/4 cup dried cranberries
- 1/4 cup chopped nuts such as almonds or pecans
- Fresh herbs like parsley or thyme for garnish
Instructions
Preparation
- Preheat oven to 400°F. Toss the pumpkin and broccoli with olive oil, garlic powder, salt, and pepper. Spread on a lined baking sheet.
- Roast in the oven for 25-30 minutes until tender and caramelized.
- In a saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes. Let sit covered for 5 minutes off heat.
- Divide cooked quinoa into bowls, top with roasted vegetables, pumpkin seeds, and feta cheese if using.
Serving
- Garnish with optional add-ins and serve warm.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure vegetables are evenly cut for uniform cooking. Add smoked paprika for extra flavor.
Ingredient Substitutions: Use sweet potatoes instead of pumpkin or add kale for extra greens.
How to Serve: Serve with a side of crusty bread or a fresh salad.
Storage & Freshness: Keep in an airtight container for freshness.
Make-Ahead Tips: Roast vegetables and cook quinoa a day in advance for quick assembly.
Ingredient Substitutions: Use sweet potatoes instead of pumpkin or add kale for extra greens.
How to Serve: Serve with a side of crusty bread or a fresh salad.
Storage & Freshness: Keep in an airtight container for freshness.
Make-Ahead Tips: Roast vegetables and cook quinoa a day in advance for quick assembly.