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As the seasons shift and the air turns crisp, there’s something undeniably comforting about a dish that captures the essence of fall. Enter the Harvest Bliss Bowl, a nourishing and vibrant recipe that brings together the robust flavors of roasted Brussels sprouts and sweet butternut squash. This delightful bowl not only celebrates the bounty of the harvest but also serves as a wholesome option for both casual meals and more festive gatherings. Whether you’re looking for a colorful side dish or a hearty main course, this bowl has you covered.

Roasted Brussels & Butternut Harvest Bowl

Discover the comforting flavors of fall with the Harvest Bliss Bowl, featuring roasted Brussels sprouts and sweet butternut squash. This vibrant dish combines nutritious ingredients like quinoa, cranberries, and pecans, making it perfect for cozy dinners or festive gatherings. It's not just delicious but also packed with vitamins, antioxidants, and protein. Easy to prepare and customizable for your taste, this wholesome bowl is a delightful way to celebrate seasonal ingredients and healthy eating. Enjoy it warm or as a meal prep option for a satisfying weeknight dinner.
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Ingredients
  

2 cups Brussels sprouts, halved

2 cups butternut squash, peeled and diced into 1-inch cubes

1 cup quinoa, thoroughly rinsed

3 cups vegetable broth or water

1 tablespoon extra virgin olive oil

1 teaspoon pure maple syrup

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground pepper, to taste

1/2 cup dried cranberries, roughly chopped

1/2 cup pecans, roughly chopped

1/4 cup feta cheese, crumbled (optional)

Fresh parsley, coarsely chopped, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C) to ensure it's hot when the vegetables are ready to roast.

    Prepare the Vegetables: In a large mixing bowl, combine the halved Brussels sprouts and diced butternut squash. Drizzle them with olive oil and maple syrup, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss vigorously until all the pieces are evenly coated in the flavorful mixture.

      Roast the Vegetables: Spread the seasoned Brussels sprouts and butternut squash onto a large baking sheet lined with parchment paper. Make sure they are in a single layer to promote even roasting. Place in the preheated oven and roast for approximately 25-30 minutes, stirring halfway through, until the vegetables are golden brown and fork-tender.

        Cook the Quinoa: While the vegetables roast, prepare the quinoa. In a medium saucepan, bring the vegetable broth to a rolling boil. Add the rinsed quinoa, then reduce the heat to low, cover it with a lid, and let it simmer for about 15 minutes. The quinoa should be fluffy and all the liquid absorbed when done.

          Mix the Bowls: In a large serving bowl, use a fork to fluff the cooked quinoa, breaking up any clumps. Carefully fold in the roasted Brussels sprouts and butternut squash, along with the chopped dried cranberries and pecans. Toss gently to ensure that all the ingredients are well distributed without smashing the vegetables.

            Serve: Spoon the vibrant mixture into individual serving bowls. If desired, sprinkle crumbled feta cheese on top and finish with a generous garnish of freshly chopped parsley for a pop of color and freshness.

              Enjoy: Serve the bowls warm for a comforting meal, and savor the delicious flavors and textures of your nourishing Harvest Bliss Bowl!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4