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As the leaves turn and the air becomes crisp, we find ourselves craving the warm, comforting flavors of fall. What better way to embrace this season than with a vibrant, nourishing One-Pan Fall Harvest Veggie Bowl? This delightful dish showcases the bounty of autumn produce, combining roasted root vegetables, hearty grains, and an array of seasonal spices that evoke the essence of fall in every bite.

One-Pan Fall Harvest Veggie Bowl

Embrace the flavors of fall with a vibrant One-Pan Fall Harvest Veggie Bowl! This easy recipe features roasted root vegetables, quinoa, and seasonal spices, making it the perfect warm and nourishing meal for cozy autumn evenings. With minimal cleanup and maximum flavor, it's perfect for busy weeknights. Customize with your favorite vegetables and toppings for a dish that's not only delicious but also packed with nutrients. Bring the essence of autumn to your table!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium butternut squash, peeled and cut into 1-inch cubes

1 cup Brussels sprouts, halved

1 red onion, chopped

1 cup carrots, sliced

2 cups kale, chopped (stems removed)

3 cloves garlic, minced

2 tbsp olive oil

1 tsp dried thyme

1 tsp ground cinnamon

½ tsp salt

¼ tsp black pepper

½ cup dried cranberries

¼ cup pumpkin seeds

Instructions
 

Begin by preheating your oven to 400°F (200°C) and prepare a large baking sheet with parchment paper.

    In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring this mixture to a boil, then lower the heat, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed. When finished, fluff the quinoa with a fork and set aside.

      While the quinoa is cooking, spread the diced butternut squash, Brussels sprouts, red onion, and carrot slices onto the lined baking sheet. Drizzle with olive oil and season with thyme, cinnamon, salt, and pepper. Toss the vegetables thoroughly to ensure they are evenly coated.

        Roast the vegetables in the preheated oven for approximately 20-25 minutes, stirring halfway through, until they become tender and slightly caramelized.

          In the final 5 minutes of roasting, introduce the chopped kale and minced garlic to the baking sheet, mixing well with the other vegetables. Roast until the kale has wilted.

            After the roasting is complete, combine the roasted vegetable mix with the cooked quinoa in a large bowl. Stir in the dried cranberries and pumpkin seeds, gently tossing to combine.

              Serve the harvest veggie bowl warm, possibly with an additional sprinkle of seeds on top, for a lovely autumn meal!

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