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Roasted Autumn Vegetable and Quinoa Bowl
Roasted Autumn Vegetable and Quinoa Bowl

Roasted Autumn Vegetable and Quinoa Bowl
A hearty and nutritious dinner featuring seasonal autumn vegetables and protein-rich quinoa.
Roasted Autumn Vegetable and Quinoa Bowl
Ingredients:
1
Servings
  • 150
    g
     quinoa
  • 200
    g
     butternut squash
  • 150
    g
     brussels sprouts
  • 1
    item
     red onion
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 50
    g
     feta cheese
  • 30
    g
     pumpkin seeds
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Roasted Autumn Vegetable and Quinoa Bowl
Instructions:
  1. Preheat the oven to 200°C.
  2. Rinse the quinoa under cold water and cook according to package instructions.
  3. Peel and cube the butternut squash. Trim and halve the Brussels sprouts. Slice the red onion.
  4. Place the vegetables on a baking sheet. Drizzle with olive oil, add minced garlic, salt, and pepper. Toss to coat.
  5. Roast in the oven for 25-30 minutes until tender and golden brown.
  6. Once cooked, fluff the quinoa with a fork and mix with roasted vegetables.
  7. Top with crumbled feta cheese and pumpkin seeds.
  8. Drizzle with lemon juice before serving.
Nutrition Per Serving 700 g Per 100g
Energy 688 kcal 98 kcal
Protein 22 g 3.1 g
Fibre 12 g 1.7 g
Salt 1 g 0.1 g
Sugar 8 g 1.1 g
Carbohydrates 80 g 11.4 g
Fat 32 g 4.6 g
  • 150
    g
     quinoa
  • 200
    g
     butternut squash
  • 150
    g
     brussels sprouts
  • 1
    item
     red onion
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 50
    g
     feta cheese
  • 30
    g
     pumpkin seeds
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Rinse the quinoa under cold water and cook according to package instructions.

Peel and cube the butternut squash. Trim and halve the Brussels sprouts. Slice the red onion.

Place the vegetables on a baking sheet. Drizzle with olive oil, add minced garlic, salt, and pepper. Toss to coat.

Roast in the oven for 25-30 minutes until tender and golden brown.

Once cooked, fluff the quinoa with a fork and mix with roasted vegetables.

Top with crumbled feta cheese and pumpkin seeds.

Drizzle with lemon juice before serving.

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