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Amazing 1st January Harvest Bowl Sweet Success

January Harvest Bowl (Seasonal Winter Veggies Galore)
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Enjoy this hearty January Harvest Bowl, packed with the best seasonal winter vegetables. This recipe brings warm, comforting flavors perfect for a chilly evening.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 small butternut squash, peeled and cubed
  • 1 cup Brussels sprouts, halved
  • 1 cup chopped kale
  • 1/2 cup cooked black beans
  • 1/4 cup dried cranberries
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For Dressing: 3 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash and halved Brussels sprouts with 1 tablespoon of olive oil, thyme, salt, and pepper on a baking sheet.
  3. Roast for 20-25 minutes, stirring halfway, until tender and slightly caramelized.
  4. While vegetables roast, cook the quinoa: combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  5. In a small bowl, whisk together the maple syrup, apple cider vinegar, and Dijon mustard for the dressing.
  6. In a large bowl, combine the cooked quinoa, roasted vegetables, chopped kale, and black beans.
  7. Drizzle the dressing over the bowl ingredients and gently toss to combine.
  8. Stir in the dried cranberries just before serving.

Notes

  • Feel free to substitute root vegetables based on what looks best at the market.
  • If you prefer a creamier texture, add a tablespoon of tahini to the dressing.
  • This bowl reheats well for easy lunches.

Nutrition

Find it online: https://tasteportfolio.com/january-harvest-bowl-seasonal-winter-veggies/