Delicious Autumn Glow Quinoa Bowls for Cozy Evenings

Delicious Autumn Glow Quinoa Bowls for a Cozy Meal

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Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
Preheat your oven to 425°F (220°C). Chop your sweet potatoes, Brussels sprouts, and carrots into bite-sized pieces. Toss them in olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes, turning halfway through, until they are tender and caramelized.
In a skillet, heat a splash of olive oil over medium heat. Add a couple of handfuls of your chosen leafy greens and sauté for about 3-5 minutes until they are wilted but still vibrant.
If using chickpeas, you can simply drain and rinse them. For beef, season your diced beef with salt and pepper, then cook it in a pan over medium-high heat until browned and cooked through.
In a small bowl, whisk together 3 tablespoons of tahini, 2 tablespoons of maple syrup, 1 tablespoon of lemon juice, and a splash of water to thin it out. Adjust the consistency to your liking.
In each bowl, start with a base of quinoa. Top with roasted vegetables, sautéed greens, and your choice of protein. Drizzle with the dressing and sprinkle with toasted pumpkin seeds and fresh herbs for garnish.