Delicious Harvest Grain Bowl with Roasted Squash & Kale

The harvest grain bowl with roasted squash and kale is a delightful blend of flavors that will make your taste buds dance. Imagine the sweetness of caramelized squash mingling with earthy kale, topped off with a sprinkle of crunchy seeds and a drizzle of zesty dressing. sweet potato and black bean tacos Each bite is a celebration of autumn’s bounty! For more inspiration, check out this spicy chorizo sweet potato chili recipe.

Every time I whip up this grain bowl, I’m transported back to my childhood kitchen, where my mom would create something magical from the garden. It’s perfect for cozy dinners or as a vibrant dish at potlucks. Get ready to experience a flavor explosion that will have your friends begging for seconds!

Ingredients for harvest grain bowl with roasted squash and kale

apple crisp with oat crumble.

Here’s what you’ll need to make this delicious dish:

• Quinoa: A great base for this bowl; choose tri-color quinoa for added visual appeal and extra nutrients.
• Butternut Squash: Sweet and nutty when roasted; look for firm squash without blemishes.
• Kale: Choose fresh, dark green leaves for the best flavor; lacinato kale adds a lovely texture.
• Olive Oil: Use high-quality extra virgin olive oil to enhance the dish’s richness and flavor.
• Garlic: Fresh garlic cloves will add aromatic depth; don’t skimp on this essential ingredient!
• Salt and Pepper: Essential seasonings to bring all the flavors together; adjust to taste.

For the Dressing:

• Balsamic Vinegar: This tangy vinegar will brighten the bowl; opt for a good quality one to elevate the flavors.
• Maple Syrup: Adds a touch of sweetness that complements the savory elements perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make harvest grain bowl with roasted squash and kale

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). This temperature is key for roasting those veggies until they’re caramelized perfection.

Step 2: Prepare the Squash

Peel and dice your butternut squash into bite-sized cubes. Toss them in olive oil, salt, pepper, and minced garlic in a large bowl until well-coated.

Step 3: Roast the Squash

Spread the seasoned squash onto a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until golden brown and fork-tender.

Step 4: Cook Your Quinoa

While the squash roasts, rinse one cup of quinoa under cold water. In a medium saucepan, combine it with two cups of water or broth. Bring it to a boil, then reduce heat and let simmer for about 15 minutes or until fluffy.

Step 5: Sauté the Kale

In a skillet over medium heat, drizzle some olive oil and add chopped kale. Sauté for about five minutes until wilted but still vibrant green.

Step 6: Make Your Dressing

In a small bowl, whisk together balsamic vinegar and maple syrup. Drizzle this delightful mix over your warm quinoa before assembling your bowls.

For serving suggestion: Divide quinoa among bowls, top with roasted squash and sautéed kale. Drizzle with your dressing before digging in—enjoy every delicious bite!

Perfecting the Cooking Process

To create your harvest grain bowl with roasted squash and kale efficiently, start by roasting the squash while your grains cook. Once those are ready, sauté the kale until it’s tender, then assemble everything together for a deliciously harmonious dish.

Add Your Touch

Feel free to customize your harvest grain bowl with roasted squash and kale! Swap in quinoa for farro, toss in some chickpeas for added protein, or sprinkle feta cheese on top for extra flavor. butternut squash mac and cheese Make it your own!

Storing & Reheating

Store your harvest grain bowl with roasted squash and kale in an airtight container in the fridge for up to four days. Reheat gently in the microwave or on the stovetop to keep those flavors fresh without sacrificing texture.

Sometimes I whip up this harvest grain bowl with roasted squash and kale when I want to impress friends—it’s always met with rave reviews and requests for seconds!

FAQs :

What ingredients do I need for a harvest grain bowl with roasted squash and kale?

To create a delicious harvest grain bowl with roasted squash and kale, gather the following ingredients: quinoa or farro as your base grain, seasonal squash (like butternut or acorn), fresh kale, olive oil, salt, pepper, and your favorite toppings such as nuts, seeds, or dried cranberries. pumpkin soup with sage You can also include protein options like chickpeas or grilled chicken to enhance the nutritional value of your meal. Feel free to customize based on your preferences or dietary needs.

How do I roast squash for my harvest grain bowl?

Roasting squash for your harvest grain bowl is quite simple. Preheat your oven to 400°F (200°C). Cut the squash into cubes and toss them in olive oil, salt, and pepper. Spread the cubes on a baking sheet in a single layer, ensuring they don’t overcrowd. Roast for about 25-30 minutes or until they’re golden brown and tender. Stir halfway through for even cooking. This method brings out the natural sweetness of the squash, making it a perfect addition.

Can I make a vegan version of the harvest grain bowl?

Absolutely! A vegan harvest grain bowl with roasted squash and kale is easy to prepare. Simply use plant-based grains like quinoa or farro as your base. For protein, consider adding roasted chickpeas or tofu instead of meat. Make sure to use vegetable broth when cooking your grains for extra flavor. The roasted squash and kale provide great nutrients while keeping the dish completely vegan-friendly.

How long does it take to prepare a harvest grain bowl with roasted squash and kale?

Preparation time for a harvest grain bowl with roasted squash and kale typically takes around 15-20 minutes if you have all ingredients ready. Roasting the squash usually takes about 25-30 minutes in the oven. Therefore, you can have this wholesome meal ready within an hour, making it an ideal choice for busy weeknights or meal prep sessions during weekends. For more inspiration, check out this flavorful chicken burrito bowls recipe.

Conclusion for harvest grain bowl with roasted squash and kale :

In summary, a harvest grain bowl with roasted squash and kale is not only nutritious but also incredibly versatile. With simple ingredients like quinoa, seasonal squash, and fresh greens, you can create a dish that satisfies both taste buds and health goals. Remember to customize it according to your preferences by adding proteins or various toppings. Enjoy this colorful meal as part of your weekly rotation for a delightful experience packed with flavors!

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📖 Recipe Card

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Harvest Grain Bowl with Roasted Squash and Kale

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• Author: Clare Schmidt
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Savor the essence of autumn with this Harvest Grain Bowl, a vibrant dish featuring roasted butternut squash, earthy kale, and fluffy quinoa. Drizzled with a sweet balsamic-maple dressing, it’s perfect for cozy dinners or potlucks. Each bite combines delightful textures and flavors that nourish both body and soul.

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Ingredients

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• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 medium butternut squash, peeled and diced (about 4 cups)
• 2 cups kale, chopped
• 2 tbsp extra virgin olive oil, divided
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss butternut squash cubes with 1 tablespoon olive oil, garlic, salt, and pepper. Spread on a lined baking sheet and roast for 25-30 minutes until golden and fork-tender.
3. Rinse quinoa under cold water. Combine quinoa and vegetable broth or water in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until fluffy.
4. In a skillet over medium heat, add remaining olive oil and sauté kale for about 5 minutes until wilted.
5. Whisk together balsamic vinegar and maple syrup in a small bowl. Drizzle over cooked quinoa before assembling the bowls.
6. Serve by dividing quinoa among bowls, topping with roasted squash and sautéed kale.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (approximately 400g)
• Calories: 450
• Sugar: 6g
• Sodium: 210mg
• Fat: 17g
• Saturated Fat: 2g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg