Harvest Quinoa & Roasted Veggie Bowl
A vibrant grain bowl packed with roasted sweet potatoes, kale, and cranberries, tossed in a maple-balsamic dressing. This global-inspired grilling (vegetarian) ready in about 65 minutes pairs uncooked quinoa, cubed sweet potato, bunch, chopped broccolini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, uncooked quinoa
- 1.5 lbs, cubed sweet potato
- 1 bunch, chopped broccolini
- 0.5 cup, diced red onion
- 0.5 cup, dried cranberries
- 0.25 cup maple syrup
- 0.25 cup balsamic vinegar
- 0.25 cup olive oil
- 0.25 tsp, dried thyme
Instructions
- Step 1: Preheat oven to 425°F. Toss sweet potato cubes with 0.25 cup olive oil, 0.25 tsp salt, and 0.125 tsp black pepper. Roast for 25-30 minutes until tender.
- Step 2: In a skillet, sauté broccolini and red onion in 0.125 cup olive oil over medium heat for 5 minutes until slightly charred.
- Step 3: Cook quinoa according to package instructions, then stir in 0.25 cup maple syrup and 0.25 cup balsamic vinegar.
- Step 4: In a bowl, combine roasted sweet potato, sautéed broccolini, quinoa, and dried cranberries. Toss with 0.125 tsp thyme and 0.125 tsp salt.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Harvest Quinoa & Roasted Veggie Bowl take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Harvest Quinoa & Roasted Veggie Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked quinoa from drying out.
Can I substitute ingredients in Harvest Quinoa & Roasted Veggie Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Harvest Quinoa & Roasted Veggie Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Harvest Quinoa & Roasted Veggie Bowl vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
