Johnson's Harvest Grain Bowl

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant bowl featuring seasonal roasted vegetables and quinoa, offering a satisfying blend of textures and earthy flavors. This American-inspired vegetarian recipe (gluten-free), ready in about 45 minutes, pairs quinoa, chicken broth, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 quinoa
• 2 cups chicken broth
• 2 medium sweet potatoes
• 1 red bell pepper
• 1 medium zucchini
• 3 tbsp olive oil
• 3 cloves garlic
• 1 tsp dried rosemary
• 2 tbsp balsamic vinegar
• 1/2 cup feta cheese
• 1/4 cup pomegranate seeds

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 peeled and cubed sweet potatoes, 1 sliced red bell pepper, and 1 diced zucchini with 2 tbsp olive oil, 1 minced garlic clove, and 1/2 tsp rosemary. Spread on a parchment-lined baking sheet and roast for 25 minutes until edges are caramelized and tender.
2. Step 2: Rinse 1 cup quinoa under cold water, then combine with 2 cups chicken broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
3. Step 3: Whisk together 2 tbsp balsamic vinegar, remaining 1 tbsp olive oil, and 1 minced garlic clove for the dressing. Once quinoa is cooked, fluff with a fork and gently fold in 1/2 cup crumbled feta cheese and 1/4 cup pomegranate seeds. Serve warm over roasted vegetables.