Seneca Falls Harvest Grain Bowl
A vibrant bowl featuring roasted root vegetables, quinoa, and a maple-dijon dressing, inspired by the Finger Lakes region's farm-to-table ethos. This american-inspired vegetarian (gluten-free) ready in about 45 minutes pairs olive oil, maple syrup, dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 medium, peeled and diced into 1/2-inch cubes sweet potato
- 2 medium, peeled and diced into 1/2-inch cubes carrot
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 cup, rinsed quinoa
- 2 cups chicken broth
- 2 cups, stemmed and chopped kale
- 1 cup, halved cherry tomatoes
- 3 tbsp, toasted pumpkin seeds
- 1/4 cup, crumbled feta cheese
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 medium peeled sweet potato diced into 1/2-inch cubes, 2 medium peeled carrots diced into 1/2-inch cubes, 2 tbsp olive oil, 1 tbsp maple syrup, and 1/4 tsp salt on a baking sheet. Roast for 25 minutes until tender and caramelized at the edges.
- Step 2: Meanwhile, combine 1 cup rinsed quinoa 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. Fluff with a fork.
- Step 3: Whisk together 1 tbsp dijon mustard, 1 tbsp apple cider vinegar, 1 tsp maple syrup, and 1 tbsp olive oil for the dressing. Toss 2 cups chopped kale with 1/4 cup dressing until coated and softened, about 2 minutes.
- Step 4: In a bowl, layer cooked quinoa, roasted vegetables, 1 cup halved cherry tomatoes, 1/4 cup crumbled feta cheese, and 3 tbsp toasted pumpkin seeds. Drizzle with remaining dressing and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seneca Falls Harvest Grain Bowl take to make?
Total time is about 45 minutes (20 min prep + 25 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 Seneca Falls Harvest Grain 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 olive oil from drying out.
Can I substitute ingredients in Seneca Falls Harvest Grain 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 Seneca Falls Harvest Grain 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 Seneca Falls Harvest Grain Bowl gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
