Delightful Harvest Grain Bowl with Roasted Squash & Kale

The aroma of roasted squash and kale wafts through the air, teasing your senses with earthy sweetness and a hint of smoky goodness. Picture this: you’re standing in your kitchen, the oven is working its magic, and you can’t help but feel like a culinary wizard conjuring up something truly delightful.

The harvest grain bowl with roasted squash and kale is not just a dish; it’s an experience that warms your heart and fills your belly. Whether you’re celebrating the arrival of fall or just looking for a cozy meal after a long day, this bowl brings all the comforting vibes while still being packed with nutrition. You can almost hear the grains whispering sweet nothings as they mingle with those vibrant veggies.

Ingredients for harvest grain bowl with roasted squash and kale

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

• Quinoa: This nutty grain serves as a hearty base for our bowl. Rinse it well to remove its natural coating before cooking.
• Butternut Squash: Choose firm, heavy squash for the best flavor. Cut it into cubes for even roasting.
• Kale: Fresh curly or lacinato kale adds texture and nutrients. Remove tough stems before using.
• Olive Oil: Use high-quality extra virgin olive oil for roasting and drizzling—flavor matters here!
• Maple Syrup: A touch of sweetness from pure maple syrup enhances the natural flavors of the vegetables.
• Salt & Pepper: Essential seasonings to bring out the flavor; adjust to taste.

For Optional Toppings:

• Feta Cheese: Crumbled feta adds a salty kick that pairs beautifully with the sweetness of the squash.
• Pumpkin Seeds: Toasted pumpkin seeds provide crunch and extra protein; toss them on right before serving.

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). While it heats up, grab a baking sheet and line it with parchment paper for easy cleanup later.

Step 2: Prepare the Squash

Cut the butternut squash into bite-sized cubes. Toss them in olive oil, salt, pepper, and maple syrup until evenly coated. Spread them out on the baking sheet in a single layer so they roast nicely.

Step 3: Roast the Squash

Place the baking sheet in your preheated oven. Roast for about 25-30 minutes or until tender and caramelized, flipping halfway through to achieve that golden color.

Step 4: Cook the Quinoa

While your squash roasts away, rinse one cup of quinoa under cold water. Combine it with two cups of water (or vegetable broth) in a pot. Bring to a boil, then cover and simmer on low heat for about 15 minutes until fluffy.

Step 5: Sauté the Kale

In a large skillet over medium heat, add a drizzle of olive oil. Toss in chopped kale leaves along with salt and pepper. Sauté for about five minutes until wilted but still vibrant green.

Step 6: Assemble Your Bowl

Once everything is cooked, start layering! In a bowl, add quinoa as your base followed by roasted squash and sautéed kale. Top with crumbled feta cheese and toasted pumpkin seeds if desired.

Transfer to plates and drizzle with more olive oil or maple syrup for that perfect finishing touch. Enjoy!

Perfecting the Cooking Process

Start by roasting the squash to bring out its sweetness. While that bakes away happily in the oven, cook your grains according to package instructions. Finally, sauté the kale until tender for a delightful finish.

Add Your Touch

Feel free to swap the squash for sweet potatoes or even beets. Experiment with different grains like quinoa or farro. Toss in some nuts or seeds for crunch, or add a dollop of hummus for extra creaminess.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. To reheat, simply microwave until warm or sauté in a pan with a splash of water to keep it moist.

Sometimes I whip up this harvest grain bowl with roasted squash and kale when friends come over. Their eyes light up as they dig in—it’s like I’m serving up edible happiness!

FAQs :

What are the main ingredients for a harvest grain bowl with roasted squash and kale?

The main ingredients in a harvest grain bowl with roasted squash and kale include quinoa or brown rice as the base, roasted butternut squash, fresh kale, and various toppings like nuts, seeds, and dried fruits. You can also add flavor with a dressing made from olive oil, lemon juice, salt, and pepper. These components create a nutritious meal that balances flavors and textures perfectly.

How do you roast squash for the harvest grain bowl?

To roast squash for your harvest grain bowl, first preheat your oven to 400°F (200°C). Peel and dice the butternut squash into uniform cubes. Toss them with olive oil, salt, pepper, and any desired spices. Spread the cubes on a baking sheet in a single layer. Roast for about 25-30 minutes until tender and golden brown. This method enhances the natural sweetness of the squash.

Can I make this harvest grain bowl in advance?

Yes! You can prepare the harvest grain bowl with roasted squash and kale in advance. Cook the grains ahead of time and store them in an airtight container in the refrigerator. Roast the squash and keep it separate until you’re ready to assemble your bowl. Kale can be massaged with dressing beforehand to enhance its flavor. This meal prep strategy saves time during busy weekdays.

What are some variations for this harvest grain bowl recipe?

You can easily customize your harvest grain bowl by swapping out ingredients based on your preferences or dietary needs. Try using different grains such as farro or barley instead of quinoa. For added protein, consider incorporating chickpeas or grilled chicken. You can also change up the vegetables by adding roasted Brussels sprouts or sweet potatoes for variety in flavor and texture.

Conclusion for harvest grain bowl with roasted squash and kale :

The harvest grain bowl with roasted squash and kale is a versatile dish that offers both nutrition and flavor. By utilizing wholesome ingredients like grains, seasonal veggies, nuts, and a zesty dressing, you create a satisfying meal perfect for any occasion. Remember to experiment with variations based on your preferences to keep it exciting. Enjoy this delicious bowl as part of a healthy lifestyle!

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Harvest Grain Bowl with Roasted Squash and Kale

• Author: Lilly
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: Vegetarian

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Description

Indulge in a cozy harvest grain bowl featuring roasted butternut squash, vibrant kale, and nutty quinoa, perfect for nourishing your body and delighting your taste buds.

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Ingredients

Scale 1x2x3x

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 medium butternut squash (cubed)
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Salt and pepper to taste
• 2 cups fresh kale (chopped)
• 1 tbsp olive oil
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted pumpkin seeds (optional)

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Instructions

1. Rinse quinoa under cold water.
2. Combine quinoa with vegetable broth or water in a pot; bring to a boil. Cover and simmer on low heat for approximately 15 minutes until fluffy.
3. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
4. In a bowl, toss cubed butternut squash with olive oil, maple syrup, salt, and pepper until evenly coated.
5. Spread squash in a single layer on the prepared baking sheet. Roast for about 25-30 minutes or until tender and caramelized, flipping halfway through.
6. In a skillet over medium heat, add olive oil.
7. Toss in chopped kale with salt and pepper; sauté for about five minutes until wilted but still bright green.
8. Layer cooked quinoa at the bottom of each bowl, followed by roasted squash and sautéed kale.
9. Top with crumbled feta cheese and toasted pumpkin seeds if desired.

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Nutrition

• Serving Size: 1 bowl (approx. 350g)
• Calories: 450
• Sugar: 10g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 12g
• Protein: 12g
• Cholesterol: 0mg

Keywords: - For added variety, swap butternut squash for sweet potatoes or beets. - Experiment with different grains like farro or barley. - Use seasonal vegetables for enhanced flavor.