Overall I think this is a great base for a nice healthy lunch. Thank you Dana for another delicious, healthy and easy to make recipe! Will be making this dish again in the near future! Yummy – I’m such a huge fan of bowls for dinner! Have a question? You can't go wrong with a good quinoa bowl . ★☆ Especially with Brussel Sprouts. https://www.delish.com/cooking/recipe-ideas/g3067/quinoa-bowls I made this with some Substitutions because it’s all I had: frozen beans and carrots, tri coloured quinoa, Italian seasoning, and lemon juice and it Still turned out amazing! Notify me of follow-up comments by email. Thanks Jennifer! That’s what I did! Ran out of quinoa, so I made with couscous with homemade veg broth and vegan seasoning. Something mild to balance the other flavors out. I am not vegan (yet haha) but I am trying hard to incorporate more vegetables into all my recipes. THIS RECIPE IS AWESOME!!! Tag @ilovegan on Instagram and hashtag it #ilovegan. But I'm sure you'll get the hang of it in no time! I made this recipe yesterday and packed up two servings for two lunches this week. Thanks for the inspiration! In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. It looked nothing like the color or consistency of the drizzled sauce in your pictures. I used cooked, canned chickpeas for this so I didn't have to worry about soaking them or anything. strangely though, my meat loving husband loved it and went back for seconds. I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Thanks! Thanks so much for sharing! The fast one-bowl meal makes a satisfying weeknight dinner or packable work lunch. It's nuts. Used butternut squash I/o potatoes. Thanks for the lovely comment, I hope spring comes your way soon! I bought it fresh the same day that I made the recipe. I wouldn’t say quinoa is my go-to grain, but it was perfect here. I’m guessing that the warm water would have prevented that from happening? (Make Ahead): Make sauce up to 1 day ahead; refrigerate covered.) Thank you so much Brittany. In a Vitamix or blender, combine roasted red peppers, olive oil, juice of the lemon, almonds, garlic & salt. Thanks so much for the lovely review! Thank you Dana! I made it with sweet potato as that has even more nutrients than the baby white potatoes but it is still so yummy! (peeled and quartered // large pieces halved), (yields ~3 Tbsp or 45 ml as original recipe is written). Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I had the same question (no tahini in the house :). I just have a little scrap leftover for lunch tomorrow. Hi Sarah! I made this for my mom because she was craving roasted vegetables and this dish hit the spot! P.S My boyfriend gave me a high five after his first bite :), I made this last week and it was so good that I’m making it again today! My son even asked to have the recipe sent to him. I have a thermometer in my oven for accuracy, so I’m not quite sure what the issue was. Definitely will make it again. Thanks. If you don't have za'atar, you can substitute 1/2 teaspoon each ground cumin and coriander. Your harvest bowl is something I could eat every day! I’ve been cooking new meals for almost a month now out of a couple cook books. I LOVE all your recipes ? This is the second time I’ve made the dressing (I used it in the Sweet Potato Buddha Bowl recipe too) and it was lovely. It's definitely important to cut every thing uniformly when it comes to sheet pan meals, at least you know for next time. Mine is closer to the latter. Truly a pleasure to eat because this easy-to-prepare dish leaves you feeling full and satisfied yet not bloated or full of inflammation. Broccolini definitely works! This was outstanding! !!! The consistency was super thick , and the color dark. I also used vegetable broth to cook the quinoa, just because that’s something I always do for a *little* extra flavor, and I used way more veggies than the recipe called for, seeing that a surplus of vegetables is never a bad thing. Made this for dinner last night. I don’t like many veggies, but this was soooo good :). I used sweet potatoes and broccoli instead of baby yellow potatoes and brussel sprouts. The switch of white potatoes to sweet potatoes was key as they were my favorite vegetable. Thanks so much for sharing! Clean plates and full bellies all around! I’ll definitely add this to my list of favorite recipes. If I can’t have sugar, is there a substitute for the maple syrup in the dressing? Cook for 2-3 minutes, stirring frequently. I’ve made this no less than 5 times and it is so good! That dressing can be added to any salad or roasted vegetables. My husband, myself and our 10 year old ate this up with zero leftovers. I just found your recipe via Pinterest and wow. When I cook it again, I think I am going to try sweet potato instead of mini yellow :-). I have been adding hot sauce (on top of sariracha) when I eat mine but I would love to try other options! (This ensures that the potatoes and carrots are cooked through and the Brussels don't get too soft.). This was really easy and so yummy and filling! Sliced the sweet potatoes too thick, whoops. Thank you! For better tasting quinoa, rinse it under cold water in a mesh strainer to get rid of the saponin. 3 servings sizes is based on the amount I personally can eat at one sitting before getting full. Just remember to turn your heater up a little too! Then open lid and fluff the quinoa with a fork. When you've got leftovers, lunch bowls are quick, easy and very satisfying. I just love kale, I can't get enough in the summer time! Quinoa + Kale Salad Bowl. This looks so good! It's quite the learning curve when you move out and have to start cooking for yourself! Girl I hear you! I love how easy and flavorful it is, and it gets my husbands' approval as well. This recipe was AMAZING!! If you're using dried beans, here are 2 resources: Soaking beans and how to cook dried beans. Yay! I would probably like your alternative you suggest and maybe add yogurt to it. I would say to just lemon and olive oil and that will do the trick! Yum, I made this last night for the first time....It was delish! Never. This was delicious!! This time I added some cauliflower and used tri-color quinoa, and mixed baby potatoes. I've gotta tell you, I am SO done with winter! and for how long? Definitely going to make these for lunches next week. Cover and cook over low heat until the rice is just tender, about 40 minutes. It was really delicious and so filling. p.s.The app also gives the micronutrient breakdown but I haven't included everything in this reply. Thanks for commenting . I am glad I found your blog! This recipe is delicious and perfect for this time of year. Clean, vegan eating never tasted so good! Preheat broiler. This reheats well and really is perfect for a comforting winter meal. I cooked the quinoa in chicken stock and that made it much more flavorful. Roasting vegetables makes them so much better. I cant wait to try this. I’m confused? Kale is one of my favourites too =D. 15 minutes. Made this for dinner tonight! Quinoa, Kale + Pesto Breakfast Bowls. I feel for you you!! SO good! We’re so glad you enjoyed it, Diane! In a medium saucepan combine quinoa, broth, and salt. Thanks for the great feedback as usual Cheryl! This recipe was delicious and super easy! This kale-kissed quinoa bowl features a tasty base of kale, quinoa, chickpeas, broccoli, bell pepper, and onion sprinkled with sliced almonds and feta and tossed in a light lemony dressing. It was a little on the bland side (I did not tops with fresh herbs and pom seeds). Vegetables came out very mushy although i followed the instructions but it is so good! ) to. 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