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As the leaves begin to change and the air cools, there's a certain magic that comes with the fall harvest. The Harvest Bliss Bowl embodies this seasonal transition, presenting a vibrant medley of roasted Brussels sprouts and butternut squash that is both visually appealing and packed with nutrition. This dish not only highlights the earthy flavors of autumn but also serves as a wholesome meal that is rich in protein, fiber, and essential nutrients, making it a perfect choice for anyone looking to embrace healthy eating.

Roasted Brussels & Butternut Harvest Bowl

Embrace the flavors of fall with the Harvest Bliss Bowl, featuring roasted Brussels sprouts and butternut squash. This vibrant dish is a delightful combination of nutrition and taste, packed with protein, fiber, and essential vitamins. Each ingredient not only enhances the dish's flavor but also contributes to your well-being, making it a perfect choice for healthy eating. Easy to prepare and visually appealing, this bowl is great for any autumn meal that celebrates seasonal bounty.
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Ingredients
  

2 cups Brussels sprouts, halved

2 cups butternut squash, peeled and diced

1 cup quinoa, rinsed

3 cups vegetable broth

1 tablespoon olive oil

1 teaspoon maple syrup

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

1/2 cup dried cranberries

1/2 cup pecans, roughly chopped

1/4 cup feta cheese, crumbled (optional)

Fresh parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Vegetables: In a large mixing bowl, toss the halved Brussels sprouts and diced butternut squash with olive oil, maple syrup, garlic powder, smoked paprika, salt, and pepper until they are evenly coated.

      Roast the Vegetables: Spread the Brussels sprouts and butternut squash on a large baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until they are golden and tender.

        Cook the Quinoa: While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

          Mix the Bowls: In a large serving bowl, fluff the cooked quinoa with a fork. Add the roasted Brussels sprouts and butternut squash, dried cranberries, and chopped pecans. Toss gently to combine all the ingredients.

            Serve: Divide the mixture into serving bowls. Top with crumbled feta cheese (if using) and garnish with freshly chopped parsley.

              Enjoy: Serve warm and enjoy your vibrant and nourishing Harvest Bliss Bowl!

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4