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- 2 medium sweet potatoes, diced - 1 pound Brussels sprouts, halved - 1 red bell pepper, diced - 1 medium zucchini, sliced - 1 red onion, sliced - 3 tablespoons olive oil - 1 can (15 oz) chickpeas, drained and rinsed - 1/2 cup feta cheese (optional) - Fresh parsley, chopped (for garnish) - Balsamic glaze (for drizzling) - Salt and pepper to taste

Roasted Vegetable Harvest Bowl

Embrace the flavors of fall with the Autumn Harvest Delight Bowl, a wholesome dish that celebrates the season's bounty of colorful vegetables and nourishing ingredients. Packed with sweet potatoes, Brussels sprouts, chickpeas, and topped with a drizzle of balsamic glaze, this recipe is not only delicious but also nutritious. Perfect for various dietary preferences, it’s a hearty meal option for family dinners or meal prep. Discover how to create this cozy bowl that captures the essence of autumn.
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Ingredients
  

1 medium sweet potato, peeled and cubed

1 cup Brussels sprouts, halved

1 red bell pepper, diced

1 zucchini, sliced

1 red onion, cut into wedges

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup cooked quinoa

1/2 cup canned chickpeas, drained and rinsed

1/4 cup crumbled feta cheese (optional)

1/4 cup chopped fresh parsley

2 tablespoons balsamic glaze

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Vegetables: In a large bowl, combine the cubed sweet potato, Brussels sprouts, red bell pepper, zucchini, and red onion.

      Season the Vegetables: Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.

        Roast the Vegetables: Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

          Cook the Quinoa: While the vegetables are roasting, prepare the quinoa according to package instructions. Fluff with a fork when done and set aside.

            Toss in Chickpeas: In the last 5 minutes of roasting, add the chickpeas to the baking sheet with the vegetables to warm them through.

              Assemble the Bowl: In a large serving bowl, layer the cooked quinoa, followed by the roasted vegetable and chickpea mixture.

                Garnish: Drizzle with balsamic glaze, add crumbled feta cheese if using, and sprinkle with fresh parsley.

                  Serve Immediately: Enjoy your colorful Autumn Harvest Delight Bowl while warm!

                    Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings