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Roasted Vegetable Quinoa Bowl: A Hearty Dinner Recipe for Fall

As the crisp air of autumn settles in, our culinary cravings often shift towards warm, comforting dishes that embody the essence of the season. One such recipe that not only satisfies the soul but also nourishes the body is the Roasted Vegetable Quinoa Bowl. Packed with vibrant flavours and wholesome ingredients, this dish is perfect for a hearty dinner during the fall months.

Ingredients

For the roasted vegetables:

• 1 medium-sized butternut squash, peeled and cubed
• 2 medium carrots, sliced
• 1 red onion, chopped
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

For the quinoa:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• A pinch of salt

For the dressing:

• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• Water, as needed for consistency
• Fresh lemon juice, to taste

For garnish:

• Fresh parsley, chopped
• Feta cheese or a vegan alternative (optional)
• Pumpkin seeds or walnuts

Method

1. Roast the Vegetables: Preheat your oven to 220°C (200°C fan) or 425°F. In a large bowl, combine the cubed butternut squash, sliced carrots, chopped red onion, and diced red bell pepper. Drizzle with olive oil and toss in the dried thyme, smoked paprika, salt, and pepper. Spread the vegetables out in a single layer on a baking tray and roast for about 25-30 minutes, or until tender and lightly caramelised, stirring halfway through.

2. Cook the Quinoa: While the vegetables are roasting, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa, vegetable broth (or water), and a pinch of salt. Bring to a boil, then reduce the heat to low and cover, allowing it to simmer for about 15 minutes or until all the liquid has been absorbed. Fluff the quinoa with a fork and set aside.

3. Prepare the Dressing: In a small bowl, whisk together the tahini, maple syrup, apple cider vinegar, and a splash of water to thin it out to your desired consistency. Adjust the seasoning with fresh lemon juice, salt, and pepper, if needed.

4. Assemble the Bowl: In a large serving bowl or individual bowls, layer the cooked quinoa at the base. Top with the roasted vegetables, and drizzle generously with the tahini dressing.

5. Add Garnishes: Sprinkle over chopped fresh parsley, crumbled feta or a vegan alternative, and a handful of pumpkin seeds or walnuts for added texture and nutrition.

Serving Suggestions

This Roasted Vegetable Quinoa Bowl is a complete meal in itself, but it can be paired with a warm crusty loaf of bread or a simple side salad. For those who enjoy a bit of heat, consider adding a dollop of harissa or a pinch of red pepper flakes to the dressing for an extra kick.

Conclusion

Embracing the flavours of fall has never been easier with this Roasted Vegetable Quinoa Bowl. Not only is it incredibly adaptable to suit your taste preferences and what you have on hand, but it also provides a nourishing, hearty dinner option that’s perfect for chilly evenings. So gather your favourite seasonal vegetables, whip up this delightful bowl, and enjoy the warmth and comfort it brings to your dining table this autumn.

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