Autumn Glow Bowl

The autumn winds have been blustery this week, and I’m adoring being able to bundle up in all my fluffy robes, sweaters, and scarves! When the weather is chilly outside, I love to kick on my oven and cook something that will fill the whole house with the delicious scents of autumn’s seasonal goodies. I’ve been craving a nice big, healthy bowl filled with fresh veggies and vitamins to fill me up while keeping my energy up on these cold fall days. My Autumn Glow Bowl is a beautiful combination of gorgeous ruby red beets, roasted brussels sprouts, golden butternut squash, feta cheese, spicy arugula, heart-healthy walnuts, and nutrient-filled quinoa all tossed in a maple-balsamic vinaigrette. This is a soul-satisfying meal that will keep you feeling that autumn glow all season!

To start our Autumn Glow Bowl we need to roast our veggies. Preheat your oven to 375*F. If you purchase your squash whole, cut it into small bite-size cubes. To save time, I sometimes purchase the pre-cut packages of squash in the produce department. Definitely a time-saver, especially on busy weeknights! For the brussels sprouts, peel off any yucky leaves and cut the sprouts in half lengthwise. On a large sheet pan lined with foil, place your butternut squash cubes and halved brussels sprouts. Drizzle the veggies with olive oil and season them with a pinch of salt and pepper. Bake the squash and sprouts for about 25 to 30 minutes or until they are soft enough to pierce with a fork. To prepare our beets, wash and peel the skin off of the beets. Cut each beet in half and wrap with foil. Place them on a sheet pan lined with parchment (just in case any juice leaks out) and place in your 400*F oven to roast for about 40 minutes or until they are soft enough to pierce with a fork. I like to cook my vegetables ahead of time and make some extra to have on hand to add to a different meal. Hey, if you’ve got the oven on, might as well make a big batch! I’m addicted to the roasted butternut squash, so honestly the more the merrier! 🙂

Now that our veggies are done, it’s time to put together these delicious bowls! I like to place the arugula on the bottom of the bowl first. Next, add your roasted butternut squash, brussels sprouts, beets, cooked quinoa, feta cheese, and chopped walnuts. Once the bowl is all layered and beautiful, we can quickly whisk up our maple-balsamic vinaigrette to go on top.

In a small bowl, whisk together your good-quality olive oil, balsamic vinegar, pure maple syrup, salt, black pepper, and paprika. When it’s all combined, drizzle it on the glow bowls and toss all of the ingredients just until everything becomes enrobed in the dressing. Serve immediately or you can store it in an airtight container to enjoy later. My Autumn Glow Bowl is filled with the season’s delicious, fresh produce and packed with vitamins and nutrients to keep you glowing all through fall!

Autumn Glow Bowl

Serves: 2 Bowls

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Ingredients

2 Packed Cups Arugula

3/4 Cup Cooked Quinoa

1/2 Cup Halved and Roasted Brussel Sprouts

1/2 Cups Cubed and Roasted Butternut Squash

1/2 Cup Roasted Beets (Cut in Small Pieces)

1/4 Cup Feta Cheese

1/4 Cup Chopped Walnuts

1 Tablespoon Olive Oil (Plus extra to drizzle on the roasted brussels sprouts and squash)

1 1/2 Tablespoons Balsamic Vinegar

1/4 Tablespoon Pure maple Syrup

1/2 teaspoon Fresh Cracked Black Pepper

1/2 teaspoon Salt

1/4 teaspoon Paprika

Directions

To start our Autumn Glow Bowl we need to roast our veggies. Preheat your oven to 375*F. If you purchase your squash whole, cut it into small bite-size cubes. For the brussels sprouts, peel off any yucky leaves and cut the sprouts in half lengthwise. On a large sheet pan lined with foil, place your butternut squash cubes and halved brussels sprouts. Drizzle the veggies with olive oil and season them with a pinch of salt and pepper. Bake the squash and sprouts for about 25 to 30 minutes or until they are soft enough to pierce with a fork. To prepare our beets, wash and peel the skin off of the beets. Cut each beet in half and wrap with foil. Place them on a sheet pan lined with parchment (just in case any juice leaks out) and place in your 400*F oven to roast for about 40 minutes or until they are soft enough to pierce with a fork. Now that our veggies are done, it’s time to put together these delicious bowls! I like to place the arugula on the bottom of the bowl first. Next, add your roasted butternut squash, brussels sprouts, beets, cooked quinoa, feta cheese, and chopped walnuts. For the Vinaigrette: In a small bowl, whisk together your good-quality olive oil, balsamic vinegar, pure maple syrup, salt, black pepper, and paprika. When it’s all combined, drizzle it on the glow bowls and toss all of the ingredients just until everything becomes enrobed in the dressing. Serve immediately or you can store it in an airtight container to enjoy later.