Autumn Harvest Quinoa Bowl with Roasted Sweet Potatoes and Green Beans

Warm sweet potatoes and roasted green beans meet nutty quinoa and crispy pecans in a delightful autumnal dish that celebrates the colors and flavors of the season.

🛒 Ingredients

• 1 cup Quinoa
• 2 cups Diced Sweet Potatoes
• 1 pound Fresh Green Beans
• 2 tbsp Olive Oil
• 1/4 cup Pecans
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Maple Syrup
• 1 small Diced Onion
• 1 medium Diced Carrot
• 1 tbsp Apple Cider Vinegar
• 1 tsp Fresh Thyme

👨‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Peel and dice the sweet potatoes into 1-inch cubes. Place them on a baking sheet lined with parchment paper, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for 20 minutes or until tender.

3. 3

   Toss the green beans with the remaining 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for 15-20 minutes or until tender.

4. 4

   Cook the quinoa according to package instructions. Fluff with a fork and set aside.

5. 5

   In a large skillet, sauté the diced onion and carrot in 1 tablespoon of olive oil over medium heat until tender. Add the maple syrup, apple cider vinegar, and thyme. Cook for an additional 2 minutes.

6. 6

   In a large bowl, combine the cooked quinoa, roasted sweet potatoes and green beans, and sautéed onion and carrot mixture. Toss to combine.

7. 7

   Sprinkle the chopped pecans over the top of the quinoa mixture and serve immediately.

💡 Pro Tips

To avoid overcooking the sweet potatoes, check on them frequently during the last 5 minutes of roasting. To add extra crunch to the dish, top with crispy bacon or chopped fresh herbs.

📊 Nutrition per Serving