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Harvest Bowls

Healthy Sheet Pan Harvest Bowl


  • Author: Deborah
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 bowls 1x

Description

These healthy sheet pan Harvest Bowls are made using earthy quinoa, savory roasted vegetables, a drizzle of olive oil and maple syrup and hints of sage and smoked paprika. Easy to prepare, this vegan harvest bowl recipe is perfect for vegan meal prepping, especially if you are crazy busy and don’t want to spend a lot of time cooking.


Scale

Ingredients

  • 2 cups water
  • 1 cup quinoa
  • 2 cups arugula
  • 2 medium sweet potatoes sliced and roasted
  • 1 can organic chickpeas
  • 1/2 lb Brussel sprouts halved and roasted
  • 2 medium red beets
  • 2 green onions
  • 1 tsp smoked paprika
  • 1/2 tsp rubbed sage
  • 1 tbsp maple syrup
  • 1 tsp apple cider vinegar
  • sea salt & pepper to taste
  • 1 teaspoon raw pepitas
  • 1 tsp raw sunflower seeds
  • 1/2 tsp red pepper flakes
  • 1 tbsp olive oil (omit if WFPB)

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Combine water and broth in small saucepan and bring to boil. Reduce heat and simmer, covered, until grain is translucent and all the water has been absorbed. Typically takes about 15 minutes.
  • You’ll need 3 sheet pans for this recipe. Be sure to line each sheet pan with parchment paper or a silicone mat. Fill the first with slices of sweet potato. Brush or drizzle small amount of olive oil (or veggie broth if WFPB) on both sides. Sprinkle with sea salt, pepper and rubbed sage and top with drizzle of maple syrup. Place beets that you’ve rinsed well and rubbed with coconut oil (or veggie broth if WFPB) on opposite side of sheet pan. Leave a little space between the sweet potatoes and beets so they maintain their unique flavors.
  • Fill the second with Brussel sprout halves. Again, brush or drizzle with olive oil (or veggie broth if WFPB) and sprinkle with sea salt and pepper. Top with a thin veil of red pepper flakes.
  • Finally, in a medium bowl, combine vinegar, garlic, sea salt and pepper with chickpeas. Place on last sheet pan. Sprinkle with smoked paprika.
  • Roasting times vary. I recommend putting the vegetables side by side on center rack and the chickpeas on top rack. Watch the veggies carefully so they don’t get too crisp. They are done in about 20-30 minutes, depending upon your oven, or when they are fork-tender. Remove from oven and place chickpeas on center rack to finish baking. They should be nice and crisp, but not charred.
  • Fill the bottom of bowls with quinoa. Layer in any way you choose, however, I placed mine in the following order: after quinoa: arugula, sweet potatoes, Brussel sprouts, beets and chickpeas. I then top with green onion, pepitas, sunflower seeds and if you’d like, my Cilantro Lime Avocado Sauce. Enjoy immensely.

Notes

  • I love my veggies a little charred, as you can see from the pictures. You may not! Therefore, be sure to watch carefully and remove those little boogers before they get too black.
  • You don’t have to use my combo of veggies, seasonings or seeds. Just know the flavors I chose compliment each other well so that’s why I chose them.
  • Store in airtight container in refrigerator for up to 3 days.
  • Use a dressing of your choice if you don’t want to use my Cilantro Lime Avocado Sauce. But please note, it sure is good with my sauce.
  • Beets typically require a longer roasting time and should be left in oven longer than other veggies.
  • If WFPB, replaced olive oil with vegetable broth.
  • Category: Main Dish
  • Method: Oven
  • Cuisine: American

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