Low Fat Harvest Bowl
Fuel your body and delight your taste buds with this wholesome Low Fat Harvest Bowl, a vibrant medley of roasted butternut squash, caramelized Brussels sprouts, and sweet red onions tossed with fluffy quinoa and fresh baby spinach. Complemented by juicy cherry tomatoes and a tangy homemade lemon-tahini dressing, this nutrient-packed recipe offers a perfect balance of hearty flavors and light, plant-based goodness. Ready in just 45 minutes, this easy-to-make dish is low in fat, high in fiber, and brimming with seasonal ingredients, making it a great option for meal prep, a healthy lunch, or a satisfying dinner. Perfect for vegans and health enthusiasts alike, this harvest bowl is a celebration of fresh, wholesome eating!
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Recipe Information
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 cups brussels sprouts, halved
- 1 medium red onion, sliced
- 1 tablespoon olive oil
- 1 cup quinoa
- 2 cups vegetable broth
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Place the butternut squash cubes and halved Brussels sprouts on a large baking sheet along with the sliced red onion. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat.
Roast the vegetables in the preheated oven for 25-30 minutes, until tender and slightly caramelized, stirring halfway through cooking.
While the vegetables are roasting, rinse the quinoa under cold water and then place it in a medium saucepan with vegetable broth. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes, or until the quinoa has absorbed all the liquid. Fluff with a fork and set aside.
In a small bowl, whisk together the lemon juice, tahini, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing. Add a tablespoon of water if the dressing is too thick.
Combine the cooked quinoa, roasted vegetables, baby spinach, and cherry tomatoes in a large mixing bowl.
Drizzle the lemon-tahini dressing over the top and toss to mix everything well.
Divide the harvest bowl mixture among four bowls and serve warm.
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3705 mg | 161% | |
| Total Carbohydrate | 217.7 g | 79% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 32.5 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2814 mg | 216% | |
| Iron | 10731.2 mg | 59618% | |
| Potassium | 4279 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
