Low Sodium Harvest Bowl
Savor the essence of autumn with this Low Sodium Harvest Bowl, a vibrant, nutrient-packed recipe that combines wholesome ingredients and bold flavors. This hearty dish features fluffy quinoa, roasted butternut squash, caramelized Brussels sprouts, and tender kale, all tossed together with pomegranate seeds and crunchy walnuts for a delightful mix of textures. A tangy homemade dressing, enriched by apple cider vinegar, maple syrup, and Dijon mustard, adds a burst of flavor while keeping the meal low in sodium and heart-healthy. Perfect as a nourishing lunch or dinner option, this harvest bowl is ready in just 40 minutes and is brimming with seasonal freshness, making it an irresistible addition to your clean-eating recipes. Healthy, gluten-free, and loaded with antioxidants—it's the ultimate fall comfort food!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 cups Butternut squash, peeled and diced
- 1.5 cups Brussels sprouts, halved
- 2 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Maple syrup
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 2 cups Kale, chopped
- 0.5 cup Pomegranate seeds
- 0.5 cup Chopped walnuts
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water has been absorbed. Remove from heat and set aside.
Meanwhile, place the diced butternut squash and halved Brussels sprouts on a large baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized.
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, and black pepper until well combined.
In a large bowl, add the cooked quinoa, roasted vegetables, chopped kale, pomegranate seeds, and chopped walnuts.
Drizzle the dressing over the bowl ingredients, then add the lemon juice.
Toss everything together gently until all ingredients are well mixed and the dressing is evenly distributed.
Serve the harvest bowl warm or at room temperature and enjoy a delicious, low sodium meal!
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 234.8 g | 85% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 46.5 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 734 mg | 56% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4519 mg | 96% | |
*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.
