Fall Roasted Vegetable Grain Bowl

Craving healthy comfort food? A filling, one-dish meal like this autumn-inspired grain bowl is your answer! Assembly is easy: simply topped baby spinach with warm quinoa, roasted butternut squash and broccoli, and a quick maple-balsamic dressing. For an extra touch of flavor and protein, add a little crumbled feta or goat cheese, if desired.

Ingredients in this grain bowl not only highlight fall flavors, but they also provide a healthy dose of carotenoids. Responsible for the vibrant orange hues in produce, this family of bioactive compounds includes beta-carotene, lutein, and zeaxanthin. Research suggests that regular intake of carotenoids works to reduce oxidative stress in the brain to potentially slow memory loss and cognitive decline as we age. Increase your intake of carotenoid-rich foods by incorporating orange vegetables like carrots and winter squash and dark green vegetables like spinach, kale, and broccoli throughout the week.

Fall Roasted Vegetable Grain Bowl

Created by Carolyn Williams, PhD, RD
Serves 4


  • 1 cups cubed (1-in) butternut squash
  • 5 tbsp olive oil, divided
  • 1 tsp garlic powder, divided
  • ½ tsp salt, divided
  • 2 cups broccoli and cauliflower florets
  • 1 small red onion, halved and cut into thick sliced
  • 3 cups cooked quinoa
  • 2 cups baby spinach or arugula
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 2 tsp dijon mustard


  • Preheat oven to 425 degrees.
  • Toss squash with 1 Tbsp oil, a ½ tsp garlic powder, and a ¼ tsp salt. In a separate bowl, toss broccoli, cauliflower, and onion with 1 Tbsp oil, ½ tsp garlic powder, and ¼ tsp salt.
  • Spread squash across a rimmed baking sheet. Bake at 425 for 8 minutes. Remove from oven and stir. Add broccoli mixture to squash on baking sheet, evenly spreading vegetables across baking sheet. Bake for 8 to 10 minutes, or until squash is tender and vegetables are beginning to brown.
  • In a small bowl, whisk together oil, vinegar, syrup, mustard, and a dash of salt and pepper, if desired.
  • To assemble bowls, divide greens evenly among 4 bowls. Top each evenly with warm quinoa, followed by roasted vegetables. Drizzle with dressing.

Nutrition information

NUTRITION FACTS (per bowl): Calories 394; Fat 20g (sat 2.5g); Protein 9g; Carb 47g; Fiber 7g; Sugars 8g (added sugars 4g); Sodium 410g

An evidence-based approach to phytochemicals and other dietary factors, 2d ed. (2013, August 1). The Free Library. (2013). Retrieved September 15, 2020 from https://www.thefreelibrary.com/An evidence-based approach to phytochemicals and other dietary…-a0338399832