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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