Name: Roasted Autumn Vegetable and Quinoa Bowl
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 150 g quinoa; 200 g butternut squash; 150 g brussels sprouts; 1 item red onion; 2 tbsp olive oil; 2 clove garlic; 50 g feta cheese; 30 g pumpkin seeds; 1 tbsp lemon juice; 1 tsp salt; 0.5 tsp black pepper

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Roasted Autumn Vegetable and Quinoa Bowl

Roasted Autumn Vegetable and Quinoa Bowl

A hearty and nutritious dinner featuring seasonal autumn vegetables and protein-rich quinoa.

To provide a balanced meal with the remaining carbohydrates needed for the day, while ensuring a good balance of protein, carbs, and vegetables.

Ingredients:

150
g
quinoa
200
g
butternut squash
150
g
brussels sprouts
1
item
red onion
2
tbsp
olive oil
2
clove
garlic
50
g
feta cheese
30
g
pumpkin seeds
1
tbsp
lemon juice
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Rinse the quinoa under cold water and cook according to package instructions.
Peel and cube the butternut squash. Trim and halve the Brussels sprouts. Slice the red onion.
Place the vegetables on a baking sheet. Drizzle with olive oil, add minced garlic, salt, and pepper. Toss to coat.
Roast in the oven for 25-30 minutes until tender and golden brown.
Once cooked, fluff the quinoa with a fork and mix with roasted vegetables.
Top with crumbled feta cheese and pumpkin seeds.
Drizzle with lemon juice before serving.

Nutrition	Per Serving 700 g	Per 100g
Energy	688 kcal	98 kcal
Protein	22 g	3.1 g
Fibre	12 g	1.7 g
Salt	1 g	0.1 g
Sugar	8 g	1.1 g
Carbohydrates	80 g	11.4 g
Fat	32 g	4.6 g

150
g
quinoa
200
g
butternut squash
150
g
brussels sprouts
1
item
red onion
2
tbsp
olive oil
2
clove
garlic
50
g
feta cheese
30
g
pumpkin seeds
1
tbsp
lemon juice
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 200°C.

Rinse the quinoa under cold water and cook according to package instructions.

Peel and cube the butternut squash. Trim and halve the Brussels sprouts. Slice the red onion.

Place the vegetables on a baking sheet. Drizzle with olive oil, add minced garlic, salt, and pepper. Toss to coat.

Roast in the oven for 25-30 minutes until tender and golden brown.

Once cooked, fluff the quinoa with a fork and mix with roasted vegetables.

Top with crumbled feta cheese and pumpkin seeds.

Drizzle with lemon juice before serving.

Roasted Autumn Vegetable and Quinoa Bowl Roasted Autumn Vegetable and Quinoa Bowl

Ingredients:

Preparation Time: 45 minutes

Instructions:

Roasted Autumn Vegetable and Quinoa Bowl

Roasted Autumn Vegetable and Quinoa Bowl