Low Fat Harvest Bowl

Fuel your body and satisfy your taste buds with this vibrant and nutritious Low Fat Harvest Bowl, a hearty yet wholesome dish perfect for every season. Packed with roasted butternut squash, caramelized Brussels sprouts, and sweet red onion, this recipe combines earthy flavors with nourishing quinoa cooked in vegetable broth for added depth. Baby spinach and juicy cherry tomatoes bring freshness, while a zesty lemon-tahini dressing ties everything together with the perfect creamy tang. This quick and easy meal, ready in under 45 minutes, is not only low in fat but also loaded with fiber, vitamins, and protein, making it an ideal choice for a light lunch or a comforting dinner. Bursting with autumn-inspired goodness, this healthy grain bowl is a satisfying way to enjoy plant-based eating.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

Roast the vegetables in the preheated oven for 25-30 minutes, until tender and slightly caramelized, stirring halfway through cooking.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Combine the cooked quinoa, roasted vegetables, baby spinach, and cherry tomatoes in a large mixing bowl.

Step 8

Drizzle the lemon-tahini dressing over the top and toss to mix everything well.

Step 9

Divide the harvest bowl mixture among four bowls and serve warm.

Nutrition Facts

Serving size	(1800.4g)

Amount per serving	% Daily Value*
Calories	1489.8

Total Fat 50.5g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3705.4mg	0%
Total Carbohydrate 217.7g	0%
Dietary Fiber 39.3g	0%
Total Sugars 32.5g
Protein 61.4g	0%

Vitamin D 0IU	0%
Calcium 2813.9mg	0%
Iron 10731.2mg	0%
Potassium 4279.0mg	0%

*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.

Source of Calories

Fat: 28.9%

Protein: 15.6%

Carbs: 55.4%