Low Sodium Harvest Bowl

Packed with vibrant seasonal ingredients, this Low Sodium Harvest Bowl is a nutritious and flavorful meal that’s as satisfying as it is wholesome. Featuring fluffy quinoa, roasted butternut squash, caramelized Brussels sprouts, and crunchy kale, it’s layered with nutrient-rich pomegranate seeds and walnuts for a delightful burst of texture and sweetness. A tangy maple-Dijon vinaigrette ties everything together without the need for added salt, making it perfect for low sodium diets. With just 15 minutes of prep time and a quick 25-minute cook time, this hearty dish is ideal for a healthy lunch or dinner. Serve it warm or at room temperature, and enjoy a fall-inspired bowl that’s both delicious and heart-healthy. Keywords: low sodium recipe, harvest bowl, healthy quinoa recipe, roasted vegetables, kale salad bowl.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a large bowl, add the cooked quinoa, roasted vegetables, chopped kale, pomegranate seeds, and chopped walnuts.

Step 6

Drizzle the dressing over the bowl ingredients, then add the lemon juice.

Step 7

Toss everything together gently until all ingredients are well mixed and the dressing is evenly distributed.

Step 8

Serve the harvest bowl warm or at room temperature and enjoy a delicious, low sodium meal!

Nutrition Facts

Serving size	(1905.9g)

Amount per serving	% Daily Value*
Calories	1810.7

Total Fat 84.2g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1503.3mg	0%
Total Carbohydrate 234.8g	0%
Dietary Fiber 32.6g	0%
Total Sugars 46.5g
Protein 59.4g	0%

Vitamin D 0IU	0%
Calcium 734.4mg	0%
Iron 17.0mg	0%
Potassium 4519.4mg	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: 39.2%

Protein: 12.3%

Carbs: 48.5%