Rustic Harvest Bowl

Roasted sweet potatoes and Brussels sprouts over warm quinoa or farro, with chickpeas, walnuts, feta, and a bright lemon finish.

Ingredients

• 1 cup cooked quinoa or farro
• 1 cup roasted sweet potatoes, cubed
• 1 cup roasted Brussels sprouts or broccoli
• ½ cup chickpeas (roasted or plain)
• ¼ cup feta or goat cheese (optional)
• 2 tbsp toasted walnuts
• Handful of fresh parsley or sage
• Olive oil
• Salt & pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp honey or maple
• Juice of ½ lemon

Instructions

1. Toss the sweet potatoes and Brussels sprouts with olive oil, smoked paprika, garlic powder, salt, and pepper.
2. Roast at 425°F for 25–30 minutes until caramelized and tender.
3. If using chickpeas, roast them too for extra crunch.
4. Place the warm quinoa or farro at the base of the bowl.
5. Add the roasted vegetables. Add the chickpeas.
6. Sprinkle over the walnuts. Add the feta.
7. Finish with lemon, olive oil, and fresh herbs.