Easy Weeknight Roasted Vegetable and Quinoa Harvest Bowls - Miss Clark's Spoonful

Easy Weeknight Roasted Vegetable and Quinoa Harvest Bowls

I LOVE to cook. For me, it's is a fun, creative way to relax. That being said, most of these feelings in the kitchen happen during the weekends or on "vacation" days (If you have a stress-free day to whip up a four course meal on a weeknight, teach me your ways!).

Friends, weeknight dinners are tough. No matter which season of life you're in. Between homework, extracurriculars, meetings that run late, and you know, taking care of all of those real life things, it can be tricky to squeeze in a healthy, satisfying dinner. Time is of the essence, but takeout is expensive. Deliciousness is key, and so is treating your body nicely. 

I've got you covered! Here is one of my go-to simple & delicious weeknight dinners.

Weeknight Roasted Vegetable & Quinoa Harvest Bowls

roasted vegetable harvest bowl

Prep: 10 minutes
Cook: 30 minutes
Serves 4 - 6


Roasted Vegetables:

  • 14 oz. package butternut squash, cubed
  • 12 oz. package fresh Brussels sprouts
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Easy Quinoa Pilaf:

  • 1 1/4 cups whole grain quinoa (about 7 oz.)
  • 1 3/4 cups low-sodium chicken broth
  • 1/4 teaspoon ground sea salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup chopped fresh cilantro or parsley
  • 1/3 cup pine nuts


Roasted Vegetables:

  • Preheat oven to 425°F.
  • Cut Brussels sprouts in half, lengthwise.
  • Cut butternut squash pieces into 1-inch cubes.
  • Place Brussels sprout halves (face up) and butternut squash pieces onto a baking sheet lined with aluminum foil.
  • Drizzle olive oil onto Brussels sprout halves and butternut squash pieces. Sprinkle with salt and pepper, to your liking.
  • Bake in the oven for 20 minutes, or until vegetables are golden brown.
  • Remove veggies from the oven, and let stand.


* For an extra kick of protein, include extra-firm tofu (drained and cut into 1-inch cubes) to roast along with your vegetables! a 14 oz. package is perfect for this recipe.

As your veggies are roasting away, start on the Quinoa Pilaf.

Easy Quinoa Pilaf:

  • Bring chicken broth, salt, and pepper to a boil in a medium saucepan, over medium-high heat.
  • Stir in the quinoa.
  • Cover and reduce heat to medium low.
  • Simmer until all the broth has been absorbed (about 15 minutes).
  • Turn off heat, and let quinoa stand (still covered), about 10 minutes.
  • Meanwhile, heat a skillet over the stovetop on medium heat. Scatter pine nuts into the skillet, gently shake frequently, and toast until golden brown (about 3 minutes). Turn off heat.
  • Chop parsley or cilantro. Mix herbs and pine nuts into the quinoa.

Finally, scoop some quinoa into the bottom of a deep serving bowl. Top it all off with your roasted veggies, and boom! You've got yourself a deliciously satisfying weeknight dinner. Enjoy!

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