🥗 Deb’s Harvest Bowl

ChasingYourHealth.com

By Chase Merfeld, MS, RDN, LN, CSR

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🌾 Ingredient

Base:

• 1 cup cooked quinoa (tri-color or white)

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 cup roasted sweet potatoes, cubed

• 1 cup roasted broccoli or Brussels sprouts

• ½ cup diced red onion

• ½ cup diced beets (roasted or canned)

• ¼ cup feta cheese (optional)

• Handful of spinach or arugula

Vinaigrette Dressing :

• 3 tbsp extra-virgin olive oil

• 1 ½ tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 tsp maple syrup or honey (optional)

• Salt and pepper to taste

• Optional: pinch of garlic powder or dried oregano

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🔥 Directions

1. Roast the veggies:
   Toss sweet potatoes and broccoli (or Brussels sprouts) with olive oil, salt, and pepper. Roast at 400°F for 25–30 minutes until tender and caramelized.

2. Make the dressing:
   Whisk olive oil, red wine vinegar, Dijon mustard, maple syrup, and seasonings until emulsified.

3. Assemble the bowl:
   In a large bowl, layer quinoa, chickpeas, roasted veggies, beets, and greens. Drizzle with dressing and toss gently to coat.

4. Finish and serve:
   Sprinkle feta on top, add cracked pepper or a squeeze of lemon, and serve warm or chilled.

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💚 Nutrition Highlights

• Plant-based protein + fiber: quinoa and chickpeas keep you full and balanced

• Heart-healthy fats: olive oil supports healthy cholesterol levels

• Color = antioxidants: beets, sweet potatoes, and greens pack carotenoids and polyphenols

• Simple + meal-prep friendly: holds up great for weekday lunches

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