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Clean Eating Fall Dinner Recipe Ideas

Clean Eating Fall Dinner Recipes for Healthy Weeknights

  • Author: pregmommy
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Enjoy a wholesome and satisfying fall dinner with this clean eating roasted vegetable quinoa bowl, topped with a zesty lemon-tahini dressing.

Ingredients

Scale
  • 1 medium butternut squash
  • peeled and cubed
  • 2 medium sweet potatoes
  • cubed
  • 3 carrots
  • peeled and sliced
  • 1 red onion
  • cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh thyme leaves
  • 1 cup quinoa
  • rinsed well
  • 2 cups vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon sea salt
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 1 clove garlic
  • minced
  • 1/4 teaspoon sea salt
  • 3–4 tablespoons warm water
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the butternut squash, sweet potatoes, carrots, and red onion. Drizzle with olive oil, and season with sea salt, black pepper, and thyme. Toss to coat evenly.
  3. Spread the vegetable mixture in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
  4. While the vegetables roast, prepare the quinoa. In a medium saucepan, combine rinsed quinoa, vegetable broth, bay leaf, and 1/2 teaspoon sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy.
  5. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and sea salt. Add warm water gradually until desired consistency is reached.
  6. Remove bay leaf from quinoa and fluff with a fork. Serve quinoa topped with roasted vegetables and a drizzle of lemon-tahini dressing. Garnish with chopped parsley.

Notes

Feel free to swap in your favorite seasonal vegetables and adjust the dressing ingredients to taste. This recipe is perfect for meal prep and can be stored in the refrigerator for up to 4 days.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Roasting, Simmering
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 385 kcal
  • Sugar: 11 g
  • Sodium: 590 mg
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 56 g
  • Fiber: 10 g
  • Protein: 11 g
  • Cholesterol: 0 mg

Keywords: Clean Eating, Fall Dinner Recipes, Healthy Weeknights, Roasted Vegetables, Quinoa, Lemon-Tahini Dressing

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Find it online: https://pregmommy.com/clean-eating-fall-dinner/