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Irresistible Autumn Harvest Bowl: A Cozy Dinner Delight
Ever wonder if you can eat gourmet on a broke budget? Same. Here’s my hack: satisfying meals don’t have to drain your wallet. Imagine diving into a hearty autumn bowl, brimming with warmth, nutrition, and deep flavors, while sticking to your budget. Yes, it’s Under $2/serving! Trust me. You don’t need to compromise quality for cost.
Why You’ll Love It
- Under $2/serving!
- Family-friendly and picky-eater approved
- Zero fancy kitchen gear needed
- Leftovers are even better the next day
- Easy to meal prep or double for later
Ingredients
- 1 cup quinoa or rice
- 1 tablespoon olive oil
- 2 cups assorted roasted vegetables (butternut squash, sweet potato, and broccoli work great)
- 1/2 cup canned chickpeas, drained and rinsed
- 1 apple, diced
- 1/4 cup dried cranberries
- 2 tablespoons pumpkin seeds
- Salt and pepper to taste
- Optional: feta cheese crumbles or goat cheese
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Instructions
- Rinse the quinoa (or rice), then cook it according to package instructions. This forms the base of your autumn bowl.
- While the quinoa is cooking, preheat your oven to 400°F (200°C). Toss your choice of vegetables with olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes or until tender and slightly caramelized.
- In a mixing bowl, combine the roasted vegetables, chickpeas, diced apple, cranberries, and pumpkin seeds.
- Once the quinoa is ready, fluff it with a fork and add it to the mix, or serve it as a base and top with the veggie mixture.
- Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately with a sprinkle of optional cheese if desired.
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Keeping It Real
- Life can be hectic, but a quick, affordable recipe like this one helps you feed your family without fuss.
- Tight budget? Cooking at home can be wallet-friendly, and those leftover autumn bowls make for an envy-worthy next-day lunch.
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