Introduction

This plant-based Thanksgiving feast offers a colorful, hearty, and nutritious dish that’s perfect for celebrating with loved ones. Packed with quinoa, roasted vegetables, and flavorful herbs, it brings warmth and vibrant flavors to your holiday table. Whether you’re vegan or simply looking for something unique, this recipe is sure to impress.

A white bowl filled with three distinct layers: the bottom layer is light beige quinoa with a fluffy, grainy texture, the middle layer has bright orange roasted sweet potato cubes with a slightly crisp surface, and the top layer features pale beige chickpeas, dark red dried cranberries, roasted Brussels sprouts with a browned exterior, and a sprinkle of fresh green chopped herbs in the center, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups of quinoa
4 cups vegetable broth
1 large butternut squash, diced
2 cups Brussels sprouts, halved
1 can of chickpeas, drained and rinsed
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh herbs (thyme, rosemary, or sage)

Instructions

Step 1: Rinse your quinoa under cold water, then combine it with vegetable broth in a pot. Bring it to a boil, then reduce to a simmer for about 15 minutes until fluffy. Avoid overcooking.
Step 2: Preheat your oven to 425°F (220°C). Toss the diced butternut squash and halved Brussels sprouts with olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, until golden brown and tender.
Step 3: In a large bowl, combine the cooked quinoa, roasted vegetables, and chickpeas. Toss in fresh herbs for added flavor. Serve warm or at room temperature.

Tips & Variations

Use pre-cut vegetables to save time during prep.
Fresh herbs are key to elevating flavors, so don’t skip them!
Add dried cranberries for a touch of sweetness.
Incorporate chopped nuts for extra crunch.
Mix in vegan cheese if you prefer a creamier texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until warmed through. This dish can also be enjoyed cold or at room temperature as a refreshing option.

How to Serve

A bowl filled with three main layers; the bottom layer is light-colored quinoa with small, rounded grains, followed by a colorful mix of golden roasted cubed sweet potatoes, bright green Brussels sprouts, beige chickpeas, and deep red dried cranberries in the middle, and topped with a sprinkle of fresh, finely chopped green herbs that add a fresh touch to the vibrant mix. The bowl is white with a subtle texture, and the photo is taken against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with other grains like brown rice, farro, or couscous depending on your preference. Just adjust the cooking time accordingly.

How do I make this dish nut-free?

Simply omit the chopped nuts if you choose to add them, or replace them with toasted seeds such as pumpkin or sunflower seeds for crunch without nuts.

Plant-Based Thanksgiving Feast with Quinoa, Roasted Butternut Squash, and Brussels Sprouts Recipe

Print Recipe

★★★★★

4.7 from 61 reviews

This unique plant-based Thanksgiving feast features a hearty quinoa base combined with roasted butternut squash, Brussels sprouts, and chickpeas, all seasoned with smoked paprika and fresh herbs. It’s a nutritious, colorful, and flavorful dish perfect for a festive holiday meal that everyone will enjoy.

Author: Ella
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Vegan Thanksgiving Recipes
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Main Ingredients

2 cups quinoa
4 cups vegetable broth
1 large butternut squash, diced
2 cups Brussels sprouts, halved
1 can chickpeas, drained and rinsed
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh herbs (thyme, rosemary, or sage)

Optional Add-ins

Dried cranberries for sweetness
Chopped nuts for crunch
Vegan cheese for creaminess

Instructions

Cook the Quinoa: Rinse the quinoa thoroughly under cold running water to remove any bitterness. In a medium pot, combine the rinsed quinoa with 4 cups of vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Avoid overcooking to maintain a light texture.
Roast the Veggies: Preheat your oven to 425°F (220°C). In a large bowl, toss the diced butternut squash and halved Brussels sprouts with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
Combine and Serve: In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and drained chickpeas. Add fresh herbs such as thyme, rosemary, or sage and toss gently to mix all the flavors. Serve warm as a main dish or allow to cool to room temperature to enjoy as a salad.

Notes

Use pre-cut vegetables to save prep time.
Fresh herbs are essential to enhance the flavor profile.
For added sweetness and texture, consider adding dried cranberries or chopped nuts.
Vegan cheese can be mixed in for a creamier texture if desired.
This dish can be served warm or cold, making it versatile for various serving options.

Keywords: plant-based Thanksgiving, vegan quinoa recipe, roasted vegetables, healthy holiday dish, vegan main course, nutritious Thanksgiving meal