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This harvest quinoa bowl is a celebration of autumn flavors. It brings together a beautiful mix of warm, roasted vegetables and crisp, fresh ingredients. The creamy tahini dressing ties everything together perfectly.
It’s more than just a meal. It’s a nourishing, vibrant bowl of comfort. Perfect for a cozy weeknight dinner or a satisfying meal-prep lunch.
Why You’ll Love This Recipe
- It’s Packed with Nutrients. Quinoa is a complete protein, and the veggies are full of vitamins.
- It’s Perfect for Meal Prep. You can make all the components ahead of time.
- It’s Highly Customizable. Easily swap ingredients based on what you have.
- It’s a Flavor Explosion. The sweet, savory, and tangy tastes all work together.
What You Need to Make It
Ingredients:
- 1 cup quinoa (uncooked)
- 1 sweet potato, cubed
- 1 cup Brussels sprouts, halved
- ½ red onion, sliced
- 1 apple, thinly sliced
- 1 cup chickpeas, rinsed
- ¼ cup pecans or walnuts, toasted
- ¼ cup dried cranberries
- 2 cups fresh kale or spinach
For the Tahini Dressing:
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 small garlic clove, minced
- 2-4 tbsp warm water
- Pinch of salt
Tools:
- Baking sheet
- Saucepan with lid
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Knife
- Cutting board
How to Make This Roasted Harvest Bowl (Step-by-Step)
- Cook the Quinoa. Rinse the quinoa well. Cook it according to the package directions. Once done, fluff it with a fork and set it aside.
- Roast the Vegetables. Preheat your oven to 400°F (200°C). Toss the sweet potatoes, Brussels sprouts, and red onion with a little olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 25-30 minutes until tender and golden brown.
- Make the Dressing. While the veggies roast, whisk the tahini, lemon juice, maple syrup, and minced garlic in a small bowl. Slowly add warm water, one tablespoon at a time, until the dressing is smooth and easy to pour. Add a pinch of salt to taste.
- Toast the Nuts. In a dry skillet, toast the pecans or walnuts for a few minutes over medium heat until fragrant. Watch them closely so they don’t burn.
- Assemble Your Bowl. Start with a base of fresh kale or spinach in your bowl. Add a scoop of the fluffy quinoa. Top it with the warm roasted vegetables, chickpeas, sliced apples, and dried cranberries. Drizzle the creamy tahini dressing generously over everything and sprinkle with toasted nuts.
How to Serve
Serve this harvest bowl immediately while the roasted vegetables are still warm. It’s a wonderful lunch or light dinner. For a more substantial meal, you can add grilled chicken or tofu.
Freezing and Storage
This harvest bowl is fantastic for meal prep.
- Store the cooked quinoa and roasted vegetables in separate airtight containers in the fridge for up to 4 days.
- Keep the tahini dressing in a separate jar. This prevents the other ingredients from getting soggy.
- When ready to eat, you can warm the veggies and quinoa in a microwave or oven before assembling.
Special Tips
- Prep ahead. Roast your vegetables and cook your quinoa on a Sunday to make quick lunches all week.
- Customize. Use other root vegetables like butternut squash or carrots. Swap the apple for a pear.
- Massage the kale. If using kale, massage it with a little olive oil and salt before adding it to the bowl. This makes it more tender and easier to eat.
Common Mistakes to Avoid
- Overcooking the quinoa. Be sure to follow the package directions. Overcooked quinoa can become mushy.
- Not rinsing the quinoa. Rinsing helps remove a bitter coating called saponin. Don’t skip this step.
- Skipping the toast. Toasted nuts add a great crunch and a deeper flavor.
Frequently Asked Questions
Q: Can I use different grains instead of quinoa?
A: Yes! You can use brown rice, farro, or couscous. Each will give a different texture to the bowl.
Q: Is this recipe vegan and gluten-free?
A: Yes, this harvest quinoa bowl is naturally vegan and gluten-free.
Q: Can I use a different dressing?
A: Absolutely. A simple vinaigrette or a lemon-herb dressing would also be delicious.
Recipe Card
Harvest Quinoa Bowl with Creamy Tahini Dressing
A warm and cozy harvest quinoa bowl featuring roasted sweet potatoes, Brussels sprouts, and a creamy tahini dressing.
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4
Ingredients
- 1 cup dry quinoa
- 1 sweet potato, peeled and cubed
- 1 cup Brussels sprouts, halved
- ½ red onion, sliced
- 1 cup chickpeas, drained
- 1 apple, thinly sliced
- ¼ cup pecans or walnuts, toasted
- ¼ cup dried cranberries
- 2 cups kale or spinach
- Olive oil, salt, and pepper for roasting
For the Tahini Dressing:
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 small garlic clove, minced
- 2-4 tbsp warm water
- Pinch of salt
Instructions
- Cook quinoa according to package instructions.
- Preheat oven to 400°F (200°C). Toss sweet potatoes, Brussels sprouts, and red onion with oil, salt, and pepper. Roast for 25-30 minutes.
- Whisk tahini, lemon juice, maple syrup, garlic, and salt. Add water until it reaches a pourable consistency.
- Toast nuts in a dry pan until fragrant.
- Assemble the bowl with a base of kale, followed by quinoa, roasted veggies, chickpeas, apple, and cranberries. Drizzle with the creamy tahini dressing and top with toasted nuts.
