Harvest Quinoa Bowl with Creamy Tahini Dressing

If you love hearty fall meals that feel wholesome, cozy, and nourishing, this Harvest Quinoa Bowl with Creamy Tahini Dressing will quickly become a favorite. It’s packed with roasted autumn vegetables, protein-rich quinoa, and a velvety homemade tahini dressing that ties everything together. This bowl brings the best fall flavors into one warm, colorful, nutrient-rich meal—perfect for meal prep, quick lunches, or healthy weeknight dinners.

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This recipe is naturally vegan, gluten-free, and customizable, making it ideal for anyone looking for an easy quinoa meal prep bowl, a roasted vegetable quinoa bowl, or a healthy fall grain bowl. Every bite delivers a mix of sweet, savory, and crunchy textures that feel comforting yet energizing. Whether you’re embracing cozy autumn recipes or searching for a wholesome power bowl, this harvest quinoa bowl checks every box.

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

Before You Begin

Wash and dry all produce thoroughly. Prepare your tools and equipment. Ingredient sizes, appliance performance, and moisture levels vary, so adjust amounts and timing as needed. Cooking results and prep times may vary depending on your kitchen setup.

Step-by-Step Instructions

1. Cook the Quinoa

1. Rinse quinoa thoroughly under cool water.
2. Cook according to package instructions until tender.
3. Fluff with a fork and set aside.
   • Visual cue: quinoa should appear fluffy with visible spirals.

2. Roast the Vegetables

4. Preheat oven to 400°F (200°C).
5. Toss sweet potato, Brussels sprouts, and red onion with oil, salt, and pepper.
6. Spread evenly on a baking sheet.
7. Roast 25–30 minutes, turning halfway, until browned on the edges and tender.
   • Visual cue: vegetables should be fork-tender with slight caramelization.

3. Make the Tahini Dressing

8. Whisk tahini, lemon juice, maple syrup, and garlic in a small bowl.
9. Add warm water 1 tablespoon at a time until smooth and pourable.
10. Season with a pinch of salt to taste.

• Visual cue: dressing should coat a spoon without being too thick.

4. Toast the Nuts

11. Warm a dry skillet over medium heat.
12. Add pecans or walnuts and toast 2–3 minutes, stirring occasionally.
13. Remove from heat once fragrant.

• Visual cue: nuts should darken slightly and smell toasted, not burnt.

5. Assemble the Bowls

14. Add a base of kale or spinach to each bowl.
15. Spoon warm quinoa on top.
16. Add roasted vegetables, chickpeas, sliced apple, and dried cranberries.
17. Drizzle generously with tahini dressing.
18. Sprinkle with toasted nuts.

• Adjustment: massage kale with a little oil and salt if using raw kale.

Serving Suggestions

Serve warm or at room temperature.
For added protein, include tofu, grilled chicken, roasted chickpeas, or tempeh.

Storage Notes

• Store quinoa and roasted vegetables separately, up to 4 days in the fridge.
• Keep dressing in a sealed jar for 3–4 days.
• Add apples fresh when serving to avoid browning.
• Reheat quinoa and vegetables gently if serving warm.
• Discard leftovers if smell or texture seems off.

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

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

• 1 cup dry quinoa
• 1 sweet potato, cubed
• 1 cup Brussels sprouts, halved
• 1/2 red onion, sliced
• 1 cup chickpeas, drained
• 1 apple, thinly sliced
• 1/4 cup pecans or walnuts, toasted
• 1/4 cup dried cranberries
• 2 cups kale or spinach
• Olive oil, salt, pepper

Tahini Dressing:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 garlic clove, minced
• 2–4 tbsp warm water
• Pinch of salt

Before You Begin

Wash and dry produce thoroughly. Prepare tools and equipment. Ingredient sizes and appliance performance vary, so adjust timing as needed. Cooking results may vary.

Instructions

1. Rinse quinoa and cook according to package directions. Fluff and set aside.
2. Preheat oven to 400°F (200°C). Toss sweet potato, Brussels sprouts, and onion with oil, salt, and pepper. Roast 25–30 minutes, turning once, until tender and lightly browned.
3. Whisk tahini, lemon juice, maple syrup, garlic, and salt. Add warm water until smooth and pourable.
4. Toast pecans or walnuts in a dry pan over medium heat until fragrant.
5. Assemble bowls with kale or spinach, quinoa, roasted vegetables, chickpeas, apples, and cranberries. Drizzle dressing and top with toasted nuts.

Nutrition (Estimated Per Serving)

• Calories: 415
• Carbs: 54g
• Protein: 11g
• Fat: 17g
• Fiber: 9g

Nutrition Disclaimer: Values are estimates and can vary based on ingredients and preparation.