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Healthy harvest quinoa bowl with roasted vegetables, dried cranberries, toasted nuts, and maple tahini dressing
Isaac blogger

Harvest Quinoa Bowl with Creamy Tahini Dressing

A nourishing harvest quinoa bowl made with roasted fall vegetables and a creamy tahini dressing. This easy, vegan, gluten-free recipe is perfect for meal prep, healthy lunches, or cozy weeknight dinners.

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course / Lunch / Dinner
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Quinoa Bowl
  • 1 cup dry quinoa, rinsed
  • 1 sweet potato (about 1½ cups), peeled and cubed
  • 1 cup Brussels sprouts, halved
  • ½ red onion, sliced
  • 1 cup cooked chickpeas, drained and rinsed
  • 1 apple, thinly sliced (add just before serving)
  • ¼ cup dried cranberries
  • ¼ cup pecans or walnuts, toasted
  • 2 cups fresh kale or spinach
  • 1 –2 tablespoons olive oil
  • Salt and black pepper, to taste
  • Creamy Tahini Dressing
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 small garlic clove, minced
  • 2–4 tablespoons warm water
  • Pinch of salt

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Rinse quinoa thoroughly under cool water.
    Cook according to package directions until tender and fluffy, then fluff with a fork. Cooking times may vary depending on brand and variety.
  4. Preheat oven to 400°F (200°C). Toss sweet potato, Brussels sprouts, and red onion with olive oil, salt, and pepper. Spread evenly on a baking sheet.
  5. Roast vegetables for 25–30 minutes, turning once, until fork-tender with light browning.
  6. In a small bowl, whisk tahini, lemon juice, maple syrup, garlic, and salt. Add warm water 1 tablespoon at a time until the dressing becomes smooth and pourable.
  7. Toast pecans or walnuts in a dry skillet over medium heat for 2–3 minutes, stirring occasionally, until fragrant.
  8. Assemble bowls with kale or spinach, warm quinoa, roasted vegetables, chickpeas, cranberries, and sliced apple.
  9. Drizzle with tahini dressing and finish with toasted nuts. Serve warm or at room temperature.

Notes

  • Massage kale with a little olive oil and salt until slightly softened.
  • Adjust dressing thickness by adding water gradually.
  • Vegetable size may affect roasting time; cook until fork-tender.
  • Refrigerate components within 2 hours and store up to 4 days.
  • Add apples fresh when serving to prevent browning.
  • Reheat grains and vegetables gently until heated through; avoid reheating more than once.