Description
This hearty Harvest Quinoa Bowl combines nutty quinoa with roasted sweet potatoes, Brussels sprouts, and red onions, layered with fresh kale, sliced apples, and creamy tahini dressing. Toasted nuts and dried cranberries add delightful crunch and sweetness, making it a nutritious and satisfying meal perfect for fall or anytime you crave a wholesome bowl packed with seasonal flavors.
Ingredients
Grains and Vegetables
- 1 cup cooked quinoa (tri-color or white)
- 1 cup sweet potatoes, peeled and cubed
- 1 cup Brussels sprouts, halved
- ½ red onion, sliced
- 1 cup kale or spinach, roughly chopped
Fruit and Legumes
- 1 small apple or pear, thinly sliced
- ½ cup canned chickpeas, drained and rinsed
- ¼ cup dried cranberries or pomegranate seeds (optional)
Nuts and Seeds
- ¼ cup pecans or walnuts, toasted
Dressing
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 small garlic clove, minced
- 2–4 tablespoons warm water (to thin)
- Pinch of salt
Instructions
- Cook the Quinoa: Rinse quinoa under cold water thoroughly, then cook according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly, preparing it as the base of your bowl.
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the sweet potatoes, Brussels sprouts, and red onions with a drizzle of olive oil, salt, and pepper to taste. Spread them evenly on a baking sheet and roast for 25-30 minutes until the vegetables are tender and beautifully golden, flipping halfway through to ensure even cooking.
- Prepare the Tahini Dressing: In a small bowl, whisk together tahini, fresh lemon juice, maple syrup, minced garlic, and a pinch of salt. Gradually add warm water, one tablespoon at a time, mixing until the dressing reaches a smooth, pourable consistency.
- Toast the Nuts (Optional): Heat a dry skillet over medium heat and toast the pecans or walnuts for 2-3 minutes until fragrant and slightly golden. Remove from heat and allow to cool, enhancing their flavor and crunch.
- Assemble the Bowl: Begin by layering the cooked quinoa at the bottom of your serving bowls. Add the roasted vegetables, rinsed chickpeas, chopped kale or spinach, thinly sliced apples or pears, and optional dried cranberries or pomegranate seeds. Drizzle the creamy tahini dressing liberally over the top and finish off by sprinkling with the toasted nuts for extra texture and flavor.
Notes
- For extra protein, add grilled chicken or tofu.
- Make sure the tahini dressing is smooth by stirring well or using warm water to thin it gradually.
- Use seasonal fruits like pears or apples depending on availability and preference.
- To keep the bowl vegan, ensure maple syrup is used instead of honey.
- Store any leftovers separately and consume within 2 days for optimum freshness.
