Introduction

The Harvest Quinoa Bowl with Creamy Tahini Dressing is a vibrant and nourishing meal perfect for any season. Packed with roasted vegetables, fresh greens, and a tangy, rich dressing, it’s both satisfying and wholesome. This bowl is easy to prepare and offers a beautiful balance of flavors and textures.

A round glass bowl shows a layered dish starting with a base of green leaves at the bottom, topped with light beige quinoa covering about a third of the bowl on the left side. On top of the quinoa are orange sweet potato cubes sprinkled with pecans and drizzled with a creamy light sauce. Next to the sweet potatoes is a pile of dark red dried cranberries, followed by a cluster of pale beige chickpeas. On the bottom right, there are three pale green apple slices leaning against the chickpeas with a few pecans near them. The bottom section of the bowl also holds roasted green Brussels sprouts with the creamy sauce lightly drizzled over them. The bowl is placed on a white marbled surface with a gray cloth partly visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 small apple or pear (thinly sliced)

½ cup canned chickpeas (drained and rinsed)

¼ cup pecans or walnuts (toasted)

¼ cup dried cranberries or pomegranate seeds (optional)

1 cup kale or spinach (roughly chopped)

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

Step 1: Rinse quinoa under cold water, then cook according to package instructions. Fluff with a fork and set aside to cool slightly.

Step 2: Preheat oven to 400°F (200°C). Toss sweet potatoes, Brussels sprouts, and red onions with a bit of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes until tender and golden brown, flipping halfway through.

Step 3: In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt. Slowly add warm water, one tablespoon at a time, until the dressing reaches a pourable consistency.

Step 4: In a dry skillet over medium heat, toast pecans or walnuts for 2–3 minutes until fragrant. Set aside to cool.

Step 5: Start with a layer of quinoa in your bowl. Add roasted vegetables, chickpeas, kale or spinach, sliced apple or pear, and dried cranberries if using. Drizzle generously with tahini dressing and sprinkle with toasted nuts.

Tips & Variations

For extra flavor, toss the chickpeas in smoked paprika or cumin before adding to the bowl.

Swap kale or spinach for arugula or mixed greens for a different leafy texture.

Use pumpkin seeds instead of nuts for a nut-free option.

Make the dressing ahead and store in the fridge for up to 3 days for convenience.

FAQs

Can I use dry chickpeas instead of canned?

Yes, just soak and cook dry chickpeas until tender before using. Canned chickpeas are a convenient shortcut but fresh-cooked ones work equally well.

Is this recipe suitable for a gluten-free diet?

Absolutely. Quinoa is naturally gluten-free and all other ingredients in this recipe are safe for gluten-free diets. Just be sure to check all labels, especially for canned goods and tahini, to avoid cross-contamination.