Description
A wholesome and vibrant Harvest Quinoa Bowl featuring roasted sweet potatoes, Brussels sprouts, and red onions, complemented by fresh apple slices, chickpeas, and kale. Topped with crunchy toasted nuts and drizzled with a creamy, tangy tahini dressing, this nutrient-packed bowl makes a perfect fulfilling lunch or dinner option.
Ingredients
Scale
Grain 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 the quinoa under cold water to remove any residue or bitterness. Cook it following the package instructions until fluffy. Once cooked, fluff with a fork and set aside to cool slightly.
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes, halved Brussels sprouts, and sliced red onion in olive oil along with salt and pepper to taste. Spread the veggies evenly on a baking sheet and roast for 25 to 30 minutes until they become tender and golden brown, flipping halfway through for even cooking.
- Prepare the Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt until smooth. Gradually add warm water one tablespoon at a time, whisking until the dressing reaches a smooth and pourable consistency.
- Toast the Nuts: Heat a dry skillet over medium heat and toast the pecans or walnuts for 2 to 3 minutes, stirring frequently, until they release their aroma and are lightly browned. Remove from heat and let them cool.
- Assemble the Bowl: Begin by layering the cooked quinoa at the base of your serving bowl. Arrange the roasted vegetables on top along with chickpeas, roughly chopped kale or spinach, thinly sliced apple or pear, and dried cranberries or pomegranate seeds if using. Drizzle the creamy tahini dressing generously over the bowl, and finish by sprinkling the toasted nuts on top for added crunch.
Notes
- You can substitute kale or spinach with other leafy greens like arugula or mixed greens.
- For a nut-free version, omit the nuts or replace them with toasted seeds like pumpkin or sunflower seeds.
- Adjust the thickness of the tahini dressing by adding warm water gradually to your preferred consistency.
- Leftover roasted vegetables and quinoa can be refrigerated and used for meal prep the next day.
- To add extra protein, consider topping the bowl with a poached egg or grilled chicken if not vegan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: quinoa bowl, roasted vegetables, tahini dressing, healthy lunch, vegetarian bowl, autumn recipes, plant-based protein
