Description
Harvest Quinoa Bowl with Creamy Tahini Dressing is a vibrant and nourishing dish that brings the flavors of fall to your table. This wholesome bowl features a delightful mix of roasted sweet potatoes, Brussels sprouts, and chickpeas combined with nutrient-rich quinoa, topped off with a creamy tahini dressing that adds a tangy twist. It’s perfect for any meal—lunch, dinner, or meal prep. Not only is it visually stunning, but it also provides a comforting balance of sweet and savory flavors that will satisfy both your taste buds and your body.
Ingredients
Scale
- 1 cup cooked quinoa
- 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 toasted pecans or walnuts
- ¼ cup dried cranberries or pomegranate seeds (optional)
- 1 cup kale or spinach (roughly chopped)
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes, Brussels sprouts, and red onion on a baking sheet with olive oil and salt.
- Roast for 25–30 minutes until tender and browned, stirring halfway.
- In a mixing bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and warm water to desired consistency.
- In serving bowls, layer cooked quinoa as the base and top with roasted vegetables, chickpeas, sliced apple/pear, chopped greens, nuts, and optional dried fruit.
- Drizzle the creamy tahini dressing over each bowl and garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg