Description

A nutrient-packed Harvest Quinoa Bowl featuring roasted sweet potatoes, Brussels sprouts, and red onions, layered with fresh apples, kale, chickpeas, and topped with a creamy tahini dressing. This wholesome, colorful bowl is perfect for a healthy lunch or dinner and combines a delightful mix of textures and flavors with simple roasting and fresh ingredients.

Ingredients

Scale

Grains & 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)

Fruits & Legumes

1 small apple or pear (thinly sliced)
½ cup canned chickpeas (drained and rinsed)
¼ cup dried cranberries or pomegranate seeds (optional)

Nuts & Seeds

¼ cup pecans or walnuts (toasted)

For the Tahini 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

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Instructions

Cook the quinoa: Rinse the quinoa thoroughly under cold running water to remove any bitterness. Follow the package instructions to cook the quinoa, then fluff it with a fork and allow it to cool slightly before assembling the bowl.
Roast the vegetables: Preheat your oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes, halved Brussels sprouts, and sliced red onions with a light drizzle of olive oil, a pinch of salt, and freshly ground black pepper. Spread them out evenly on a baking sheet and roast for 25 to 30 minutes, flipping halfway through, until the vegetables are tender and caramelized.
Prepare the tahini dressing: In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt. Gradually add warm water, one tablespoon at a time, whisking until the dressing achieves a smooth, 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 fragrant and lightly browned. Remove from heat and let them cool.
Assemble the bowl: Begin by placing a layer of cooked quinoa in your serving bowls. Arrange the roasted vegetables on top, add the chickpeas and roughly chopped kale or spinach, then layer with sliced apples or pears and sprinkle dried cranberries or pomegranate seeds if using. Drizzle the creamy tahini dressing liberally over the bowl and finish with toasted nuts on top for crunch.

Notes

Use tri-color quinoa for a more colorful presentation.
Substitute dried cranberries with pomegranate seeds for a fresh burst.
Adjust the consistency of the tahini dressing by varying the amount of warm water added.
To make this bowl vegan, ensure the maple syrup is pure and not processed with animal products.
This bowl can be served warm or at room temperature.