Description
A wholesome and vibrant Harvest Quinoa Bowl featuring roasted sweet potatoes, Brussels sprouts, and red onions, complemented by fresh apple slices, chickpeas, kale, toasted nuts, and a luscious creamy tahini dressing. This nutrient-packed, plant-based meal is perfect for a satisfying lunch or dinner with a balance of textures and flavors.
Ingredients
Scale
Main Ingredients
- 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
Tahini Dressing
- 3 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- ¼ teaspoon salt, or to taste
- 2-3 tablespoons warm water (adjust for desired consistency)
- Fresh parsley, for garnish
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss the sweet potatoes, Brussels sprouts, and sliced red onion with olive oil and salt until evenly coated.
- Roast the Vegetables: Place the baking sheet in the oven and roast the vegetables for 25 to 30 minutes, stirring once halfway through, until they are tender and golden brown on the edges.
- Make the Tahini Dressing: In a mixing bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, salt, and warm water. Adjust the water quantity to achieve a smooth and creamy dressing consistency.
- Assemble the Bowls: Divide the cooked quinoa evenly among serving bowls as the base. Top with the roasted vegetables, chickpeas, thinly sliced apple or pear, chopped kale or spinach, toasted nuts, and optional dried cranberries or pomegranate seeds.
- Dress and Garnish: Drizzle the creamy tahini dressing over each bowl. Garnish with fresh parsley before serving to add a burst of color and flavor.
Notes
- You can substitute kale with spinach or any other leafy greens of your choice.
- Adjust the sweetness of the dressing by adding more or less maple syrup based on preference.
- For added protein, consider adding grilled tofu or tempeh.
- To save time, prepare quinoa and roast vegetables in advance.
- This bowl is great served warm or at room temperature.
