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Harvest Quinoa Bowl with Creamy Tahini Dressing

Harvest Quinoa Bowl with Creamy Tahini Dressing

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If you’re in search of a comforting yet nutritious meal, the Harvest Quinoa Bowl with Creamy Tahini Dressing is the perfect choice. This vibrant dish combines fluffy quinoa with roasted sweet potatoes, crispy Brussels sprouts, and sweet apples, offering a delightful variety of flavors and textures. Not only is it easy to whip up in under 45 minutes, but it’s also packed with nutrients, making it a fantastic option for lunch or dinner. This vegan and gluten-free bowl is incredibly versatile—you can customize it based on your preferences or what ingredients you have on hand.

Ingredients

Scale
  • 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)
  • 24 tablespoons warm water (to thin)
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Toss sweet potatoes and Brussels sprouts in olive oil, salt, and pepper. Spread on a baking sheet and roast for about 30 minutes until tender.
  2. Rinse quinoa under cold water and cook according to package instructions—usually around 15 minutes until fluffy.
  3. In a bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually add warm water until the dressing reaches your desired consistency.
  4. Assemble by placing quinoa as the base in each bowl. Top with roasted vegetables, chickpeas, sliced apple or pear, toasted nuts, dried fruit if using, and chopped greens.
  5. Drizzle with tahini dressing before serving.

Nutrition