Description
This Harvest Quinoa Bowl with Creamy Tahini Dressing is a cozy and nourishing plant-based meal loaded with roasted butternut squash, crispy Brussels sprouts, massaged kale, sweet apples, and a dreamy tahini maple dressing. Perfect for meal prep, lunch, or a hearty dinner bowl recipe packed with protein and fall flavor.
Ingredients
1 cup quinoa
2 cups water
2 cups butternut squash, peeled and cubed
1.5 cups Brussels sprouts, halved
2 tablespoons olive oil
1 cup kale, chopped and massaged
1 medium apple, thinly sliced
2 tablespoons pumpkin seeds
2 tablespoons dried cranberries
3 tablespoons tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 small garlic clove, minced
2 to 3 tablespoons warm water
1/4 teaspoon salt
Instructions
1. Preheat oven to 400°F. Toss butternut squash and Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes, flipping halfway through.
2. Rinse quinoa under cold water. In a pot, combine 1 cup quinoa and 2 cups water. Bring to a boil, then reduce to simmer and cover for 15 minutes. Fluff with a fork.
3. Massage chopped kale with 1 tablespoon olive oil for 2 to 3 minutes until softened.
4. In a small bowl, whisk tahini, lemon juice, maple syrup, minced garlic, salt, and warm water until smooth. Adjust water for desired consistency.
5. Assemble bowls with quinoa as the base. Top with roasted vegetables, kale, apple slices, pumpkin seeds, and cranberries. Drizzle generously with dressing and serve.
Notes
This bowl can be served warm or cold.
You can swap apples for pears or use spinach instead of kale.
Roasted chickpeas or feta are excellent optional add-ins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bowl
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 9g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg