Harvest Quinoa Bowl with Creamy Tahini Dressing
A vibrant and nourishing bowl featuring quinoa, roasted vegetables, fresh greens, and a creamy tahini dressing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Healthy
- Diet: Vegan
Ingredients
Scale
- 1 cup cooked quinoa (tri-color or white)
- 1 cup sweet potatoes, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1/2 red onion, sliced
- 1 small apple or pear, thinly sliced
- 1/2 cup canned chickpeas, drained and rinsed
- 1/4 cup pecans or walnuts, toasted
- 1/4 cup dried cranberries or pomegranate seeds (optional)
- 1 cup kale or spinach, roughly chopped
- For the dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 small garlic clove, minced
- 2 to 4 tablespoons warm water (to thin)
- Pinch of salt
Instructions
- Rinse 1 cup of quinoa under cold water using a fine mesh strainer and cook according to package instructions, about 15 minutes. Fluff with a fork and set aside.
- Preheat your oven to 400°F (200°C). Toss sweet potatoes, Brussels sprouts, and red onion with olive oil, salt, and pepper, then roast for 25 to 30 minutes.
- In a small mixing bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually stir in warm water until you achieve a pourable consistency.
- Toast pecans or walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant.
- Assemble the bowl starting with quinoa and adding roasted vegetables, chickpeas, greens, sliced apple, and optional cranberries. Drizzle with tahini dressing and top with toasted nuts.
Notes
Use organic produce for the best flavor. Prepare components separately for easier meal prep and storage.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
