Harvest bowls are a nourishing, hearty, and customizable meal perfect for any time of the year, but especially fitting for autumn when root vegetables are abundant. Packed with roasted vegetables, protein, whole grains, and topped with a creamy dressing or sauce, these bowls are a balance of textures and flavors. They’re also versatile enough to accommodate a variety of diets—whether you’re adding chicken, tofu, or keeping it purely plant-based. Each bite offers a comforting taste of the season, with roasted squash, crispy kale, quinoa, and a rich tahini drizzle to tie it all together.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 small butternut squash, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- 1 red onion, sliced
- 2 cups kale, stems removed and torn into pieces
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 avocado, sliced
- 1/4 cup pumpkin seeds
- 1/4 cup feta cheese (optional)
Tahini Dressing:
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1-2 tablespoons water, to thin
- Salt and pepper, to taste
Instructions:
- Prepare the quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.
- Roast the vegetables: Preheat the oven to 400°F (200°C). On a large baking sheet, toss the butternut squash, sweet potatoes, and red onion with olive oil, salt, pepper, paprika, and garlic powder. Roast for 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
- Prepare the kale: In the last 5-7 minutes of roasting, add the kale to the baking sheet, lightly drizzled with olive oil and a pinch of salt. Roast until the kale becomes crispy.
- Toast the chickpeas: While the vegetables are roasting, heat a small skillet over medium heat. Add the drained chickpeas and sauté for 5-7 minutes until crispy, seasoning with a pinch of salt and pepper.
- Make the tahini dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, and a bit of water to reach your desired consistency. Season with salt and pepper to taste.
- Assemble the bowls: Divide the cooked quinoa into bowls. Top with the roasted vegetables, crispy chickpeas, kale, avocado slices, pumpkin seeds, and feta (if using). Drizzle with the tahini dressing and serve warm.
Enjoy your nourishing Harvest Bowls!
