If you’re looking for a vibrant, nourishing meal that brings a beautiful medley of textures and flavors, then you absolutely have to try this Harvest Quinoa Bowl with Creamy Tahini Dressing Recipe. It’s all about celebrating the bounty of fall with roasted butternut squash, crispy Brussels sprouts, sweet apples, and a tangy, luscious tahini dressing that ties everything together perfectly. Whether you need a wholesome lunch or a comforting dinner, this bowl is a joyful embrace of wholesome ingredients that’s as satisfying to eat as it is to look at.
Ingredients You’ll Need
The magic of the Harvest Quinoa Bowl with Creamy Tahini Dressing Recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays a crucial role in balancing textures and flavors — from nutty quinoa to sweet roasted squash and crunchy pecans, every bite sings autumn’s song.
- 1 cup quinoa (uncooked): The hearty, protein-rich base that soaks up flavors beautifully.
- 2 cups vegetable broth or water: For cooking the quinoa with added depth of flavor.
- 2 cups butternut squash, cubed: Sweet and tender when roasted, adding a lovely golden color.
- 2 cups Brussels sprouts, halved: Roasting brings out their natural sweetness and creates a slight crispness.
- 1 tablespoon olive oil: Helps roast the veggies to caramelized perfection.
- 1 pinch ground cinnamon: A subtle warmth that enhances the harvest vibe.
- Salt and pepper, to taste: Essential for seasoning every element beautifully.
- 1 can (15 oz) chickpeas, drained and rinsed: Adds creaminess and protein for a satisfying bite.
- 1 apple, thinly sliced: Offers a fresh, sweet crunch that contrasts with the roasted flavors.
- 1/3 cup dried cranberries: These bring bursts of tart sweetness, making the flavors pop.
- 1/3 cup pecans: Toasted to add a rich, nutty crunch that finishes the bowl elegantly.
- 2 cups spinach or mixed greens: A fresh, leafy base that balances the roasted veggies.
- 1/3 cup tahini: The creamy sesame seed paste forms the base of the luscious dressing.
- 2 tablespoons lemon juice: Adds necessary brightness and zing to the dressing.
- 1 tablespoon maple syrup: Delivers subtle sweetness that rounds out the dressing flavors.
- 1 garlic clove, minced: Gives a hint of savory depth to the tahini dressing.
- 2–4 tablespoons water: To thin out the tahini to a perfect pourable consistency.
- Pinch of salt: To season the dressing meticulously.
How to Make Harvest Quinoa Bowl with Creamy Tahini Dressing Recipe
Step 1: Roast the Butternut Squash and Brussels Sprouts
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash and halved Brussels sprouts with olive oil, a pinch of cinnamon, salt, and pepper. Spread them evenly on a baking sheet and roast for 25 to 30 minutes, flipping halfway through, until the veggies are tender and beautifully golden. This roasting step is where the natural sweetness of the squash and sprouts comes alive, giving the bowl its cozy, fall-inspired character.
Step 2: Cook the Quinoa
While your veggies roast, rinse the quinoa under cold water to remove any bitterness. Place it in a saucepan with the vegetable broth or water and bring to a boil. Then reduce the heat, cover, and let it simmer gently for about 15 minutes, or until all the liquid is absorbed. After turning off the heat, allow the quinoa to sit covered for 5 minutes before fluffing it with a fork. This fluffy quinoa base provides a light nutty texture that perfectly complements the roasted veggies.
Step 3: Toast the Pecans
Toast the pecans in a dry skillet over medium heat for about 3 to 5 minutes, stirring frequently, until they’re fragrant and slightly golden. Toasting pecans amplifies their nutty flavor and adds an irresistible crunch that gives the Harvest Quinoa Bowl with Creamy Tahini Dressing Recipe a wonderfully satisfying contrast.
Step 4: Prepare the Creamy Tahini Dressing
Whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and 2 to 4 tablespoons of water in a small bowl or jar. Keep stirring until the dressing is smooth and creamy with a pourable consistency. This dressing brings a luxurious, tangy, and slightly sweet flavor that ties every element in the bowl together in harmony.
Step 5: Assemble the Bowl
Now for the fun part! Start by layering the spinach or mixed greens at the bottom of your bowl. Next, add a generous scoop of fluffy quinoa, followed by the roasted butternut squash and Brussels sprouts. Then scatter chickpeas on top along with thin apple slices, dried cranberries, and toasted pecans. Finally, drizzle the creamy tahini dressing over everything. This assembly not only looks stunning but gives you a bit of every delicious flavor in each bite.
Step 6: Serve or Store for Later
Serve the Harvest Quinoa Bowl with Creamy Tahini Dressing Recipe immediately to enjoy the contrast between warm roasted veggies and fresh crisp apples. If you’re prepping ahead, feel free to store the components separately — cooked quinoa, roasted veggies, and dressing — so everything stays fresh until you’re ready to serve.
How to Serve Harvest Quinoa Bowl with Creamy Tahini Dressing Recipe
Garnishes
To make your Harvest Quinoa Bowl with Creamy Tahini Dressing Recipe truly pop, consider adding a sprinkle of fresh herbs like parsley or cilantro for a burst of green freshness. A few extra toasted seeds, such as pumpkin or sesame, will boost the texture even more. A light dusting of chili flakes or a squeeze of fresh lemon juice can wake up the flavors right before serving.
Side Dishes
This bowl is quite the star, but if you want to round out your meal, a crusty whole-grain bread or warm pita pairs delightfully. Alternatively, a simple miso soup or roasted root vegetable salad can complement the nutty and sweet notes in this dish without overpowering it.
Creative Ways to Present
Feel like getting creative? Serve this bowl in edible roasted acorn squash halves for a festive presentation. You could also layer the ingredients in a beautiful glass jar for a visually stunning lunch-on-the-go option. Lastly, turning the bowl into a wrap by folding the ingredients into large lettuce leaves is a fresh and fun way to eat it.
Make Ahead and Storage
Storing Leftovers
The Harvest Quinoa Bowl with Creamy Tahini Dressing Recipe components freeze and store nicely when kept separately. Store the quinoa, roasted vegetables, and dressing in airtight containers in the fridge for up to 3 days. Keep fresh ingredients like apple slices and greens aside until ready to assemble to maintain crispness.
Freezing
If you want to freeze leftovers, place the cooked quinoa and roasted veggies in freezer-safe containers or bags. They can last up to 2 months when frozen properly. The tahini dressing is best made fresh or stored in the fridge, as freezing can affect its texture.
Reheating
Reheat quinoa and roasted vegetables gently in the microwave or on the stovetop, adding a splash of water if needed to keep them moist. Then toss with fresh greens and dress right before eating to maintain the best texture and flavor for your Harvest Quinoa Bowl with Creamy Tahini Dressing Recipe.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! While quinoa offers a nice nutty flavor and protein boost, you can swap it for brown rice, farro, or couscous depending on your preference or what you have on hand. Just adjust the cooking times accordingly.
Is this recipe vegan-friendly?
Yes, this Harvest Quinoa Bowl with Creamy Tahini Dressing Recipe is completely vegan, making it perfect for plant-based eaters or anyone wanting a nutritious, dairy-free meal.
How spicy is the tahini dressing?
The dressing is not spicy at all—it’s creamy, tangy, and just a touch sweet. If you want a bit of heat, you can easily add a pinch of cayenne pepper or red chili flakes to the dressing.
Can I prepare this recipe ahead of time for meal prep?
Definitely! Preparing the components in advance and assembling the bowl when ready saves you time. Just keep wet and dry components separate, especially the creamy dressing, for the freshest taste.
What can I substitute for pecans if I have a nut allergy?
Sunflower seeds, pumpkin seeds, or toasted chickpeas make excellent nut-free alternatives that bring crunch and flavor without compromising texture.
Final Thoughts
I genuinely hope you give this Harvest Quinoa Bowl with Creamy Tahini Dressing Recipe a try because it’s one of those feel-good meals that makes eating healthy feel effortless and exciting. From the warm, roasted veggies to the fresh apple slices and luscious dressing, every mouthful is a celebration of good food and vibrant flavors. It’s perfect for sharing with friends or savoring as your own delicious creation. Happy cooking!
Print
Harvest Quinoa Bowl with Creamy Tahini Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A nourishing Harvest Quinoa Bowl featuring roasted butternut squash and Brussels sprouts, protein-packed chickpeas, fresh apple slices, dried cranberries, and toasted pecans, all served over a bed of spinach or mixed greens and drizzled with a creamy, tangy tahini dressing. Perfect for a wholesome, flavorful vegetarian meal that’s easy to prepare and ideal for meal prep.
Ingredients
Grain and Vegetables
- 1 cup quinoa (uncooked)
- 2 cups vegetable broth or water
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
Roasting and Seasoning
- 1 tablespoon olive oil
- 1 pinch ground cinnamon
- Salt and pepper, to taste
Protein and Toppings
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 apple, thinly sliced
- 1/3 cup dried cranberries
- 1/3 cup pecans
- 2 cups spinach or mixed greens
Tahini Dressing
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- 2–4 tablespoons water
- Pinch of salt
Instructions
- Roast Vegetables: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and halved Brussels sprouts in olive oil, ground cinnamon, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast for 25 to 30 minutes, flipping halfway through, until the vegetables are tender and golden brown.
- Cook Quinoa: Rinse the quinoa thoroughly under cold water, then combine it with vegetable broth in a saucepan. Bring the mixture to a boil, reduce to a simmer, cover, and cook for 15 minutes until the liquid is absorbed. Remove from heat and let it stand covered for 5 minutes, then fluff with a fork.
- Toast Pecans: Heat a dry skillet over medium heat and toast the pecans for 3 to 5 minutes, stirring frequently until they become fragrant and slightly browned. Remove from heat and set aside.
- Prepare Tahini Dressing: In a bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, a pinch of salt, and 2 to 4 tablespoons of water. Adjust water quantity to reach a creamy and pourable consistency.
- Assemble the Bowl: Arrange the spinach or mixed greens at the bottom of serving bowls. Layer quinoa, roasted butternut squash and Brussels sprouts, chickpeas, apple slices, dried cranberries, and toasted pecans atop the greens. Drizzle generously with the prepared tahini dressing.
- Serve or Store: Enjoy the bowls immediately for the best flavor and texture, or store each component separately in airtight containers for meal prepping throughout the week.
Notes
- For added protein, consider adding grilled chicken or tofu.
- Maple syrup in the dressing can be substituted with honey if not vegan.
- Use water or additional lemon juice to adjust dressing consistency as desired.
- To save time, roast the vegetables and cook quinoa simultaneously.
- Store components separately to keep textures fresh if preparing in advance.
- If preferred, replace pecans with walnuts or almonds.
