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

Scale

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

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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.