Name: Harvest Quinoa Bowl with Creamy Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegetarian
Ingredients: 1 cup quinoa; 2 cups water; 2 cups butternut squash, cubed; 2 cups Brussels sprouts, halved; 1 tablespoon olive oil; 2 cups baby spinach or kale; 1 green apple, thinly sliced; 1/4 cup dried cranberries; 1/4 cup pecans; 2 tablespoons pumpkin seeds; 1/3 cup tahini; 2 tablespoons lemon juice; 1 tablespoon maple syrup; 1 small garlic clove, minced; 2 to 4 tablespoons water (adjust for consistency)

When it comes to fall-inspired comfort food that nourishes as much as it satisfies, this Harvest Quinoa Bowl with Creamy Tahini Dressing is a top contender. Packed with color, texture, and whole-food goodness, it’s a vibrant celebration of the season’s bounty. Imagine golden roasted butternut squash, crispy Brussels sprouts, nutty quinoa, crunchy pecans, and tart dried cranberries all layered into a bowl of warm, wholesome comfort.

But what really ties everything together is the silky, nutty tahini dressing that adds richness without overpowering the natural flavors. Whether you’re making this for a weeknight dinner, meal prep lunch, or a colorful addition to your holiday spread, this bowl delivers on taste, nutrition, and beauty. It’s hearty, nourishing, and unapologetically wholesome.

Preparation Phase & Tools to Use

Before you get started on this bowl of autumnal delight, gather your essential tools:

Sheet Pan – Crucial for roasting the butternut squash and Brussels sprouts evenly. Roasting deepens their flavor and adds caramelization.
Fine Mesh Strainer – Needed for rinsing quinoa before cooking, removing its natural bitterness.
Medium Saucepan – To cook quinoa to fluffy perfection.

Large Mixing Bowl – Great for tossing ingredients together before serving.
Blender or Whisk – For blending the tahini dressing until creamy and smooth.
Sharp Knife and Cutting Board – Essential for prepping squash, apples, and other fresh ingredients.

Having the right tools on hand streamlines your cooking process and ensures that each element of this bowl is perfectly cooked and full of flavor.

Ingredients for the Harvest Quinoa Bowl with Creamy Tahini Dressing

Quinoa – The hearty grain base of the bowl that provides protein, texture, and a nutty flavor.
Butternut Squash – Roasted until caramelized, adding a sweet and creamy bite.

Brussels Sprouts – Roasted for crisp edges and earthy flavor, balancing the sweetness.
Baby Spinach or Kale – A fresh green base for added nutrients and color.
Green Apple Slices – Thinly sliced for crunch and a burst of tartness.

Dried Cranberries – Bring a touch of chewy sweetness.
Pecans and Pumpkin Seeds – Add richness and crunch.
Tahini – The base of the creamy dressing; rich in healthy fats and flavor.

Lemon Juice and Maple Syrup – For balance in the tahini dressing—tangy and sweet.
Garlic and Water – To round out and thin the dressing without overpowering it.

Each ingredient complements the next, building layers of flavor and texture in every bite.

How To Make the Harvest Quinoa Bowl with Creamy Tahini Dressing

Step 1: Roast the Veggies

Preheat your oven to 400°F. Toss cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a sheet pan and roast for 25-30 minutes, turning halfway through, until golden and tender.

Step 2: Cook the Quinoa

While the veggies roast, rinse quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine 1 cup quinoa with 2 cups water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and set aside.

Step 3: Prepare the Dressing

In a blender or mixing bowl, combine 1/3 cup tahini, 2 tablespoons lemon juice, 1 tablespoon maple syrup, 1 small garlic clove (minced), and 2-4 tablespoons of water until smooth and pourable.

Step 4: Assemble the Bowl

Start with a bed of greens, then layer on quinoa, roasted vegetables, apple slices, cranberries, and nuts/seeds. Drizzle generously with the creamy tahini dressing.

Step 5: Serve and Enjoy

Toss everything gently or serve layered for a beautiful presentation. Enjoy warm or chilled.

How to Serve and Store This Harvest Quinoa Bowl

Serve this bowl fresh and slightly warm for maximum comfort, or chill it for a refreshing lunch option. It works beautifully as a standalone meal or a hearty side dish. The dressing can be served on the side for meal preps or added just before serving to keep the textures crisp.

Store components separately in airtight containers in the refrigerator for up to 4 days. The tahini dressing may thicken in the fridge—just whisk in a little water before using again.

Frequently Asked Questions

How can I make this recipe ahead of time?

Yes! Roast the vegetables, cook the quinoa, and make the dressing up to 3 days in advance. Store them separately and assemble when ready to eat.

Can I swap the quinoa for another grain?

Absolutely. Brown rice, farro, or couscous are great alternatives.

Is this recipe gluten-free?

Yes, all ingredients listed are naturally gluten-free.

What other dressings could work here?

A maple-Dijon vinaigrette or lemon-garlic dressing would also pair nicely.

Can I add protein?

Sure! Grilled chicken, chickpeas, or roasted tofu make excellent additions.

What if I don’t have tahini?

You can use cashew butter or almond butter as a substitute, but the flavor will change slightly.

Want More Bowl Ideas with a Seasonal Twist?

If you love this Harvest Quinoa Bowl, check out these other nourishing meals from Life With Olivia:

Hearty Vegetarian Tortellini Soup – cozy and full of fall flavors.

Mexican Zucchini and Ground Beef Skillet – a one-pan wonder packed with protein and veggies.
Creamy Garlic Butter Chicken Rotini – rich and satisfying.
Creamy Jamaican Shrimp Rasta Pasta – for a spicy and tropical flavor profile.

Sweet Garlic Chicken in the Crockpot – easy and comforting.

And if you want even more daily ideas, check out my Pinterest board where I share all my recipe creations: Life With Olivia on Pinterest.

Save This Recipe for Later

📌 Save this recipe to your Pinterest salad or meal prep board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you stick with tahini or try a different dressing? Did you swap in another seasonal veggie?

I love seeing your variations and ideas. Got questions? Drop them below so we can share tips and ideas together!

Harvest Quinoa Bowl with Creamy Tahini Dressing

Author: Olivia McKenney

Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

This Harvest Quinoa Bowl with Creamy Tahini Dressing is a colorful, nourishing fall-inspired meal packed with roasted seasonal veggies, hearty quinoa, and topped with a velvety tahini sauce. It’s perfect for meal prep, quick dinners, or festive gatherings.

Instructions

1. Preheat oven to 400°F. Toss butternut squash and Brussels sprouts with olive oil, salt, and pepper. Roast on a sheet pan for 25–30 minutes, turning halfway through.

2. Rinse quinoa under cold water. In a medium saucepan, combine quinoa with water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with fork.

3. In a bowl or blender, whisk together tahini, lemon juice, maple syrup, garlic, and water until smooth and pourable.

4. Start assembly: Place a handful of spinach or kale into each bowl. Add a scoop of quinoa, then top with roasted veggies, apple slices, cranberries, pecans, and pumpkin seeds.

5. Drizzle with tahini dressing and serve warm or chilled.