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.
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)
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.
Notes
You can prepare the dressing and quinoa up to 3 days in advance—perfect for meal prepping.
Feel free to swap out butternut squash for sweet potatoes or carrots if preferred.
Add extra protein like chickpeas or grilled chicken to make it even more filling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish / Bowl Meal
- Method: Roasting + Boiling
- Cuisine: Vegetarian, Fall-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
Keywords: quinoa bowl, tahini, fall, vegetarian, healthy