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Quinoa Fall Harvest Bowl Recipe

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4.3 from 24 reviews

A vibrant and nutritious Quinoa Fall Harvest Bowl featuring roasted seasonal vegetables, crispy chickpeas, and a creamy balsamic tahini dressing. This wholesome dish combines warm flavors of roasted Brussels sprouts, sweet potatoes, beets, and shallots with protein-rich quinoa and chickpeas, perfect for a healthy, comforting meal.

Ingredients

Vegetables and Roasting

  • 2 shallots, sliced
  • 1/2 pound Brussels sprouts, halved
  • 2 medium sweet potatoes, peeled and diced
  • 2 medium beets, peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste

Chickpeas

  • 14 oz canned chickpeas, drained and rinsed
  • Remaining olive oil and spices (garlic powder, smoked paprika, salt, pepper) as used for veggies

Quinoa

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth

Dressing

  • ⅓ cup tahini
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon granulated garlic powder
  • Salt and pepper, to taste
  • 4-5 tablespoons water (adjust for desired consistency)

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables and chickpeas.
  2. Prepare the Vegetables: Slice the shallots and halve the Brussels sprouts. Peel and dice the sweet potatoes and beets into bite-sized pieces for even roasting.
  3. Season and Roast Vegetables: In a large bowl, toss the shallots, Brussels sprouts, sweet potatoes, and beets with 2 tablespoons olive oil, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, salt, and pepper. Spread them evenly on a parchment-lined sheet pan. Place the pan on the middle-lower rack of the oven and roast for 40 minutes until tender and caramelized.
  4. Roast Chickpeas: Drain and rinse the chickpeas thoroughly. In the same bowl used for the veggies, toss chickpeas with remaining olive oil and spices (garlic powder, smoked paprika, salt, and pepper). Spread evenly on a separate parchment-lined sheet pan and roast on the top rack of the oven for 30-35 minutes until crispy and golden brown.
  5. Cook Quinoa: While the vegetables and chickpeas roast, rinse quinoa under cold water to remove bitterness. In a saucepan, combine quinoa with 2 cups vegetable broth, bring to a boil, then reduce heat to simmer covered for about 15 minutes until liquid is absorbed and quinoa is fluffy.
  6. Make the Dressing: In a small jar or bowl, combine ⅓ cup tahini, 2 tablespoons balsamic vinegar, 1 teaspoon maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon granulated garlic powder, salt, pepper, and 4-5 tablespoons water. Stir or shake well until smooth and creamy. Adjust water amount for desired dressing consistency.
  7. Assemble and Serve: Serve quinoa as the base in bowls, top with roasted vegetables and crispy chickpeas, then drizzle the creamy balsamic tahini dressing over the top. Toss gently to combine and enjoy your nutritious harvest bowl.

Notes

  • You can substitute avocado oil for olive oil if preferred.
  • For extra crunch, feel free to add toasted nuts or seeds as a topping.
  • If you want a milder dressing, reduce the amount of garlic powder.
  • Leftovers store well in the refrigerator for up to 3 days. Keep dressing separate until ready to eat for best texture.
  • This recipe is naturally gluten-free and vegetarian, suitable for many dietary preferences.

Find it online: https://justsosavory.com/quinoa-fall-harvest-bowl-recipe/