Autumn Harvest Quinoa Bowls
A hearty and colorful bowl combining roasted vegetables, chickpeas, and quinoa, topped with a creamy tahini dressing—perfect for a cozy fall meal.
Ingredients
Vegetables
- 1 small delicata squash (or squash of choice)
- 2 cups brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary (finely chopped)
- 1 teaspoon garlic powder
- 0.5 teaspoon salt & pepper
- 3 cups chopped kale
- 1 15 oz can chickpeas (drained & rinsed)
- 1 teaspoon smoked paprika
- 1 cup cooked quinoa
Dressing
- 2 tablespoons tahini
- 1 teaspoon apple cider vinegar
- 1 teaspoon dijon mustard
- to taste salt, pepper, garlic powder (equal pinches)
- 2-4 tablespoons water
Instructions
- Preheat oven to 400ºF (200ºC).
- Cut squash into half-moon shapes and toss with other vegetables, oil, rosemary, garlic powder, salt, and pepper. Roast for 30 minutes, flipping halfway.
- Steam kale until tender. Toss chickpeas with paprika.
- Assemble bowls with quinoa, kale, chickpeas, and roasted veggies. Whisk dressing ingredients and drizzle over bowls.
Notes
Feel free to customize with your favorite fall vegetables or add a protein for extra filling.