Harvest Bowl
Celebrate the flavors of the season with this vibrant Harvest Bowl, a wholesome, nutrient-packed recipe perfect for cozy autumn meals or a healthy, satisfying lunch. Featuring tender roasted butternut squash and Brussels sprouts, fluffy quinoa, and massaged kale, this bowl is a showcase of hearty vegetables and grains. Sweet cranberries and crunchy pumpkin seeds add texture and bursts of flavor, while a creamy tahini dressing, infused with lemon juice and maple syrup, ties everything together in a delightful dance of savory and sweet. Ready in under an hour, this easy and versatile recipe is ideal for meal prep and can be enjoyed warm or at room temperature. Bursting with fall-inspired ingredients and loaded with healthy fats, plant-based protein, and seasonal produce, this Harvest Bowl is comfort food at its finest! Keywords: Harvest Bowl, quinoa salad, roasted vegetables, tahini dressing, healthy fall recipes, plant-based meal.
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Recipe Information
Ingredients
- 1 small butternut squash
- 2 cups Brussels sprouts
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup quinoa
- 2 cups water
- 2 cups kale leaves
- 0.5 cup cranberries
- 0.25 cup pumpkin seeds
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons water
- 0.5 teaspoon garlic powder
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the butternut squash into 1-inch cubes. Trim and halve the Brussels sprouts.
Toss the squash and Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper. Spread them evenly on a baking sheet.
Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then lower the heat to a simmer, cover, and cook for 15 minutes until the quinoa is fluffy and water is absorbed.
Chop the kale into bite-sized pieces and massage it with the remaining tablespoon of olive oil until softened.
For the dressing, whisk together the tahini, lemon juice, maple syrup, water, and garlic powder in a small bowl until smooth.
In a large bowl, combine the cooked quinoa, roasted vegetables, kale, cranberries, and pumpkin seeds.
Drizzle the tahini dressing over the mixture and toss to combine.
Serve the harvest bowl warm or at room temperature, dividing evenly among four bowls.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3730 mg | 162% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 35.6 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4088 mg | 314% | |
| Iron | 16087.9 mg | 89377% | |
| Potassium | 3334 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
