Harvest Bowl
A vibrant vegetarian bowl packed with roasted seasonal vegetables, quinoa, and a creamy tahini dressing. Perfect for meal prep and customizable with your favorite toppings.
- Total time
- 35 min
- Servings
- 2
- Calories
- 485
- Protein
- 14g
Ingredients
- ¾ cup quinoa
- 1.5 cups water
- 1.5 cups butternut squash, cubed
- 1.5 cups Brussels sprouts, halved
- 1 cup beets, cubed
- 3 tablespoons olive oil
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- ¼ cup warm water
- ¼ teaspoon sea salt
- ½ cup pomegranate seeds
- ¼ cup pumpkin seeds
- 3 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat oven to 400°F. Peel and cube butternut squash into 1-inch pieces. Halve Brussels sprouts and cube beets to similar size.
- 2
Toss all vegetables with 3 tablespoons olive oil, 0.75 teaspoon salt, and 0.5 teaspoon pepper on a large baking sheet.
- 3
Roast vegetables for 25-30 minutes, stirring halfway through, until golden and tender.
- 4
While vegetables roast, rinse quinoa under cold water. Bring 1.5 cups water to a boil in a saucepan, add quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until liquid is absorbed.
- 5
Prepare dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, warm water, and salt until smooth and pourable. Add more water if too thick.
- 6
Fluff quinoa with a fork and divide between two bowls.
- 7
Top each bowl with roasted vegetables, pomegranate seeds, pumpkin seeds, and fresh parsley.
- 8
Drizzle tahini dressing over the bowl and serve immediately.
Tools you’ll need
- large baking sheet
- saucepan with lid
- cutting board
- chef's knife
- whisk
- measuring cups
- measuring spoons
- wooden spoon
- serving bowls
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