Quinoa Harvest Bowls
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Nutrient-dense, wholesome Quinoa Harvest Bowls are super healthy and loaded with so much flavor. Made with quinoa, chickpeas, sweet potatoes, kale, and toasted pecans. Topped with apples, dried cranberries, goat cheese and a creamy and tangy Tahini-Maple Dressing. These harvest bowls make for a filling and satisfying fall meal you will find yourself making over and over again. Vegetarian, vegan, plant-based and gluten-free friendly!
Quinoa Harvest Bowls
Without a doubt, Fall is one of the best times of the year. Harvest veggies are amazing as they are so filling, tasty and super healthy. Harvest veggies are one of the most nutrient-dense foods and this is the time to indulge in all the health benefits they have to offer. These Quinoa Harvest Bowls bring some of the most delicious and nutritious foods abundant during autumn. All in one meal.
Tender yet crunchy roasted sweet potatoes, brussels sprouts, chickpeas and pecans. Tender kale and fresh quinoa. All topped with crisp apple slices, sweet dried cranberries and fresh goat cheese. Drizzle the amazing tahini-maple dressing that just brings these bowls to a whole other level. Quinoa Harvest Bowls are vegetarian, vegan, plant-based and gluten-free friendly.
Ingredients needed to make Quinoa Harvest Bowls:
- Cooked Quinoa– You can use any kind of quinoa; white, red, multi-colored, etc.
- Sweet Potatoes- You can also use butternut squash or pumpkin.
- Chickpeas- Make sure to drain and rinse.
- Brussels Sprouts- Can substitute for broccoli or cauliflower.
- Kale- Use any other green you prefer such as arugula or baby spinach.
- Apple- Any kind of apple will do. I like using Fuji.
- Dried Cranberries- These add a touch of sweetness to the bowl. Can be substituted for dried cherries.
- Goat Cheese- Substitute for feta or omit all together for a vegan bowl.
- Pecans- Toasted pecans bring this bowl to a whole other level. If you don’t have any pecans you can substitute for any other nut like walnuts or almonds.
- Avocado Oil- Can be substituted for coconut oil.
- Spices and Herbs- Pink sea salt. Paprika, dried oregano, garlic powder, cumin, and black pepper.
- For Dressing- Tahini, maple syrup, balsamic vinegar, hot water.
Equipment needed to make Quinoa Harvest Bowls:
- 10×15 Baking Sheet Pan- To roast your veggies and pecans.
- Parchment Paper- To line sheet pan. This will prevent veggies from sticking to the pan and will also make clean-up way easier.
- Large Mixing Bowl- For prepping kale.
- Small Mixing Bowl- For prepping dressing.
- Whisk- A small whisk to mix dressing.
- Tongs- To serve veggies into bowls.
How to make Quinoa Harvest Bowls:
- Step 1– Preheat oven at 400 degrees Fahrenheit. Line a large baking sheet pan with parchment paper. Cook quinoa if you need to or use leftover quinoa you may have.
- Step 2– Start prepping veggies; dice sweet potatoes, remove stems and half brussels sprouts, drain and rinse chickpeas. Place prepped veggies one at a time lined up on prepped sheet pan. Place each veggie next to each other. Drizzle 2 tablespoons avocado oil over veggies and toss making sure they are well coated. Sprinkle spices; pink sea salt, paprika, dried oregano, garlic powder and cumin. Toss veggies again making sure they are well coated with spices. Place in preheated oven and bake for 25 minutes.
- Step 3– While veggies are baking, prep kale. Remove leaves from stem, chop kale and place in a large mixing bowl. Drizzle with remaining tablespoon avocado oil and massage kale for a few seconds. This will make the kale tender and less bitter. Set massaged kale aside.
- Step 4– Remove veggies from oven. Use tongs to flip veggies around and slightly move them over to the side to make more room on sheet pan. Place pecans on that space and return sheet pan to the oven. Bake for another 5 minutes.
- Step 5– Take 4 serving salad bowls and serve quinoa in each of them. Split quinoa in 4 even servings. Place massaged kale over quinoa also evenly spreading it over each bowl. Remove veggies from the oven. Use a spatula to mix all veggies and pecans together. Serve evenly throughout the bowls over quinoa and next to kale.
- Step 6– Slice apple and place slices over the bowls. Sprinkle bowls with dried cranberries and goat cheese.
- Step 7– In a small bowl combine all ingredients for the dressing. Whisk together until thick dressing is formed. Drizzle dressing over each served bowl. Enjoy!
Tips and Substitutions:
- Sweet Potatoes- Pumpkin or Butternut Squash are great substitutes.
- Brussels Sprouts- Not a fan? Use Broccoli or Cauliflower instead.
- Pecans- Any other nut or seed would be a great substitute. Raw walnuts or hemp hearts are great!
- Dried Cranberries and Goat Cheese- Use dried cherries instead or feta if not a fan of goat cheese.
- Apples- Pears are a great substitute.
- Want to add more protein? Chicken, Tofu or even a fried egg are great to top these bowls with and add some extra protein.
- Make sure water is pretty hot for the dressing- Tahini can be very pasty and hard to whisk and mix with other ingredients. Mix the tahini paste well with it’s natural oils before serving and add hot water. This will make the tahini easier to work with as it gets more liquid.
Creamy Maple-Tahini Dressing:
This dressing takes these Quinoa Harvest Bowls to a whole other level. It’s so creamy, tangy and sweet. It compliments the roasted veggies perfectly and elevates all the flavors. You definitely do not want to skip this dressing. It is so easy to make and you can always make extra and use it in other salads too.
Quinoa Harvest Bowls FAQ’s:
Can I make this quinoa bowl dairy-free?
Yes. You just have to omit the goat cheese.
Can I use anything in place of dried cranberries?
Yes. You can use dried cherries or even dried apricots.
How long will this last in the refrigerator?
These Quinoa Harvest Bowls can last in the fridge for up to 3-5 days. Just add the apple, goat cheese and dressing when you are ready to serve.
Can I add meat to this?
Yes. Grilled or rotisserie chicken is great add to these bowls if you are looking for more protein. A fried or hard boiled egg also makes for a great protein to add. Tofu is a great protein to add while keeping the bowls vegetarian friendly.
What type of quinoa is best to use?
You can use any kind of quinoa for these bowls. White, red, multi-colored, etc.
Meal Prepping it:
These Quinoa Harvest Bowls are perfect for meal prep. They make for a satisfying and filling lunch or light dinner. Cook quinoa, roast veggies and pecans, and massage kale ahead of time. Keep everything in airtight containers in your fridge for up to 5 days. Assemble your bowls as you serve them and top with the remaining ingredients. The dressing can also be prepped ahead of time and drizzle over your bowls as needed.
How to store your Quinoa Harvest Bowls:
Keep roasted veggies and pecans in an airtight container. Keep massaged kale in a separate airtight container. When ready to serve, assemble bowls then add apple, cheese, cranberries and dressing. Keep bowls refrigerated for up to 3-5 days.
Did you like this Quinoa Harvest Bowls recipe? You may also like these other nourishing recipes:
- Quinoa Chickpea Salad
- Teriyaki Salmon Bowls
- Kale Quinoa Salad with Lemon-Tahini Dressing
- Sweet Potato and Sausage Breakfast Skillet
Quinoa Harvest Bowls
Nutrient-dense, wholesome Quinoa Harvest Bowls are super healthy and loaded with so much flavor. Made with quinoa, chickpeas, sweet potatoes, kale, and toasted pecans. Topped with apples, dried cranberries, goat cheese and a creamy and tangy Tahini-Maple Dressing. These harvest bowls make for a filling and satisfying fall meal you will find yourself making over and over again. Vegetarian, vegan, plant-based and gluten-free friendly!
Ingredients
- 1 medium sweet potato
- 2 cups brussels sprouts
- 15 oz chickpeas (drained and rinsed)
- 1/2 cup raw pecans
- 2 cups kale
- 2 cups cooked quinoa
- 3 tbsp avocado oil (divided)
- 1 tsp pink sea salt
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
For Serving:
- 1 apple
- 1/4 cup dried cranberries
- 1/4 cup goat cheese
Dressing:
- 1/4 cup tahini
- 2 tbsp maple syrup
- 2 tbsp balsamic
- 1/4 tsp pink sea salt
- 1/4 tsp black pepper
- 2 tbsp hot water
Instructions
Preheat oven at 400 degrees Fahrenheit. Line a large baking sheet pan with parchment paper. Cook quinoa if you need to or use leftover quinoa you may have.
Start prepping veggies; dice sweet potatoes, remove stems and half brussels sprouts, drain and rinse chickpeas. Place prepped veggies one at a time lined up on prepped sheet pan. Place each veggie next to each other. Drizzle 2 tablespoons avocado oil over veggies and toss making sure they are well coated. Sprinkle spices; pink sea salt, paprika, dried oregano, garlic powder and cumin. Toss veggies again making sure they are well coated with spices. Place in preheated oven and bake for 25 minutes.
While veggies are baking, prep kale. Remove leaves from stem, chop kale and place in a large mixing bowl. Drizzle with remaining tablespoon avocado oil and massage kale for a few seconds. This will make the kale tender and less bitter. Set massaged kale aside.
Remove veggies from oven. Use tongs to flip veggies around and slightly move them over to the side to make more room on sheet pan. Place pecans on that space and return sheet pan to the oven. Bake for another 5 minutes.
Take 4 serving salad bowls and serve quinoa in each of them. Split quinoa in 4 even servings. Place massaged kale over quinoa also evenly spreading it over each bowl. Remove veggies from the oven. Use a spatula to mix all veggies and pecans together. Serve evenly throughout the bowls over quinoa and next to kale.
Slice apple and place slices over the bowls. Sprinkle bowls with dried cranberries and goat cheese.
In a small bowl combine all ingredients for the dressing. Whisk together until thick dressing is formed. Drizzle dressing over each served bowl. Enjoy!
Recipe Notes
Tips and Substitutions:
- Sweet Potatoes- Pumpkin or Butternut Squash are great substitutes.
- Brussels Sprouts- Not a fan? Use Broccoli or Cauliflower instead.
- Pecans- Any other nut or seed would be a great substitute. Raw walnuts or hemp hearts are great!
- Dried Cranberries and Goat Cheese- Use dried cherries instead or feta if not a fan of goat cheese.
- Apples- Pears are a great substitute.
- Want to add more protein? Chicken, Tofu or even a fried egg are great to top these bowls with and add some extra protein.
- Make sure water is pretty hot for the dressing- Tahini can be very pasty and hard to whisk and mix with other ingredients. Mix the tahini paste well with it’s natural oils before serving and add hot water. This will make the tahini easier to work with as it gets more liquid.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
***Post originally published on October 6, 2021.
