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
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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.
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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.
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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.
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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.
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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.
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Slice apple and place slices over the bowls. Sprinkle bowls with dried cranberries and goat cheese.
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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.