Name: Harvest Quinoa Bowl with Creamy Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Plant-Based
Ingredients: 1 cup quinoa; 2 cups water or vegetable broth; 1 medium sweet potato, peeled and diced; 1 tablespoon olive oil; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 apple, chopped; 1/2 cup cooked chickpeas; 1/2 cup shredded kale; 1/4 cup dried cranberries; 1/4 cup roasted pumpkin seeds; 1/4 cup tahini; 2 tablespoons lemon juice; 1 tablespoon maple syrup; 1 clove garlic, minced; 2 to 4 tablespoons warm water; Salt and pepper to taste

This Harvest Quinoa Bowl with Creamy Tahini Dressing is a cozy, nutrient-rich meal that brings fall flavors together in the most delicious way. Roasted sweet potatoes, crisp apples, and hearty kale mingle with fluffy quinoa and chickpeas, creating a vibrant, satisfying dish. The tangy, nutty tahini dressing ties everything together with just the right touch of creaminess and zest.

It’s perfect for meal prep, lunchboxes, or weeknight dinners when you want something nourishing and colorful. Whether you’re a seasoned plant-based eater or simply trying to add more wholesome meals into your routine, this bowl will quickly become a seasonal staple.

What Kind of Quinoa Works Best for This Bowl?

Tricolor quinoa adds visual appeal and a variety of textures, but white quinoa is fluffier and cooks faster. Any type will work, but make sure to rinse it thoroughly before cooking to remove bitterness.

Ingredients for the Harvest Quinoa Bowl with Creamy Tahini Dressing

1 cup quinoa, rinsed
2 cups water or vegetable broth
1 medium sweet potato, peeled and diced
1 tablespoon olive oil
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 apple, chopped (Honeycrisp or Fuji work well)
1/2 cup cooked chickpeas
1/2 cup shredded kale
1/4 cup dried cranberries
1/4 cup roasted pumpkin seeds (pepitas)

For the Creamy Tahini Dressing:

1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 clove garlic, minced
2 to 4 tablespoons warm water (to thin)
Salt and pepper to taste

Harvest Quinoa Bowl with Creamy Tahini Dressing (1)

How To Make the Harvest Quinoa Bowl with Creamy Tahini Dressing

Step 1: Cook the Quinoa

In a medium saucepan, combine rinsed quinoa and water (or broth). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.

Step 2: Roast the Sweet Potatoes

Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cinnamon, and salt. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.

Step 3: Mix the Dressing

In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic. Add warm water a tablespoon at a time until the dressing reaches your desired consistency. Season with salt and pepper.

Step 4: Assemble the Bowl

Divide the cooked quinoa among bowls. Top with roasted sweet potatoes, chopped apple, chickpeas, kale, cranberries, and pumpkin seeds. Drizzle generously with creamy tahini dressing.

Serving and Storing Your Harvest Bowl

This bowl is best enjoyed fresh, but it also stores beautifully for up to 4 days in the fridge. Store the dressing separately to keep everything crisp. You can enjoy it cold or reheat the sweet potatoes and quinoa for a warm version.

Frequently Asked Questions

Can I use other vegetables?

Absolutely! Roasted Brussels sprouts, carrots, or butternut squash work great in place of sweet potatoes.

What protein can I add?

Grilled tofu, tempeh, or even a soft-boiled egg make great additions if you’re looking for more protein.

Is the tahini dressing nut-free?

Yes! Tahini is made from sesame seeds, making this dressing naturally nut-free.

Can I make this oil-free?

Yes, skip the olive oil when roasting the sweet potatoes. Use parchment paper to prevent sticking and roast them a little longer.

What type of kale should I use?

Lacinato (also called dinosaur kale) is tender and perfect for bowls, but curly kale works too. Just massage it with a touch of lemon juice to soften.

Want More Healthy Bowl Ideas?

If this quinoa bowl made your taste buds happy, you’ll love these wholesome favorites:

📌 Save this recipe to your Pinterest healthy eating board so you can whip it up whenever fall cravings hit.

And don’t forget to tag me or leave a comment below with your version. Did you go for extra chickpeas? Maybe add pomegranate seeds for sparkle? I love seeing your creations!

More wholesome recipes are waiting for you on Pinterest @NinaDishes.

Harvest Quinoa Bowl with Creamy Tahini Dressing

Author: Nina Klatten
Total Time: 40 minutes
Yield: 2 to 3 servings
Diet: Vegan

Print Recipe

Description

A cozy and colorful fall-inspired bowl packed with roasted sweet potatoes, crisp apples, hearty quinoa, and chickpeas, all tied together with a creamy lemon-tahini dressing. Perfect for lunch, dinner, or weekly meal prep.

Instructions

1. In a medium saucepan, combine rinsed quinoa and water (or broth). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.

2. Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cinnamon, and salt. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.

3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic. Add warm water gradually until dressing reaches desired consistency. Season with salt and pepper.

4. Divide quinoa into bowls. Top with roasted sweet potatoes, apple, chickpeas, kale, cranberries, and pumpkin seeds. Drizzle with tahini dressing.