Hey y'all! Looking for a meal that's as nourishing as it is vibrant? This Harvest Quinoa Bowl with Creamy Tahini Dressing is bursting with seasonal veggies, hearty quinoa, and a luxuriously smooth tahini sauce that brings every bite together. It's perfect for cozy lunches, meal preps, or healthy dinners when you want something filling and packed with flavor. Let's get cooking!

Why You'll Love This

Loaded with plant-powered protein for lasting energy.
Packed with autumn-harvest vegetables and bold flavors.
Ready in under 40 minutes—ideal for weeknight meals.
Vegan, gluten-free, and endlessly customizable.
Makes excellent leftovers for meal prep!

Ingredients

1 cup tri-color quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small sweet potato, peeled and diced (about 1 cup)
1 cup Brussels sprouts, halved
½ red onion, sliced
½ teaspoon smoked paprika
½ teaspoon sea salt (plus more to taste)
¼ teaspoon black pepper
1 cup kale, chopped
⅓ cup dried cranberries
¼ cup roasted pumpkin seeds (pepitas)
Creamy Tahini Dressing:
¼ cup tahini
1 tablespoon maple syrup
2 tablespoons lemon juice
2 tablespoons warm water (plus more as needed)
½ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon salt

Instructions

Prep the Quinoa: In a saucepan, combine rinsed quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
Roast the Vegetables: Preheat oven to 400°F (200°C). On a baking sheet, toss sweet potato, Brussels sprouts, and red onion with olive oil, smoked paprika, salt, and pepper. Spread into a single layer. Roast for 20-25 minutes, stirring once, until golden and tender.
Sauté the Kale: In a skillet over medium heat, add kale and a pinch of salt with a splash of water. Sauté for 2-3 minutes until wilted and bright green. Set aside.
Make the Creamy Tahini Dressing: In a small bowl, whisk together tahini, maple syrup, lemon juice, warm water, garlic powder, cumin, and salt until smooth and pourable. Add more water for desired consistency.
Assemble the Bowls: Divide cooked quinoa among bowls. Top with roasted vegetables, sautéed kale, dried cranberries, and pumpkin seeds.
Drizzle and Serve: Generously drizzle the creamy tahini dressing over each bowl. Serve warm or at room temperature and enjoy!

Notes

Be sure to rinse quinoa well to remove any bitterness.
Cut vegetables into uniform pieces for even roasting.
The dressing can be made ahead and stored in the fridge for up to a week.

Variations

Swap Brussels sprouts for roasted broccoli or cauliflower.
Add chickpeas or roasted tofu for extra protein.
Sprinkle with feta cheese if you're not strictly vegan.

Required Equipment

Saucepan with lid
Baking sheet
Mixing bowls
Skillet
Sharp knife and cutting board
Whisk

Storage Instructions

Store leftover components separately in airtight containers in the refrigerator for up to 4 days. Store the dressing in a jar and add just before serving for best texture. Reheat quinoa and roasted vegetables in the microwave or on the stovetop before assembling.

Serving Suggestions

Top your Harvest Quinoa Bowl with a sprinkle of toasted nuts or seeds for added crunch.
Pair with warm pita bread for a hearty lunch.
Serve alongside a bowl of soup for a complete dinner.

Pro Tips

Roast the veggies until caramelized for maximum flavor.
Taste your tahini dressing and adjust lemon or maple syrup to suit your preference.
Add the cranberries right before serving to keep them plump and juicy.

FAQ

Can I use a different grain instead of quinoa?: Absolutely! Brown rice, farro, or even couscous work well in this bowl.
Is the dressing allergy-friendly?: The dressing is nut-free and dairy-free. If you need it seed-free, try swapping tahini for sunbutter or a similar substitute.
Can I meal prep this recipe?: Yes! Prep all components ahead and store separately; simply assemble and drizzle with dressing when ready to eat.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes