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Harvest Quinoa Bowl - A Cozy, Colorful Weeknight Meal

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • For the bowl:
  • 1 cup dry quinoa, rinsed
  • 2 cups water or low-sodium vegetable broth
  • 1 large sweet potato, peeled and cubed (about 3/4-inch)
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 small red onion, cut into wedges
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 crisp apple (Honeycrisp or Fuji), thinly sliced
  • 2 cups baby kale or spinach
  • 1/3 cup toasted pepitas (pumpkin seeds) or chopped pecans
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • For the maple-tahini dressing:
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1–2 tablespoons pure maple syrup, to taste
  • 2–4 tablespoons warm water, to thin
  • 1 small garlic clove, grated or minced
  • 1/4 teaspoon kosher salt

Instructions
 

  • Heat the oven and prep the pan. Set your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  • Season the vegetables and chickpeas. Toss the sweet potato, Brussels sprouts, red onion, and chickpeas with olive oil, smoked paprika, cinnamon, garlic powder, salt, and pepper. Spread everything in a single layer. Give the sprouts cut-side down contact with the pan for deeper browning.
  • Roast until caramelized. Bake for 25–30 minutes, stirring once halfway. You’re looking for tender centers and crisp, browned edges.
  • Cook the quinoa. While the sheet pan roasts, combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, reduce to a low simmer, cover, and cook for 15 minutes. Turn off the heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  • Make the dressing. Whisk tahini, lemon juice, apple cider vinegar, maple syrup, garlic, and salt. Add warm water a little at a time until it’s pourable but still creamy. Adjust sweetness, acid, and salt to taste.
  • Prep the fresh elements. Thinly slice the apple and roughly chop the baby greens if needed. Toast pepitas in a dry skillet over medium heat for 2–3 minutes until fragrant, if not already toasted.
  • Assemble the bowls. Add a scoop of quinoa, then pile on roasted vegetables and chickpeas. Tuck in the greens and apple slices. Drizzle generously with the maple-tahini dressing and finish with pepitas.
  • Taste and finish. Add a pinch more salt, a squeeze of lemon, or an extra drizzle of maple if you want it sweeter. Serve warm or at room temperature.