When the air turns crisp and autumn produce is at its peak, there’s nothing more satisfying than a cozy, nourishing bowl like this Harvest Quinoa Bowl with Creamy Tahini Dressing
Quinoa Bowl with Creamy Tahini Dressing
The Perfect Fall Inspired Nourish Bowl
When fall rolls in and market shelves are bursting with colorful produce think sweet potatoes, kale, and pomegranates. It’s the perfect time to embrace meals that are both comforting and energizing. This Harvest Quinoa Bowl with Creamy Tahini Dressing is everything you want in a wholesome, plant based dish: hearty, nutrient rich, meal prep friendly, and layered with vibrant textures and flavors.
It starts with a base of fluffy quinoa, paired with roasted sweet potatoes, crispy chickpeas, sautéed kale, and crunchy seeds. But what ties it all together? That creamy tahini dressing garlicky, lemony, and just the right touch of sweet.
Whether you’re vegan, gluten free, or simply looking for a clean, cozy fall lunch, this bowl ticks all the boxes. Let’s dig in.
Why You’ll Love This Harvest Quinoa Bowl
- Nutrient Packed: Loaded with fiber, plant based protein, and antioxidants
- Balanced & Satisfying: The perfect mix of carbs, protein, and healthy fats
- Meal Prep Friendly: Make ahead for grab and go lunches all week
Ingredients for Quinoa Bowl with Tahini Dressing
For the Bowl:
- 1 cup uncooked quinoa (or 3 cups cooked)
- 1 medium sweet potato, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups chopped kale (massaged)
- ¼ red onion, thinly sliced
- 2 tbsp olive oil
- Salt, pepper, paprika, cumin to taste
For the Creamy Tahini Dressing:
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 garlic clove, grated
- 2–4 tbsp warm water (to thin)
- Salt to taste
Optional Toppings:
- Pumpkin seeds
- Pomegranate arils
- Crushed walnuts or pecans
How to Make a Harvest Quinoa Bowl
- Cook the Quinoa: Rinse and cook according to package instructions. Fluff and let cool.
- Roast the Veggies & Chickpeas: Toss sweet potato cubes and chickpeas with olive oil, salt, paprika, and cumin. Roast at 400°F for 25–30 minutes, flipping halfway.
- Massage the Kale: Toss chopped kale with a pinch of salt and massage for 1–2 minutes to soften.
- Make the Tahini Dressing: Whisk tahini, lemon juice, garlic, and maple syrup. Add water until creamy and pourable.
- Assemble Your Bowl: Start with quinoa, then top with roasted veg, kale, red onion, and toppings. Drizzle generously with tahini dressing and serve warm or chilled.
Customization Ideas
- Grains: Try farro or brown rice instead of quinoa
- Protein: Swap chickpeas with tofu, tempeh, or grilled chicken
- Add Creaminess: Top with avocado slices or a dollop of hummus
- Sweet Element: Add dried cranberries or diced apples for contrast
| Calories | 420 kcal |
| Carbohydrates | 48 g |
| Dietary Fiber | 9 g |
| Sugars | 8 g |
| Protein | 14 g |
| Total Fat | 18 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 0 mg |
| Sodium | 380 mg |
| Potassium | 820 mg |
| Calcium | 90 mg |
| Iron | 4.2 mg |
Recipe FAQ,s
Can I make this quinoa bowl ahead of time?
Yes! Store ingredients separately and assemble when ready. Keeps for up to 4 days in the fridge.
Is tahini dressing vegan?
Yes, tahini is made from sesame seeds and is 100% vegan. This entire bowl is plant-based!
What’s the best substitute for tahini?
Try almond butter or sunflower seed butter thinned with lemon juice and water for a similar creamy texture.
Can I eat this bowl cold?
Absolutely! It tastes delicious warm or chilled perfect for lunchboxes or next-day leftovers.
Harvest Quinoa Bowl with Creamy Tahini Dressing
Ingredients
For the Bowl:
- 1 cup uncooked quinoa or 3 cups cooked
- 1 medium sweet potato peeled and cubed
- 1 can 15 oz chickpeas, drained and rinsed
- 2 cups chopped kale massaged
- ¼ red onion thinly sliced
- 2 tbsp olive oil
- Salt pepper, paprika, cumin to taste
For the Creamy Tahini Dressing:
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 garlic clove grated
- 2 –4 tbsp warm water to thin
- Salt to taste
Optional Toppings:
- Pumpkin seeds
- Pomegranate arils
- Crushed walnuts or pecans
Instructions
- Cook the Quinoa: Rinse and cook according to package instructions. Fluff and let cool.
- Roast the Veggies & Chickpeas: Toss sweet potato cubes and chickpeas with olive oil, salt, paprika, and cumin. Roast at 400°F for 25–30 minutes, flipping halfway.
- Massage the Kale: Toss chopped kale with a pinch of salt and massage for 1–2 minutes to soften.
- Make the Tahini Dressing: Whisk tahini, lemon juice, garlic, and maple syrup. Add water until creamy and pourable.
- Assemble Your Bowl: Start with quinoa, then top with roasted veg, kale, red onion, and toppings. Drizzle generously with tahini dressing and serve warm or chilled.
Video
Notes
- Grains: Try farro or brown rice instead of quinoa
- Protein: Swap chickpeas with tofu, tempeh, or grilled chicken
- Add Creaminess: Top with avocado slices or a dollop of hummus
