This Autumn Harvest Nourish Bowl is a warm, hearty, and nutrient-packed meal perfect for cooler days. Bursting with seasonal flavors, this bowl combines roasted veggies, protein-rich quinoa, and a creamy tahini maple dressing for a comforting and healthy dish.
Ingredients:
Serves 2
For the Bowl:
- 1 cup quinoa, rinsed
- 1 ½ cups water or vegetable broth
- 1 small sweet potato, cubed
- 1 cup butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1 tbsp olive oil
- Salt and pepper to taste
- ½ cup cooked or canned chickpeas, rinsed and drained
- ¼ cup pomegranate seeds (for a touch of sweetness and antioxidants)
- 2 tbsp pumpkin seeds (high in magnesium and zinc)
- Fresh parsley for garnish
For the Dressing:
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar or lemon juice
- 1-2 tbsp water (to thin, as needed)
- Salt and pepper to taste
Instructions:
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Prepare the Quinoa: In a small pot, bring quinoa and water or vegetable broth to a boil. Reduce heat, cover, and let simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.
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Roast the Vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss the sweet potato, butternut squash, and Brussels sprouts with olive oil, salt, and pepper. Spread evenly and roast for 20-25 minutes, flipping halfway, until tender and golden.
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Prepare the Dressing: In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, salt, and pepper. Add water gradually until the dressing reaches a creamy, pourable consistency.
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Assemble the Bowl: Divide quinoa between two bowls. Top with roasted vegetables, chickpeas, pomegranate seeds, and pumpkin seeds.
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Drizzle and Serve: Pour the tahini maple dressing over each bowl, garnish with fresh parsley, and enjoy!
This autumn nourish bowl is packed with fiber, plant-based protein, and essential vitamins and minerals to keep you energized and satisfied. It’s as delicious as it is nourishing—perfect for a cozy, seasonal meal.