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Autumn Harvest Quinoa Bowls

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 servings
Calories 550
A hearty and colorful bowl combining roasted vegetables, chickpeas, and quinoa, topped with a creamy tahini dressing—perfect for a cozy fall meal.

Ingredients

Vegetables

  • 1 small delicata squash (or squash of choice)
  • 2 cups brussels sprouts
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary (finely chopped)
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt & pepper
  • 3 cups chopped kale
  • 1 15 oz can chickpeas (drained & rinsed)
  • 1 teaspoon smoked paprika
  • 1 cup cooked quinoa

Dressing

  • 2 tablespoons tahini
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • to taste salt, pepper, garlic powder (equal pinches)
  • 2-4 tablespoons water

Instructions 

  • Preheat oven to 400ºF (200ºC).
  • Cut squash into half-moon shapes and toss with other vegetables and seasonings. Roast for 30 minutes, flipping halfway.
  • Steam kale until tender. Toss chickpeas with paprika.
  • Assemble bowls with quinoa, kale, chickpeas, and roasted veggies. Whisk dressing ingredients and drizzle over bowls.

Notes

Feel free to customize with your favorite fall vegetables or add a protein like grilled chicken.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Quinoa