The harvest grain bowl is the ultimate answer to the question, “What’s for dinner?” It’s a beautifully balanced, satisfying meal that brings together the best flavors and textures of the season. This recipe combines warm, protein-packed quinoa with sweet, caramelized roasted vegetables, crunchy nuts, and a bright, creamy Maple-Tahini dressing that ties everything together.
This bowl is much more than just a salad; it’s a complete, nutrient-dense meal that is perfect for meal prepping. You can cook all the components ahead of time and assemble them quickly for a healthy lunch or an effortless dinner. It’s an explosion of sweet, savory, and tangy flavors that proves a plant-forward meal can be deeply comforting and incredibly delicious.
Why You’ll Love This Recipe
- Complete Meal Solution: It has protein (quinoa), healthy fats (tahini/nuts), and complex carbohydrates (squash), making it incredibly satisfying.
- Meal Prep Champion: All major components—the grain, the roasted vegetables, and the dressing—can be made 2–3 days in advance.
- Ultimate Seasonal Flavor: The recipe celebrates the sweet caramelization of butternut squash and the warmth of maple, perfect for cool weather.
- Texture Contrast: You get the satisfying chew of the grain, the crispness of the roasted vegetables, and the creaminess of the dressing in every bite.
- Vegan and Gluten-Free: This entire bowl is naturally free of animal products and gluten, making it perfect for various dietary needs.
Ingredients
For the Grain Base (4 Servings)
- 1 cup (185 g) uncooked quinoa, rinsed
- 2 cups (480 ml) water or vegetable broth
- 1/2 tsp salt
For the Roasted Vegetables
- 4 cups (560 g) butternut squash, peeled and diced into 1-inch (2.5 cm) cubes
- 2 cups (180 g) Brussels sprouts, halved
- 2 tbsp (30 ml) olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional)
For the Maple-Tahini Dressing
- 1/4 cup (60 g) tahini (sesame seed paste)
- 2 tbsp (30 ml) pure maple syrup
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (30 ml) warm water (or more, for desired consistency)
- 1 clove garlic, minced
- 1/4 tsp salt
For Assembly
- 1 cup (25 g) fresh kale or spinach, roughly chopped (optional)
- 1/2 cup (60 g) dried cranberries
- 1/2 cup (60 g) pecans or walnuts, toasted and roughly chopped
Equipment
- Baking sheet
- Small saucepan with a lid (for quinoa)
- Large mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions
1. Cook the Quinoa
- Rinse: Place the quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water for 1 minute.
- Cook: Combine the rinsed quinoa, water (or broth), and salt in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
- Fluff: Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside.
2. Roast the Vegetables
- Prep: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the butternut squash and Brussels sprouts with the olive oil, salt, pepper, and smoked paprika.
- Roast: Roast for 20–25 minutes, flipping the vegetables halfway through, until they are tender and the squash edges are caramelized. Let them cool slightly.
3. Make the Maple-Tahini Dressing
- In a small bowl, whisk together the tahini, maple syrup, lemon juice, garlic, and salt.
- Thin: Slowly whisk in the warm water, 1 tablespoon at a time, until the dressing is smooth and reaches your desired drizzly consistency. (Tahini often seizes up before it thins out, so keep whisking!)
4. Assemble the Bowls
- Build the Base: Divide the warm quinoa among four large serving bowls.
- Layer: Add a handful of fresh kale or spinach (if using) to each bowl. Top the quinoa with a generous serving of the roasted vegetables.
- Finish: Sprinkle with dried cranberries and toasted pecans (or walnuts). Drizzle generously with the Maple-Tahini Dressing and serve.
Substitutions and Variations
- Grain: Substitute the quinoa with farro (cook time is about 30 minutes) or brown rice for a different texture.
- Vegetables: Swap the Brussels sprouts for chopped broccoli or cubed sweet potato. You can also add roasted beets (roast them separately to prevent them from turning the entire bowl red).
- Protein: For a non-vegan boost, top the bowl with sliced, roasted chicken breast, grilled salmon, or a soft-boiled egg. For a vegan protein, add a scoop of roasted chickpeas.
- Greens: For the kale/spinach, use a sturdy green like arugula for a peppery bite.
Pro Tips and Common Mistakes to Avoid
- Rinse the Quinoa: Always rinse your quinoa before cooking! This removes the natural coating called saponin, which can taste bitter or soapy.
- Warm Water for Dressing: Using warm water in the dressing helps the tahini emulsify (blend) smoothly with the oil and prevents it from clumping into a thick paste.
- Store Dressing Separately: If you are prepping these bowls for the week, do not dress them until serving. Store the dressing in a separate container, as the acids will cause the vegetables to soften over time.
- Toast the Nuts: Toasting your pecans or walnuts in a dry pan for a few minutes brings out their nutty flavor and adds a satisfying crunch that makes a huge difference.
Storage, Make-Ahead, and Reheating
- Make-Ahead: All components can be made 1–2 days in advance. Store the cooked quinoa and roasted vegetables separately in airtight containers in the refrigerator. Store the dressing in a jar.
- Assembly for Meal Prep: Assemble the bowls by layering the grain and vegetables. Do not add the dressing or the nuts. Store them in small separate containers and add them right before eating to maintain the crunch.
- Storage (Leftovers): Undressed components will last in the refrigerator for up to 4 days.
- Reheating: Reheat the quinoa and roasted vegetables in the microwave for 1–2 minutes, or in a toaster oven for 5 minutes. Then, dress and serve.
Serving Suggestions
Serve these bowls with a side of warm, crusty bread or a dollop of hummus on the side. A sprinkle of crumbled goat cheese (if not vegan) adds a wonderful tang that works perfectly with the maple.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: 1 bowl
- Calories: 510 kcal
- Protein: 17 g
- Fat: 28 g
- Carbohydrates: 55 g
Note: These are approximations and can vary based on the type of nuts, oil, and grain used.
FAQs
Q: Why is my tahini dressing clumpy?
A: Tahini often seizes up when it first comes into contact with lemon juice or water. This is normal! Keep whisking vigorously and slowly add the warm water until it thins out and becomes smooth and creamy.
Q: Can I use a different grain besides quinoa?
A: Yes. Farro, brown rice, or even barley are great choices. Note that farro and brown rice take longer to cook than quinoa (about 30–45 minutes).
Q: How do I keep the nuts crunchy for meal prep?
A: Never store the nuts directly in the assembled bowl or near the dressing. Store the nuts in a small, separate container and sprinkle them over the bowl right before you sit down to eat.
Q: Can I roast the vegetables with the maple syrup?
A: It is best to add the maple syrup to the dressing. Roasting the vegetables with syrup can cause them to burn before they are fully tender. Caramelization comes from the natural sugars in the squash.
Q: Is this salad good cold?
A: Yes! This bowl is delicious served cold, making it ideal for packed lunches. The flavors meld perfectly when chilled.
Harvest Grain Bowl with Maple-Tahini Dressing
Equipment
- Baking sheet
- saucepan with lid
- Large mixing bowls
- Whisk
- Measuring cups and spoons
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water or vegetable broth
- 1/2 tsp salt (for quinoa)
- 4 cups butternut squash, peeled and diced into 1-inch cubes
- 2 cups Brussels sprouts, halved
- 2 tbsp olive oil
- 1/2 tsp salt (for vegetables)
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/4 cup tahini (sesame seed paste)
- 2 tbsp pure maple syrup
- 2 tbsp fresh lemon juice
- 2 tbsp warm water (plus more for consistency)
- 1 clove garlic, minced
- 1/4 tsp salt (for dressing)
- 1 cup fresh kale or spinach, roughly chopped (optional)
- 1/2 cup dried cranberries
- 1/2 cup pecans or walnuts, toasted and roughly chopped
Instructions
- Rinse the quinoa under cold water. Combine with water (or broth) and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let rest for 5 minutes, then fluff with a fork.
- Preheat oven to 400°F (200°C). On a baking sheet, toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, and smoked paprika. Roast for 20–25 minutes, flipping halfway, until tender and caramelized.
- In a small bowl, whisk together tahini, maple syrup, lemon juice, garlic, and salt. Slowly whisk in warm water until smooth and creamy.
- Divide the cooked quinoa among four bowls. Add a handful of greens (optional), top with roasted vegetables, cranberries, and toasted nuts.
- Drizzle with the maple-tahini dressing and serve warm or cold. Store dressing separately if meal prepping.
