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Harvest Grain Bowl

Harvest Grain Bowl with Maple-Tahini Dressing

The Crispy Chef
This hearty harvest grain bowl combines fluffy quinoa, roasted butternut squash, Brussels sprouts, crunchy nuts, and sweet-tart cranberries, all drizzled with a creamy maple-tahini dressing. It’s nourishing, vibrant, and satisfying — the perfect cozy, plant-based meal for fall or winter.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course, Salad
Cuisine Gluten-Free, Vegetarian
Servings 4 bowls
Calories 510 kcal

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.

Notes

Cook the quinoa and roast the vegetables ahead of time for easy meal prep. The dressing can be made up to 3 days in advance and stored in a jar in the refrigerator. Keep the nuts and dressing separate until serving to maintain crunch and freshness. For a non-vegan twist, top with goat cheese or a poached egg.

Nutrition

Calories: 510kcalCarbohydrates: 55gProtein: 17gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gSodium: 370mgPotassium: 820mgFiber: 8gSugar: 13gVitamin A: 13800IUVitamin C: 64mgCalcium: 110mgIron: 3.9mg
Keyword fall recipes, grain bowl, harvest bowl, maple tahini dressing, quinoa bowl, Vegan Dinner
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