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Cozy Autumn Harvest Bowl

Cozy Autumn Harvest Bowl

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Ingredients

Scale
  • 1 large sweet potato, cubed
  • 1 lb Brussels sprouts, halved
  • 1 cup dry quinoa
  • 4 cups chopped kale (stems removed)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup pecan halves
  • 1/4 cup dried cranberries
  • 1 medium apple, thinly sliced
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3 tbsp tahini
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 2 tbsp warm water (to thin the dressing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup. Wash and chop your sweet potato and Brussels sprouts into bite-sized pieces.
  2. Place the cubed sweet potatoes and halved Brussels sprouts on the prepared baking sheet. Drizzle with olive oil and sprinkle with sea salt and black pepper. Toss well to coat. Roast in the oven for 25 to 30 minutes, or until the potatoes are tender and the sprouts are slightly charred.
  3. While the vegetables are roasting, rinse the quinoa under cold water. Combine 1 cup of quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
  4. In a small bowl, whisk together the tahini, maple syrup, and apple cider vinegar. Gradually add warm water one tablespoon at a time until the dressing reaches a smooth, pourable consistency. Taste and add a pinch of salt if desired.
  5. Place a handful of kale in each of the four bowls. If you prefer softer kale, massage it with a tiny bit of olive oil first. Divide the cooked quinoa, roasted vegetables, and chickpeas among the bowls. Top with sliced apples, pecans, and dried cranberries.
  6. Drizzle the creamy maple-tahini dressing over each bowl just before serving. Toss gently if you like everything coated, or leave it drizzled on top for a beautiful presentation.