Go Back
At the heart of the Harvest Bliss Grain Bowl is quinoa, an ancient grain that has gained popularity in modern diets due to its impressive nutritional profile. Quinoa is a complete protein, meaning it contains all nine essential amino acids, making it an excellent choice for vegetarians and vegans. Additionally, it is rich in fiber, magnesium, and antioxidants, which can aid in digestion and support overall health. Cooking quinoa is straightforward: it’s essential to rinse it thoroughly before cooking to remove its natural coating, called saponin, which can impart a bitter taste if not washed away.

Autumn Grain Bowl with Tahini Dressing

Discover the warmth of autumn with the Harvest Bliss Grain Bowl, a nourishing dish that combines seasonal ingredients for a flavorful experience. Packed with quinoa, roasted sweet potatoes, Brussels sprouts, kale, and topped with a creamy tahini dressing, this bowl is as nutritious as it is visually stunning. Perfect for meal prep, it's customizable to suit any diet, making it a wholesome choice for lunch or dinner. Embrace the flavors of fall and nourish your body with this delightful recipe.
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

1 ½ cups vegetable broth (or water)

1 cup sweet potato, peeled and diced

1 tablespoon olive oil (for sweet potatoes)

½ teaspoon paprika

¼ teaspoon salt (for sweet potatoes)

½ teaspoon black pepper (for sweet potatoes)

1 cup Brussels sprouts, trimmed and halved

½ cup pomegranate seeds

½ cup chopped kale, stems removed

¼ cup walnuts, coarsely chopped

2 tablespoons dried cranberries

For the Tahini Dressing:

3 tablespoons tahini

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1 tablespoon maple syrup

1-2 tablespoons water (to thin the dressing, as necessary)

Salt and pepper to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the quinoa is light and fluffy, with all the liquid absorbed. Remove from heat, let it sit covered for an additional 5 minutes, then fluff it gently with a fork.

    Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a mixing bowl, coat the diced sweet potatoes with olive oil, paprika, salt, and black pepper. Spread the seasoned sweet potatoes evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and caramelized, stirring halfway through for even cooking.

      Roast the Brussels Sprouts: On a separate baking sheet, toss the halved Brussels sprouts with a drizzle of olive oil, and season with salt and pepper. Roast in the same oven for 15-20 minutes, until they are golden brown and crispy, tossing them in the middle of cooking to ensure they roast evenly.

        Prepare the Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, and water until you achieve a smooth consistency. You can add more water a tablespoon at a time if you prefer a thinner dressing. Season it with salt and pepper to your taste.

          Assemble the Bowl: In a large serving bowl or individual bowls, start layering the cooked quinoa. Add the roasted sweet potatoes and Brussels sprouts, followed by the chopped kale, pomegranate seeds, walnuts, and dried cranberries for a colorful presentation.

            Drizzle and Serve: Drizzle a generous amount of tahini dressing over each bowl. For a cohesive mix of flavors and textures, you can gently toss the ingredients together. Alternatively, keep the components separate for a more visually appealing presentation.

              Enjoy: Savor the vibrant flavors and textures of this nourishing Autumn Grain Bowl!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4