Grains

Harvest Quinoa Bowls

by:
October 12, 2020
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Harvest Quinoa Bowls
Photo by marvelous munch
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 4 people
Author Notes

Every autumn I crave hearty bowls of fresh foods, this lead me to making my Harvest Quinoa Bowls. These Harvest Quinoa bowls are packed with autumn flavors and veggies while also filling up with with healthy fall options. If we don’t have all the ingredients to make these bowls, we always keep some of the tahini dressing on hand to add to salads or chicken, sometimes we use it as a dip for veggies and pretzels. Check out the recipe below! —marvelous munch

What You'll Need
Ingredients
  • Squash, Chickpeas, and Tahini Dressing
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 can chickpeas drained, rinsed, and dried
  • 1/2 red onion sliced thick
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 3 teaspoons garlic powder
  • 3 tablespoons paprika
  • 2 tablespoons olive oil or avocado oil
  • 1/2 cup tahini
  • 2 tablespoons honey
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3-4 tablespoons water
  • Sweet Potatoes and Harvest Ingredients
  • 3 large sweet potatoes
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 3 teaspoons garlic powder
  • 1 tablespoon nutmeg
  • 2 tablespoons olive oil or avocado oil
  • 4 cups arugula
  • 1 cup quinoa
  • 2 cups chicken or veggie broth
Directions
  1. Preheat oven to 400°
  2. Slice zucchini and squash, add a pinch of salt and let rest on paper towels 3-5 minutes
  3. Drain, rinse, and dry chickpeas. Add to sheet pan
  4. Lightly squeeze out some of the water from the squash and zucchini and add to sheet pan with chickpeas. Add red onions to the pan as well
  5. Drizzle oil, salt, pepper, garlic powder, and paprika to the sheet pan and mix all the ingredients together
  6. Chop up sweet potatoes into cubs with skin on and add to another sheet pan
  7. Drizzle oil, salt, pepper, garlic powder, and nutmeg to the sweet potatoes and mix well
  8. Add both sheet pans to the oven and let bake for 15-20 minutes
  9. While veggies are baking, cook quinoa in chicken or veggie broth as directed on quinoa packaging
  10. Remove veggies from oven and begin setting up your Havest Bowls
  11. In a blender add tahini, honey, lemon, 2 garlic cloves, 1 tsp salt, 1 tsp pepper, and 3-4 tbsp water and blend until smooth
  12. Scoop some quinoa to the botton of bowl, then add squash, sweet potatoes, arugla, red onion, chickpeas on top of the quinoa
  13. Drizzle the tahini dressing on top and serve!
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