Quinoa Fall Harvest Bowl

This vegan fall harvest bowl is the ultimate fall meal prep you didn't know you needed. It combines warm fall veggies, crispy chickpeas, fluffy quinoa, and the BEST tahini-balsamic dressing—all roasted to perfection on just 2 sheet pans. It's super easy to prep ahead for the week, whether it's for quick lunches or easy dinners.

Why you'll love this recipe

• Fall harvest bowls are the ultimate healthy comfort food in autumn.
• They are great for enjoying seasonal produce and experimenting with a larger variety of veggies you might not usually reach for, like Brussels sprouts and beetroot. This warm sweet potato quinoa salad is another favorite.
• This recipe only requires 15 minutes of prep time, and the oven does the rest!
• It's served with the BEST tahini sauce in the world that will make everyone love tahini (trust me, I was not a fan either before I tried this dressing). The sweetness of the balsamic vinegar and maple syrup perfectly balances the earthy tahini, while the dijon mustard adds a little depth and kick.

Key ingredients and substitutions

• Fall veggies: I'm using Brussels sprouts, beetroot, and sweet potatoes for the veggies. Carrots, butternut squash, and cauliflower would be great alternatives. My tip is to add shallots to the mix as they add a sweet touch when caramelized in the oven that's absolutely divine. Red onion would be a great option, too.
• Chickpeas (garbanzo beans): They add a nice crunch, protein, and fiber to the bowl to make it more nourishing and filling.
• Quinoa: This pseudo-grain is my base of choice for this recipe as it lightens up the bowl with its fluffy texture. You can use white quinoa or tri-colored quinoa for this recipe. Brown rice, millet, or wheat couscous (if not gluten-free) would be great alternatives.
• Seasonings: I like keeping it simple with just garlic powder and smoked paprika which gives the veggies a nice kick of flavor. If you don't have smoked paprika, you can use mild paprika and eventually a sprinkle of cayenne pepper or chili powder.
• Buddha bowl dressing, a.k.a. the best tahini balsamic dressing. If you don't like tahini, try my simple hummus dressing.

Elo's tips

• Start prepping the chickpeas after putting veggies in the oven as they need a little less long to cook.
• Cook the quinoa in vegetable broth for extra flavor. I like to dissolve vegetable broth powder in water to keep it more affordable.
• Serve with this fall harvest quinoa bowl with leafy greens such as arugula or massaged kale salad.
• Add seeds to finish off the salad. Pumpkin seeds, sunflower seeds, or even buckwheat groats, are delicious. I recommend dry-roasting them in a pan (without oil) over medium-high heat until golden for a nuttier flavor.
• If you like a sweet and savory salad combo, toss in some finely diced crisp apples (think Pink Lady, Honeycrisp, or Jonagold).

Step-by-step instructions

1. Step 1: Cut the veggies. Slice the shallots, cut the Brussels sprouts in half, and dice the sweet potato and beetroots.

2. Step 2: Season and bake the veggies and chickpeas. Add the veggies to a large bowl. Drizzle with olive oil or avocado oil, and season with smoked paprika, garlic powder, salt, and black pepper. Spread them in a single layer onto a parchment-lined sheet pan. Put them on the middle-lower rack of a preheated oven and bake for a total of 40 minutes.
   
   Drain and rinse a can of chickpeas. Add them to the same mixing bowl and coat with the rest of the oil and spices. Spread the chickpeas onto another baking sheet lined with parchment paper. Place it in the oven on top the the veggies (to help them crisp up) and bake for the remaining time (30-35 minutes).