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White bowl with quinoa, roasted fall vegetables, and chickpeas with a creamy light brown dressing.
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Quinoa Fall Harvest Bowl

This vegan fall harvest bowl with the best creamy balsamic dressing is the ultimate fall meal prep. It's made with just 2 sheet pans and 15 minutes of prep time.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Author: Eloïse

Ingredients
 

  • 2 shallots
  • ½ pound (225 g) Brussels sprouts
  • 2 medium sweet potatoes
  • 2 medium beets
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 14 oz (400 g) canned chickpeas

For the quinoa

Buddha bowl dressing

Instructions
 

  • Oven: Preheat the oven to 400°F (200°C).
  • Diced beetroots and sweet potatoes and halved Brussels sprouts on a wooden cutting board.
    Prep the veggies: Slice the shallots and halve the Brussels sprouts. Peel and dice the sweet potato and beetroots.
  • Season and roast the veggies: Toss the veggies in a large bowl with olive or avocado oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on a parchment-lined sheet pan. Roast on the middle-lower rack of a preheated oven for 40 minutes.
  • Chickpeas on a baking sheet lined with white parchment paper.
    Chickpeas: Drain and rinse the chickpeas. Toss them in the same bowl with the remaining oil and spices, then spread them on another parchment-lined sheet pan. Roast them on the top rack for 30-35 minutes, until crispy.
  • Cooked quinoa in a saucepan.
    Quinoa: Rinse the quinoa, then cook in a saucepan with double the amount of vegetable broth.
  • Light brown creamy dressing in a small glass jar.
    Make the dressing: Add the tahini, balsamic vinegar, maple syrup, mustard, garlic powder, salt, pepper, and water to a small jar. Stir until smooth. Add more water if you like a thinner consistency.
  • Serve the quinoa with roasted veggies and chickpeas, then toss with the creamy balsamic tahini dressing.

Notes

Meal prep: You can make all the different components of this autumn harvest bowl ahead of time. Store the quinoa, roasted veggies, chickpeas, and dressing in separate containers or divide it up into 4 meal prep containers. But always store the dressing separately and only drizzle shortly before eating.
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