Autumn Harvest Quinoa Bowls

Preparation 10 mins 2018-05-21T00:10:00+00:00
Cook Time 30 mins 2018-05-21T00:30:00+00:00
Serves 2 servings     adjust servings


  • 1 small delicata squash (or squash of choice)
  • 2 cups brussels sprouts
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt & pepper
  • 3 cups chopped kale
  • 1 (15 oz) can chickpeas, drained & rinsed
  • 1 teaspoon smoked paprika
  • 1 cup cooked quinoa

for the dressing

  • 2 tablespoons tahini
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • Equal pinches of salt, pepper and garlic powder
  • 2 – 4 tablespoons water


  1. Preheat the oven to 400ºF.
  2. Cut the squash in half lengthwise and scoop out the seeds. Cut into half moon shapes, about ½” thick.
  3. Add the squash along with the brussels sprouts, oil, rosemary, garlic powder, salt and pepper into a large bowl, and toss to combine. Transfer this mixture to a baking sheet and roast on the center rack for 30 minutes, flipping halfway through.
  4. While the veggies are roasting, steam the kale in a large steamer basket. Set this aside.
  5. In a separate bowl, toss together the chickpeas and paprika.
  6. Assemble the bowls by dividing the quinoa, kale, chickpeas and roasted veggies evenly between two bowls.
  7. In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the two bowls and enjoy immediately.