eat
Jump To Recipe

Autumn Harvest Quinoa Bowls

Author - Alyssa Rimmer

These cozy quinoa bowls feature some of my favorite fall produce, including roasted squash and brussels sprouts, steamed kale, and spiced chickpeas, but can be easily customized based on the ingredients you have on hand. It's a hearty, comforting and delicious autumn-inspired recipe!

Quinoa buddha bowls have always been a go-to for me this time of year.

I'm in Vermont for the week and it's gotten so chilly! We wake up in the dark, there's frost on the ground, and slowly my appetite has been shifting. Instead of cold smoothie bowls for breakfast and big salads for lunch, it's meals like this my body is looking for.

Breakfast usually consists of two slices of my pumpkin quinoa bread, toasted with peanut butter and sliced banana on top. Lunch? A big quinoa bowl like this one.

These warm Harvest Quinoa Bowls are packed with fall produce, protein-packed quinoa and drizzled with a creamy tahini dressing!

My quinoa bowls usually have the same formula, which is one of the things I love most about this type of meal.

I love combining some sort of starchy vegetable–squash, sweet potato, etc.–a green vegetable, dark leafy greens, quinoa and a plant-protein. And of course, I top it with a creamy dressing of some sort.

How to make a healthy quinoa buddha bowl with delicata squash and roasted brussels sprouts!

Today I'm using two of my favorite fall veggies: delicata squash and brussels sprouts.

Delicata squash, if you aren't familiar with it, tastes kind of like acorn squash but it has a more delicate skin. So while you could peel it, you certainly don't need to. I often cook it like this; cut into half-moon shapes and then simply roasted until tender. If I had to choose, it's probably my favorite squash for this particular reason.

Next up is brussels sprouts. Again, just a simple roast is all you need. I absolutely adore them! But if you're not a fan, as I know many people aren't, you could totally use broccoli, cauliflower or any other tough veggie.

For the flavorings, it was just olive oil, fresh rosemary, salt, pepper and garlic powder. Simple is always better in my book.

These warm Harvest Quinoa Bowls are packed with fall produce, protein-packed quinoa and drizzled with a creamy tahini dressing!

What is perfect about this meal for you is that it's really easy to meal prep. You can whip up everything ahead of time, pre-portion it out into containers, and have it for meals all week long!

It won't take you more than 40 minutes to make this entire dish, which will end up saving you so much time during the week. Isn't it such a great feeling when you don't have to worry about cooking?

Autumn Harvest Quinoa Bowls -- with roasted squash & brussels sprouts, chickpeas, kale and quinoa!

0 from 0 votes
Print

Autumn Harvest Quinoa Bowls

What is perfect about this meal for you is that it's really easy to meal prep. You can whip up everything ahead of time, pre-portion it out into containers, and have it for meals all week long!

Course Main Course
Cuisine American
Keyword meal prep, quinoa bowl
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings
Calories 624 kcal
Author Alyssa Rimmer

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400ºF.
  2. Cut the squash in half lengthwise and scoop out the seeds. Cut into half moon shapes, about 1/2" 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.
Nutrition Facts
Autumn Harvest Quinoa Bowls
Amount Per Serving
Calories 624 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 2g 10%
Sodium 1030mg 43%
Potassium 2203mg 63%
Total Carbohydrates 89g 30%
Dietary Fiber 20g 80%
Sugars 7g
Protein 27g 54%
Vitamin A 287.1%
Vitamin C 271.4%
Calcium 36.2%
Iron 49.4%
* Percent Daily Values are based on a 2000 calorie diet.


 

Want more quinoa bowl recipes?
Follow my board on Pinterest!

 

 

These warm Harvest Quinoa Bowls are packed with fall produce, protein-packed quinoa and drizzled with a creamy tahini dressing!

share what you make

tag @simplyquinoa on Instagram with your creations!
we love sharing what you make with the community!

I can’t wait to see!

one comment
LEAVE A COMMENT

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Get our time saving hacks to help you stick to your healthy eating routine!

Download our FREE guide Master Meal Planning: The Basics

  • Please check this box to confirm your consent in the collection and secure storage of this data, as described in our Privacy Policy.

Welcome to Simply Quinoa! Our mission is to help women be well + truly healthy.

This is a community that celebrates your own unique health journey, no matter where you are on your path. We will encourage you, inspire you and support you every step of the way.