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+ servings
overhead of a bowl of quinoa, squash and brussels sprouts with dressing

Autumn Harvest Quinoa Bowls

These easy meal-prep-friendly Harvest Quinoa Bowls are topped with steamed quinoa, brussels sprouts and high-protein chickpeas.
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 624kcal
Author Alyssa Rimmer



  • Preheat the oven to 400ºF.
  • Cut the squash in half lengthwise and scoop out the seeds. Cut into half moon shapes, about 1/2" thick.
    sliced delicata squash on a cutting board
  • 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.
    collage of tossing squash and brussels sprouts in a mixing bowl
  • While the veggies are roasting, steam the kale in a large steamer basket. Set this aside.
    collage of massaging kale in a colander
  • In a separate bowl, toss together the chickpeas and paprika.
    collage of seasoning chickpeas in a white bowl
  • Assemble the bowls by dividing the quinoa, kale, chickpeas and roasted veggies evenly between two bowls.
    pouring dressing onto a quinoa bowl with squash and brussels
  • In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the two bowls and enjoy immediately.
    collage of mixing dressing for harvest quinoa bowl


Calories: 624kcal | Carbohydrates: 89g | Protein: 27g | Fat: 22g | Saturated Fat: 2g | Sodium: 1030mg | Potassium: 2203mg | Fiber: 20g | Sugar: 7g | Vitamin A: 14355IU | Vitamin C: 223.9mg | Calcium: 362mg | Iron: 8.9mg