Harvest Bowl

Elevate your autumn dining experience with this vibrant and wholesome Harvest Bowl, a celebration of fall flavors and nourishing ingredients. Roasted butternut squash and Brussels sprouts take center stage with their caramelized sweetness, perfectly balanced by fluffy quinoa, massaged kale, tart dried cranberries, and crunchy pumpkin seeds. Drizzled with a creamy tahini dressing infused with lemon and garlic, this bowl combines hearty textures and a symphony of earthy, tangy, and subtly sweet notes. Ready in under an hour, this plant-based recipe is ideal for a nutritious lunch or dinner, and it’s packed with seasonal goodness. Whether you’re meal-prepping or serving it fresh, the Harvest Bowl is a delicious way to embrace the cozy comforts of autumn.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 small butternut squash
• 2 cups Brussels sprouts
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup quinoa
• 2 cups water
• 2 cups kale leaves
• 0.5 cup cranberries
• 0.25 cup pumpkin seeds
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water
• 0.5 teaspoon garlic powder

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and dice the butternut squash into 1-inch cubes. Trim and halve the Brussels sprouts.

Step 3

Toss the squash and Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper. Spread them evenly on a baking sheet.

Step 4

Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 5

While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then lower the heat to a simmer, cover, and cook for 15 minutes until the quinoa is fluffy and water is absorbed.

Step 6

Chop the kale into bite-sized pieces and massage it with the remaining tablespoon of olive oil until softened.

Step 7

For the dressing, whisk together the tahini, lemon juice, maple syrup, water, and garlic powder in a small bowl until smooth.

Step 8

In a large bowl, combine the cooked quinoa, roasted vegetables, kale, cranberries, and pumpkin seeds.

Step 9

Drizzle the tahini dressing over the mixture and toss to combine.

Step 10

Serve the harvest bowl warm or at room temperature, dividing evenly among four bowls.

Nutrition Facts

Serving size	1931.3 grams (1931.3g)

Amount per serving	% Daily Value*
Calories	1965

Total Fat 100.80g	129%
Saturated Fat 14.40g	72%
Polyunsaturated Fat 11.20g
Cholesterol 0mg	0%
Sodium 3730mg	162%
Total Carbohydrate 224.90g	82%
Dietary Fiber 40.70g	145%
Total Sugars 35.60g
Protein 63.10g	126%

Vitamin D 0IU	0%
Calcium 4088mg	314%
Iron 16088mg	89377%
Potassium 3334mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 12.3%

Carbs: 43.7%