Ingredients
- 2 cups cooked quinoa
- 2 medium sweet
- potatoes, cubed
- 2 cups kale, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 apple, diced
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and pepper to taste
For the maple tahini dressing:
- 1/4 cup tahini
- 2 tbsp maple syrup
- 2 tbsp lemon juice
- 2 tbsp water
- 1 clove garlic, minced
- Salt to taste
Instructions
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Preheat oven to 400°F (200°C).
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Toss sweet potato cubes with 1 tbsp olive oil, paprika, cumin, salt, and pepper.
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Spread on a baking sheet and roast for 25-30 minutes, until tender.
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In a skillet, heat remaining olive oil and sauté kale until wilted.
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In a small bowl, whisk together all dressing ingredients until smooth.
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Assemble bowls: Start with a base of quinoa, then add roasted sweet potatoes, sautéed kale, chickpeas, and diced apple.
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Sprinkle with dried cranberries and pumpkin seeds.
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Drizzle with maple tahini dressing.
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Serve immediately, mixing all ingredients together before eating.
Dive your fork into these Harvest Bowls and embark on a culinary journey through autumn’s finest flavors! Each spoonful is a perfect balance of hearty grains, roasted veggies, and crunchy toppings, all tied together with a luscious maple tahini drizzle. It’s like enjoying a walk through a crisp fall forest, with every bite offering a new discovery of taste and texture. Whether you’re meal prepping for a busy week or looking for a nourishing dinner option, these bowls deliver both satisfaction and nutrition in equal measure. So fire up that oven, chop those veggies, and get ready to create a bowl that’s not just a meal, but a celebration of the season’s bounty!
