Autumn Glow Quinoa Bowl
This vibrant grain bowl features fluffy quinoa, roasted seasonal vegetables, protein-packed chickpeas, and a creamy lemon-tahini dressing. It’s hearty, gluten-free, and perfect for a nourishing fall meal.
Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
For the bowl:
Quinoa – 1 cup (uncooked, rinsed)
Sweet potato – 1 large (peeled & cubed)
Carrots – 2 medium (sliced into sticks or rounds)
Broccoli florets – 2 cups
Chickpeas – 1 can (15 oz / 400 g), drained & rinsed
Olive oil – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Ground cumin – ½ tsp
Smoked paprika – ½ tsp (optional)
Kale or spinach – 2 cups (chopped)
Dried cranberries – 2 tbsp
Pumpkin seeds (pepitas) – 2 tbsp, toasted
For the lemon-tahini dressing:
Tahini – 3 tbsp
Lemon juice – 3 tbsp (freshly squeezed)
Garlic – 1 clove (minced)
Olive oil – 1 tbsp
Warm water – 2–3 tbsp (to thin)
Salt – ¼ tsp
Instructions
1. Cook the quinoa:
In a saucepan, combine 1 cup quinoa with 2 cups water and a pinch of salt.
Bring to boil, then simmer for 15 minutes until fluffy. Set aside.
2. Roast the veggies & chickpeas:
Preheat oven to 200°C (400°F).
Toss sweet potato, carrots, broccoli, and chickpeas with olive oil, salt, pepper, cumin, and paprika.
Spread on a baking sheet and roast for 20–25 minutes, until golden and slightly crisp.
3. Make the dressing:
In a small bowl, whisk tahini, lemon juice, garlic, olive oil, salt, and water until creamy and smooth.
4. Assemble the bowl:
In serving bowls, add a base of quinoa.
Top with roasted vegetables, chickpeas, kale/spinach, cranberries, and pumpkin seeds.
Drizzle with lemon-tahini dressing.
️ Serving & Notes
Best served warm but can also be enjoyed cold as a meal prep bowl.
Keeps well in the fridge for up to 3 days.
Tips
Swap sweet potato with butternut squash for extra fall flavor.
Add avocado slices for creaminess.
Use walnuts or pecans instead of pumpkin seeds for a nutty crunch.
❓ Frequently asked questions FAQ
Q: Can I make it vegan?
Yes, it’s naturally vegan.
Q: Can I add protein?
Yes, grilled chicken or salmon pairs wonderfully.
Q: Can I make it meal-prep friendly?
Absolutely! Store quinoa, veggies, and dressing separately, then combine before eating.
Nutrition information
Calories: 420 kcal
Protein: 14 g
Carbs: 56 g
Fat: 16 g
Fiber: 11g