Harvest Quinoa Bowl

I share a vibrant and nourishing Harvest Quinoa Bowl packed with fluffy quinoa, roasted seasonal vegetables, hearty greens, crunchy nuts, dried fruit, and a creamy tangy dressing—it’s a colorful, balanced bowl perfect for meal prep or any day.

Why I’ll Love This Recipe

I love how this bowl brings together satisfying textures and flavors—a tender quinoa base, caramelized veggies, sweet-tart dried fruit, and crunchy nuts all in one. The creamy dressing ties everything together with brightness. It’s nutrient-dense, meal‑prep friendly, and feels like a cozy celebration of fall flavors.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Quinoa (cooked in broth for extra flavor)

• Roasted sweet potato or butternut squash, cubed

• Brussels sprouts or cauliflower, roasted

• Leafy greens (kale, spinach or arugula)

• Dried cranberries or chopped apple

• Toasted pecans or pumpkin seeds

• Optional protein: chickpeas, chicken breast or tofu

• For the dressing: tahini or Dijon‑maple dressing with lemon or apple cider vinegar, olive oil, honey or maple syrup, salt, pepper

directions

1. I roast the diced sweet potatoes or squash and halved Brussels sprouts (or cauliflower florets) with olive oil, salt, pepper and optional spices like garlic powder or cinnamon until golden and tende.

2. While the vegetables roast, I cook quinoa in chicken or vegetable broth according to package instructions, then fluff it with a fork .

3. I prepare the greens—either raw or lightly massage chopped kale or steam spinach—reserving their bright texture.

4. I whisk together the dressing—tahini or Dijon, lemon or vinegar, olive oil, a touch of honey or maple syrup, salt and pepper—adding water as needed to reach a drizzleable consistency.

5. To assemble, I spoon quinoa into bowls, top with roasted veggies, greens, dried cranberries or apple, and toasted pecans or seeds. I drizzle the dressing and stir gently to combine everything evenly.

Servings and timing

This recipe usually makes 4 servings, with about 15 minutes prep time and 25–30 minutes cook time (oven roasting plus quinoa cooking).

storage/reheating

I store leftover quinoa and roasted vegetables in airtight containers in the fridge for up to 3–4 days. I keep the dressing separately and drizzle over just before serving to maintain freshness. To reheat, I warm the components gently—either in the microwave or on the stove with a splash of broth or olive oil; I add dressing afterward so greens stay crisp.

Variations

I often shake things up with these tweaks:

• Swap roasted butternut squash for sweet potato, or use roasted cauliflower or zucchini.

• Use dried cherries, chopped apple, or dates instead of cranberries.

• Change up crunch with walnuts, pumpkin seeds, sunflower seeds, or candied pecans.

• Add a protein like chickpeas for vegan bowls or shredded chicken for more heft.

• Use arugula, spinach, or kale depending on preference; you can cook it gently or leave raw.

FAQs

Can I make this vegan or dairy‑free?

Absolutely—I skip the animal protein and use a tahini‑ or oil‑based Dijon dressing. I also omit cheese if present. Everything else remains plant‑based.

How do I prevent quinoa from getting mushy?

I rinse the quinoa before cooking, use just the right liquid ratio (usually 1:2 quinoa to broth), bring to a simmer, then fluff with a fork and let it rest covered for best texture.

Can I prep components ahead of time?

Yes—this is ideal for meal prep! I roast all veggies, cook quinoa, toast nuts or seeds, and blend dressing ahead. I pack them separately or layer for bowls, dressing added when ready to eat.

What other dressings work well?

A Dijon‑maple vinaigrette with olive oil, vinegar or citrus, mustard, and a touch of maple syrup or honey works beautifully—I make it instead of tahini when I’m seeking a lighter option.

How can I warm without wilting greens?

I reheat quinoa and roasted vegetables separately, then assemble the bowl with cold (or lightly warmed) greens on top. I add dressing after warming so the greens stay vibrant.

Conclusion

I find this Harvest Quinoa Bowl endlessly satisfying and versatile. It’s full of fall-inspired flavors, textures, and nutrients—all in a bowl that’s easy to prep and store for the week. Warm or chilled, vegetarian or protein‑packed, I love how the roasted veggies, quinoa, nuts, and dressing come together in a bowl that’s both comforting and nourishing. Let me know how you personalize it—I’d love to hear your twist!

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