Introduction
Oh, hey there, friend! Can you already feel it? That crispness in the air, the way the leaves are starting to do their magnificent dance of color? Fall is officially here, and with it comes that undeniable craving for warm, comforting flavors. I’m talking about food that feels like a hug in a bowl, and that’s exactly what this Autumn Harvest Bowl is all about. It’s so incredibly simple to whip up, perfect for those busy weeknights when you want something delicious without a fuss, and it tastes like autumn itself came to visit your kitchen.
Why You’ll Love This Recipe
- Fast: Seriously, this comes together in minutes, especially if you have a few components prepped.
- Easy: No fancy techniques here, just simple assembly and a quick dressing. Anyone can make this!
- Giftable: Imagine packing this up (minus the dressing, of course!) for a friend who’s feeling under the weather or just needs a little pick-me-up. It’s a thoughtful, homemade treat.
- Crowd-pleasing: From picky eaters to seasoned foodies, everyone seems to fall in love with the blend of textures and flavors in this bowl. It’s a guaranteed hit!
Ingredients
Let’s gather up the goodies for our beautiful Autumn Harvest Bowl. Think of these as your fall color palette!
- 2 cups arugula: This peppery green is the perfect base, adding a fresh, vibrant kick.
- 1/2 cup cooked quinoa: Our wholesome, nutty grain that makes this bowl super satisfying. I usually make a big batch at the beginning of the week!
- 1 small roasted sweet potato: Oh, the sweetness! Roasting brings out its natural sugars and makes it wonderfully tender.
- 1/2 apple, sliced: A touch of crisp, sweet-tartness that cuts through the richness. Fuji or Honeycrisp are my favorites here.
- 1/4 cup rinsed chickpeas: For a little extra protein and a lovely, creamy texture.
- 2 tbsp dried cranberries: These little gems add a burst of chewy sweetness and a beautiful pop of color.
- 2 tbsp goat cheese: Creamy, tangy, and just a little bit luxurious. It’s the perfect finishing touch!
- For the dressing:
- 2 tbsp tahini: This sesame paste is the secret to our silky smooth, nutty dressing.
- 1 tbsp maple syrup: The quintessential fall sweetener, it balances the tahini beautifully. Make sure it’s the real stuff for the best flavor!
How to Make It
Alright, let’s get this delicious bowl assembled. It’s so straightforward, you’ll wonder why you haven’t made it a million times already!
- Assemble the Base: Grab your biggest, prettiest bowl. Add the arugula to the bottom, then scatter the cooked quinoa over the top. Next, add your lovely chunks of roasted sweet potato, followed by the sliced apple.
- Add the Extras: Toss in the rinsed chickpeas and sprinkle the dried cranberries all around.
- Cheese, Please! Now for that little bit of creamy magic. Crumble the goat cheese generously over everything else. Don’t be shy!
- Whip Up the Dressing: In a small bowl, whisk together the tahini and maple syrup. Keep whisking until it’s smooth and creamy. If it seems a little too thick, you can add a tiny splash of warm water to thin it out to your liking.
- Drizzle and Devour: Drizzle that glorious tahini-maple dressing all over your harvest bowl. Give it a gentle toss if you like, or just dig in as is. Enjoy every single bite!
Substitutions & Additions
This recipe is like a delicious chameleon – it’s super adaptable! Here are some ideas to make it your own:
- Greens: No arugula? No problem! Spinach, kale, or even mixed greens will work wonderfully.
- Grains: Farro, barley, or even brown rice can take the place of quinoa.
- Protein Boost: Add some grilled chicken, roasted salmon, or even some baked tofu for an even heartier meal.
- Crunch Factor: Toasted pecans, walnuts, or pumpkin seeds (pepitas) are fantastic additions for extra texture.
- Cheese Swap: Feta cheese is a lovely alternative if you’re not a fan of goat cheese.
- For the Dressing: A little squeeze of lemon juice can add a nice tang, or a tiny pinch of garlic powder can give it a savory edge.
Tips for Success
A few little pointers to make your Autumn Harvest Bowl absolutely perfect:
- Roast Your Sweet Potatoes Ahead: I often roast a big batch of sweet potatoes at the beginning of the week and keep them in the fridge. This makes assembling the bowl a breeze on busy days. Just chop them up and warm them slightly if you prefer.
- Don’t Overmix the Dressing: Whisk the tahini and maple syrup until just combined and smooth. Over-whisking isn’t really an issue, but you want it to be perfectly drizzly.
- Taste and Adjust: Always taste your dressing before you drizzle it. Does it need a touch more maple for sweetness? A little more tahini for creaminess? You’re the boss!
- Seasoning is Key: Even though this bowl is simple, don’t forget a little sprinkle of salt and pepper on the assembled components before you add the dressing. It makes all the difference!
How to Store It
Leftovers are a delicious possibility! Store any un-dressed components in an airtight container in the refrigerator for up to 3 days. The dressing can also be stored separately in a small jar or container for the same amount of time. When you’re ready to eat, assemble your bowl and dress it right before serving. This helps keep everything fresh and prevents the greens from wilting.
FAQs
Can I make the roasted sweet potato ahead of time?
Absolutely! Roasted sweet potatoes are fantastic for meal prep. Roast them, let them cool, and store them in an airtight container in the fridge for up to 3-4 days.
Is this recipe vegan-friendly?
This recipe is vegetarian! To make it vegan, simply omit the goat cheese or substitute it with a vegan feta alternative.
What if I don’t have tahini?
If you’re out of tahini, you can try a creamy nut butter like almond butter or even cashew butter as a base for the dressing, though the flavor profile will change slightly. A simple vinaigrette could also work!
Cozy Autumn Harvest Bowl
Equipment
- bowl Large bowl for assembly, small bowl for dressing
- Whisk For making the dressing
Ingredients
Main ingredients
- 2 cups arugula peppery green base
- 0.5 cup cooked quinoa wholesome, nutty grain
- 1 small roasted sweet potato cubed
- 0.5 apple sliced (Fuji or Honeycrisp recommended)
- 0.25 cup chickpeas rinsed
- 2 tbsp dried cranberries
- 2 tbsp goat cheese crumbled
Dressing
- 2 tbsp tahini sesame paste
- 1 tbsp maple syrup real maple syrup recommended
Instructions
- Assemble the Base: Grab your biggest, prettiest bowl. Add the arugula to the bottom, then scatter the cooked quinoa over the top. Next, add your lovely chunks of roasted sweet potato, followed by the sliced apple.
- Add the Extras: Toss in the rinsed chickpeas and sprinkle the dried cranberries all around.
- Cheese, Please! Now for that little bit of creamy magic. Crumble the goat cheese generously over everything else. Don't be shy!
- Whip Up the Dressing: In a small bowl, whisk together the tahini and maple syrup. Keep whisking until it’s smooth and creamy. If it seems a little too thick, you can add a tiny splash of warm water to thin it out to your liking.
- Drizzle and Devour: Drizzle that glorious tahini-maple dressing all over your harvest bowl. Give it a gentle toss if you like, or just dig in as is. Enjoy every single bite!