Introduction
Oh, hello there! Can you just feel it in the air? That crispness, the hint of pumpkin spice, and the irresistible urge to wrap yourself in a cozy blanket with a warm, delicious meal? I know I can! And that’s exactly what inspired me to create these Autumn Harvest Quinoa Bowls. They are an absolute hug in a bowl, bursting with the best flavors of the season. Plus, they are surprisingly simple to whip up, making them perfect for busy weeknights or a lovely weekend brunch.
Why You’ll Love This Recipe
- Fast: From start to finish, you’re looking at a meal that comes together pretty quickly, especially if you have your quinoa cooked ahead of time!
- Easy: Seriously, the oven does most of the heavy lifting here. Minimal chopping, minimal fuss, maximum flavor.
- Giftable: Okay, maybe not the whole bowl, but the roasted veggies or even the dressing could be gifted as part of a larger meal kit!
- Crowd-pleasing: Whether you’re feeding your family, having friends over, or just treating yourself, these bowls are a guaranteed hit. The flavors are universally loved!
Ingredients
Gathering your ingredients is half the fun, right? It feels like collecting little treasures from the fall harvest!
- 1 small delicata squash (or squash of choice): This is my favorite because you don’t even need to peel it! Just wash and chop. So easy!
- 2 cups Brussels sprouts: Trimmed and halved, these little guys get wonderfully tender and sweet when roasted.
- 1 tablespoon olive oil: Our trusty friend for getting everything nice and caramelized.
- 1 tablespoon fresh rosemary, finely chopped: The scent of rosemary is pure autumn magic, don’t you think?
- 1 teaspoon garlic powder: For that savory depth we all crave.
- 1/2 teaspoon salt: To enhance all those lovely flavors.
- 1/2 teaspoon pepper: A little kick to make things interesting.
- 3 cups chopped kale: A sturdy green that holds up beautifully in these bowls.
- 1 (15 oz) can chickpeas, drained and rinsed: For a hearty protein boost and a lovely texture.
- 1 teaspoon smoked paprika: This is where the smoky, cozy vibe really comes in!
- 1 cup cooked quinoa: The perfect fluffy base for our harvest bounty.
For the Dressing:
- 2 tablespoons tahini: This creamy sesame paste is the secret to a rich and satisfying dressing.
- 1 teaspoon apple cider vinegar: A touch of tang to balance the creaminess.
- 1 teaspoon Dijon mustard: Adds a little zesty sophistication.
- Equal pinches of salt, pepper, and garlic powder: Just to season everything perfectly.
- 2-4 tablespoons water: To get that silky smooth dressing consistency.
How to Make It
Alright, let’s get cooking! Put on your favorite apron and let’s create some magic together.
- Preheat your oven: Get that oven warmed up to 400°F (200°C). It’s like giving your oven a warm hug before we start!
- Prep your squash: Carefully halve your delicata squash, scoop out those seeds (you can toast them later for a snack!), and then cut it into lovely 1/2-inch thick half-moons. So pretty!
- Tame the sprouts: Trim the ends off your Brussels sprouts and give them a good halve. Easy peasy!
- Get them seasoned: In a medium bowl, toss your squash and Brussels sprouts with that olive oil, finely chopped rosemary, garlic powder, salt, and pepper. Make sure they’re all coated in that fragrant goodness.
- Roast away! Spread the seasoned squash and Brussels sprouts in a single layer on a baking sheet. Pop them in the oven for about 20-25 minutes, or until they’re nice and tender with those beautiful, slightly caramelized edges. I love how the rosemary gets so fragrant during this step!
- Veggie party in a bowl: While your veggies are roasting, grab a large bowl. Add your chopped kale, the drained and rinsed chickpeas, and that wonderful smoked paprika. Toss it all together. The paprika will cling to the chickpeas and kale, giving them a lovely color and smoky flavor.
- Whip up the dressing: In a small bowl, whisk together the tahini, apple cider vinegar, Dijon mustard, and those little pinches of salt, pepper, and garlic powder. Now, here’s the fun part – gradually whisk in the water, a tablespoon at a time. Keep whisking until you get a smooth, pourable dressing. You want it creamy but not too thick.
- Assemble your masterpiece: Time to build these beautiful bowls! Divide your fluffy cooked quinoa among your serving bowls. Top them with those perfectly roasted squash and Brussels sprouts, and then add a generous portion of the kale and chickpea mixture. Finally, drizzle that creamy, dreamy dressing all over the top.
Substitutions & Additions
One of the best things about these bowls is how customizable they are! Feel free to play around and make them your own.
- Squash Swap: Butternut squash, acorn squash, or even sweet potatoes would be delightful here! Just adjust roasting times as needed.
- Greens Galore: Not a kale fan? Spinach or arugula would also work beautifully, though you might want to add them raw or wilt them slightly after the veggies are roasted.
- Protein Power: Instead of chickpeas, try some roasted sweet potatoes, black beans, or even some pan-seared tofu or chicken.
- Nutty Nibbles: A sprinkle of toasted pumpkin seeds (pepitas) or chopped pecans would add a lovely crunch!
- Herbaceous Heaven: If you don’t have fresh rosemary, a teaspoon of dried rosemary will work, or try thyme for a different, equally delicious flavor.
Tips for Success
A few little tricks to ensure your bowls turn out perfectly every time.
- Don’t Crowd the Pan: When roasting your squash and Brussels sprouts, make sure they have enough space on the baking sheet. This helps them roast and caramelize rather than steam.
- Roast until Tender: Poke the squash with a fork to check for tenderness. They should be easily pierced.
- Dressing Consistency is Key: Start with less water for the dressing and add more slowly until you reach your desired consistency. It’s easier to thin it out than to thicken it!
- Prep Ahead: Cook your quinoa in advance, chop your veggies, and even whisk together the dressing a day ahead to make assembly even quicker on a busy day. Store them separately in the fridge.
How to Store It
Leftovers are the best! Here’s how to keep your delicious bowls fresh.
Store any leftover components (roasted vegetables, kale/chickpea mixture, cooked quinoa, and dressing) in separate airtight containers in the refrigerator for up to 3-4 days. To reheat, gently warm the roasted veggies and quinoa in the microwave or on the stovetop, and then assemble your bowl with the fresh kale and chickpea mixture and a drizzle of dressing. The dressing can also be stored separately in a jar.
FAQs
Got questions? I’ve got answers!
- Can I make this vegan? Absolutely! This recipe is naturally vegan as written.
- Is this recipe gluten-free? Yes, as long as you use certified gluten-free quinoa, this recipe is gluten-free.
- Can I use dried rosemary instead of fresh? Yes, you can use about 1 teaspoon of dried rosemary if you don’t have fresh.
- How do I make the dressing thicker if it’s too thin? If your dressing is too thin, you can whisk in a little more tahini or a tiny pinch of cornstarch (though cornstarch isn’t ideal if you need to keep it gluten-free).
Cozy Autumn Harvest Quinoa Bowls
A delicious and easy-to-make quinoa bowl packed with seasonal flavors like roasted squash, Brussels sprouts, kale, and chickpeas, all brought together with a creamy tahini dressing.
Equipment
- Baking Sheet
- Medium bowl
- Large bowl
- Small bowl
Ingredients
Main ingredients
- 1 small delicata squash or squash of choice, washed and chopped into 1/2-inch thick half-moons
- 2 cups Brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 3 cups kale chopped
- 1 (15 oz) can chickpeas drained and rinsed
- 1 teaspoon smoked paprika
- 1 cup cooked quinoa
For the Dressing
- 2 tablespoons tahini
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 pinch salt
- 1 pinch pepper
- 1 pinch garlic powder
- 2 tablespoons water to thin dressing
Instructions
- Preheat oven to 400°F (200°C).
- Halve delicata squash, scoop out seeds, and cut into 1/2-inch thick half-moons.1 small delicata squash
- Trim and halve Brussels sprouts.1 small delicata squash
- In a medium bowl, toss squash and Brussels sprouts with olive oil, rosemary, garlic powder, salt, and pepper. Ensure they are well coated.1 small delicata squash
- Spread seasoned vegetables in a single layer on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
- While vegetables roast, combine chopped kale, drained chickpeas, and smoked paprika in a large bowl. Toss to coat.1 small delicata squash
- In a small bowl, whisk together tahini, apple cider vinegar, Dijon mustard, salt, pepper, and garlic powder. Gradually add water, whisking until a smooth, pourable dressing is achieved.1 small delicata squash
- Divide cooked quinoa among serving bowls. Top with roasted squash and Brussels sprouts, and the kale-chickpea mixture. Drizzle with dressing.1 small delicata squash
Notes
This recipe is naturally vegan and gluten-free if certified gluten-free quinoa is used. Leftovers can be stored in separate airtight containers in the refrigerator for 3-4 days.