Winter Harvest Vegan Bowl (Printable)
A vibrant bowl blending roasted winter vegetables, quinoa, chickpeas, and a zesty tahini drizzle.
# List of ingredients:
→ Roasted Vegetables
01 - 2 cups butternut squash, peeled and cubed
02 - 2 cups Brussels sprouts, trimmed and halved
03 - 1 large parsnip, peeled and sliced
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon black pepper
→ Grains & Legumes
08 - 1 cup quinoa, rinsed
09 - 2 cups water or vegetable broth
10 - 1 can (15 oz) chickpeas, drained and rinsed
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon ground coriander
13 - 1 tablespoon olive oil
→ Fresh Elements
14 - 2 cups baby kale or spinach
15 - 1 small pomegranate, seeds only
16 - 1/4 cup pumpkin seeds (pepitas), toasted
→ Tahini Dressing
17 - 1/4 cup tahini
18 - 2 tablespoons lemon juice
19 - 1 tablespoon maple syrup
20 - 2 tablespoons water, plus more as needed
21 - 1 small garlic clove, minced
22 - 1/4 teaspoon salt
# Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper. In a large bowl, toss the butternut squash, Brussels sprouts, and parsnip with olive oil, smoked paprika, sea salt, and black pepper. Spread evenly on the baking sheet.
02 - Roast the prepared vegetables in the oven for 30 to 35 minutes, turning them halfway through, until they are golden brown and tender.
03 - While the vegetables roast, combine quinoa and water or vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
04 - Heat olive oil in a skillet over medium heat. Add chickpeas, ground cumin, and ground coriander. Cook, stirring occasionally, for 5 to 7 minutes until chickpeas develop a slight crispness.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, water, minced garlic, and salt until smooth. Add additional water as needed to reach a pourable consistency.
06 - Divide quinoa evenly among four bowls. Top each with roasted vegetables, sautéed chickpeas, and baby kale or spinach. Drizzle with tahini dressing, then sprinkle with pomegranate seeds and toasted pumpkin seeds.
07 - Serve the bowl warm or at room temperature.
# Expert Advice:
01 -
- It transforms humble winter vegetables into something that feels genuinely nourishing and satisfying.
- The tahini dressing pulls everything together with a creamy tang that makes you want to lick the bowl.
- You can prep components ahead and assemble bowls all week without them getting boring.
02 -
- Do not crowd the baking sheet or your vegetables will steam and turn mushy instead of caramelizing.
- Rinse the quinoa thoroughly or it can taste bitter and soapy from the natural coating.
- Add water to the tahini dressing gradually, it goes from thick to runny fast.
03 -
- Toast your pumpkin seeds in a dry skillet for two minutes, it makes them taste richer and more interesting.
- Double the tahini dressing and keep it in a jar, it is good on everything from salads to roasted vegetables.
- Let the roasted vegetables cool slightly before adding them to the bowl so the greens wilt just a little but do not turn soggy.