Wholesome Autumn Quinoa Bowl with Maple Tahini Dressing

Wholesome Autumn Quinoa Bowl with Maple Tahini Dressing

Imagine a warm, nourishing bowl loaded with the earthy flavors of autumn—this Wholesome Autumn Quinoa Bowl with Maple Tahini Dressing is just that. Perfect for those crisp fall evenings, this meal is not only vibrant and colorful but also packed with nutrients. I’ve whipped this up many times for family gatherings, and each time, it leaves everyone raving about the delicious combination of roasted vegetables and creamy tahini dressing. It’s a dish that beautifully captures the essence of the season while providing a hearty, healthy option on your dinner table.

Reasons You’ll Love Making It

What makes this quinoa bowl stand out? First off, it’s incredibly versatile and quick to prepare, making it an ideal choice for busy weeknights or leisurely weekend brunches. The combination of roasted cauliflower, sweet potatoes, and carrots adds comfort and cozy flavors, while the maple tahini dressing brings a delightful sweetness that ties everything together seamlessly. Not only is it budget-friendly, requiring just a few staple ingredients, but it’s also a hit among kids and adults alike!

“This quinoa bowl is a true autumn delight! The roasted vegetables combined with the creamy dressing are a match made in heaven.” – Happy Home Chef

Your Easy Cooking Guide

Making this wholesome quinoa bowl is simpler than you might think. You’ll start by cooking the quinoa while the vegetables roast to perfection in the oven. Then, whip up the delightful maple tahini dressing while everything comes together. It’s a straightforward process that allows each component to shine on its own, resulting in a well-balanced and satisfying meal.

What You’ll Need

For the Bowl:

• 1 cup dry quinoa (about 185g)
• 2 cups water or vegetable broth
• 1 small head cauliflower, cut into florets
• 1 large carrot, chopped
• 1 small sweet potato, diced
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 cup cooked lentils (green or brown)
• 2 handfuls baby spinach or kale
• 1/2 cup hummus (store-bought or homemade)

For the Maple Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1–2 tablespoons warm water (to thin)
• Salt, to taste

Note: You can easily swap in different vegetables based on what you have on hand, such as Brussels sprouts or butternut squash.

Step-by-Step Directions

1. Rinse the Quinoa: Start by rinsing the quinoa under cold water. This helps remove any bitterness.
2. Cook the Quinoa: In a saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes. Once done, remove from heat and let it sit covered for 5 more minutes to fluff up.
3. Preheat the Oven: While the quinoa cooks, preheat your oven to 400°F (200°C).
4. Prepare the Vegetables: Spread the cauliflower florets, chopped carrots, and diced sweet potatoes on a parchment-lined baking sheet. Drizzle them with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat evenly.
5. Roast the Vegetables: Roast in the preheated oven for 25–30 minutes, making sure to turn them halfway through for even cooking.
6. Make the Dressing: In a small bowl, whisk together tahini, maple syrup, lemon juice, and salt. Gradually add warm water until the dressing reaches your desired smoothness.
7. Assemble the Bowls: Divide the cooked quinoa among four bowls. Top each with spinach or kale, the roasted vegetables, cooked lentils, and a scoop of hummus. Drizzle with the maple tahini dressing.
8. Garnish: Don’t forget to sprinkle optional toppings like pomegranate seeds or pumpkin seeds for a delightful crunch!

Best Way to Serve

This bowl is a complete meal on its own; however, you can pair it with crusty bread or a fresh side salad for something extra. It also makes for a fantastic potluck dish or a hearty lunch that keeps well. If you’re feeling adventurous, try serving it warm or at room temperature; both options highlight the savory flavors.

Storage Tips

Storing this quinoa bowl is a breeze! Place any leftovers in an airtight container in the fridge, and it should be good for 3-4 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of water or broth to maintain moisture. If you want to save time later, you can prep the quinoa and roasted vegetables in advance, assembling the bowl when you’re ready to eat.

Helpful Hints

• Cook Quinoa in Broth: Use vegetable broth instead of water for added flavor.
• Roasting Variations: Don’t be afraid to switch up the vegetables. As mentioned earlier, Brussels sprouts or root veggies like parsnips can add delicious flavor profiles.
• Batch Cooking: Prepare a larger batch of the maple tahini dressing to use on salads throughout the week; it’s versatile and delicious!

Creative Twists

While this recipe shines in its classic form, consider adding new dimensions like crumbled feta or goat cheese for a creamy element or switching the dressing to a spicy tahini sauce for a kick! You can also incorporate roasted chickpeas for added protein and texture.

Your Questions Answered

How long does this recipe take to prepare?

Typically, this dish takes about 45 minutes to prepare, including cooking time for the quinoa and roasting the vegetables.

Can I make this recipe ahead of time?

Absolutely! The cooked components can be stored separately and assembled just before serving, making it great for meal prep.

Are there any substitutions for tahini?

Yes! If you’re allergic to sesame, you can substitute tahini with sunbutter or almond butter for a nutty alternative.

What kind of lentils should I use?

Green or brown lentils work best, as they hold their shape when cooked, unlike red lentils, which tend to become mushy.

Give this Wholesome Autumn Quinoa Bowl with Maple Tahini Dressing a try, and you’ll find it’s a satisfying, nourishing dish that warms the soul and pleases the palate!

Wholesome Autumn Quinoa Bowl with Maple Tahini Dressing

---

• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Pin Recipe

Pin Recipe

Description

A vibrant and nutrient-packed quinoa bowl featuring roasted vegetables and a creamy maple tahini dressing, perfect for autumn evenings.

---

Ingredients

Scale 1x2x3x

• 1 cup dry quinoa (about 185g)
• 2 cups water or vegetable broth
• 1 small head cauliflower, cut into florets
• 1 large carrot, chopped
• 1 small sweet potato, diced
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 cup cooked lentils (green or brown)
• 2 handfuls baby spinach or kale
• 1/2 cup hummus (store-bought or homemade)
• 1/4 cup tahini
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1–2 tablespoons warm water (to thin)
• Salt, to taste

---

Instructions

1. Rinse the quinoa under cold water to remove bitterness.
2. In a saucepan, combine the rinsed quinoa with water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
3. Preheat the oven to 400°F (200°C).
4. Spread cauliflower florets, carrots, and sweet potatoes on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat evenly.
5. Roast in the preheated oven for 25–30 minutes, turning halfway through.
6. In a small bowl, whisk together tahini, maple syrup, lemon juice, and salt. Gradually add warm water until the desired smoothness is reached.
7. Divide cooked quinoa among four bowls. Top each with spinach or kale, roasted vegetables, cooked lentils, and a scoop of hummus. Drizzle with maple tahini dressing.
8. Sprinkle optional toppings like pomegranate or pumpkin seeds for extra crunch.

Notes

This dish can be made ahead of time and stored in the fridge for 3-4 days. Reheat with a splash of water or broth. Feel free to swap in different vegetables based on availability.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 8g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 0mg

Keywords: quinoa bowl, autumn recipes, vegetarian, healthy dinner