Harvest Quinoa Bowls

Marvelous Munch
by Marvelous Munch
4 people
25 min

Every autumn I crave hearty bowls of fresh foods, this lead me to making my Harvest Quinoa Bowls. These Harvest Quinoa bowls are packed with autumn flavors and veggies while also filling up with with healthy fall options. If we don’t have all the ingredients to make these bowls, we always keep some of the tahini dressing on hand to add to salads or chicken, sometimes we use it as a dip for veggies and pretzels. Check out the recipe below!

These bowls are filled with tons of fresh veggies like yellow squash, zucchini, red onion, arugula, and sweet potatoes. Feel free to swap out items as you choose but we do recommend a good mix of hearty things like sweet potatoes or butternut squash and lighter veggies like zucchini or peppers. Pair these with some leafy greens, we chose arugula because the bitterness and tahini dressing are perfect with one another.

However, another great alternative would be kale or even just spinach. To get a bit of extra healthy proteins we like to roast up some chickpeas with seasoning and add them on top. All of these fresh ingredients on top of quinoa brings these Harvest Quinoa Bowls to life! If you like this recipe, you’d love our  Healthy Mediterranean Bowls!

If you haven’t used tahini in recipes or made a dressing of it, you are missing out. Paired with a bit of sweetness like honey, tahini turns into a really creamy delicious dressing or even dip and we can’t get enough of it on our Harvest Quinoa Bowls. We like to double this batch and save some for snacking. The dressing will stay good for about a week to ten days after making it but make sure to store the dressing in the fridge. Try it out with the recipe above, but feel free to add extra garlic or honey depending on your preference. 

From our kitchen to yours, cheers!

Recipe details
  • 4  people
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Sweet Potatoes
  • 3 large sweet potatoes
  • 2 tsp salt
  • 2 tsp pepper
  • 3 tsp garlic powder
  • 1 tbsp nutmeg
  • 2 tbsp olive oil or avocado oil
Squash and Chickpeas
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 can chickpeas drained, rinsed, and dried
  • ½ red onion sliced thick
  • 2 tsp salt
  • 2 tsp pepper
  • 3 tsp garlic powder
  • 3 tbsp paprika fresh or ground
  • 2 tbsp olive oil or avocado oil
Other Harvest Items
  • 4 cups arugula
  • 1 cup quinoa
  • 2 cup chicken or veggie broth
Sweet Tahini Dressing
  • ½ cup tahini
  • 2 tbsp honey
  • 1 tbsp lemon
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 3-4 tbsp water

Preheat oven to 400°
Slice zucchini and squash, add a pinch of salt and let rest on paper towels 3-5 minutes
Drain, rinse, and dry chickpeas. Add to sheet pan
Lightly squeeze out some of the water from the squash and zucchini and add to sheet pan with chickpeas. Add red onions to the pan as well
Drizzle oil, salt, pepper, garlic powder, and paprika to the sheet pan and mix all the ingredients together
Chop up sweet potatoes into cubes with skin on and add to another sheet pan
Drizzle oil, salt, pepper, garlic powder, and nutmeg to the sweet potatoes and mix well
Add both sheet pans to the oven and let bake for 15-20 minutes
While veggies are baking, cook quinoa in chicken or veggie broth as directed on quinoa packaging
Remove veggies from oven and begin setting up your Havest Bowls
Scoop some quinoa to the botton of bowl, then add squash, sweet potatoes, arugla, red onion, chickpeas on top of the quinoa
Drizzle the tahini dressing on top and serve!
Sweet Tahini Dressing
Add all ingredients to a blender and blend until smooth
Store in fridge for up to 2 weeks
Marvelous Munch
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