I’m all about cozy, healthy dinner recipes as the weather starts to cool down, and this Autumn Harvest Bowl with Maple Tahini Dressing is exactly that! It’s packed with some of my fall favorites like roasted butternut squash, Brussels sprouts, and quinoa, and it’s topped off with pomegranate seeds and crunchy pumpkin seeds for a little extra texture. The best part? The maple tahini dressing ties it all together with just the right amount of creamy, nutty sweetness.
This bowl is perfect if you’re looking to meal prep or just want something easy yet totally satisfying. I love whipping up a big batch of these ingredients, and then it’s ready to grab for lunches or quick dinners throughout the week. Plus, it looks so pretty on the white marble countertop—talk about a total fall vibe!
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Ingredients for Your Healthy Dinner Recipes:
- Butternut Squash
- Brussels Sprouts
- Quinoa
- Pomegranate Seeds
- Pumpkin Seeds
- Tahini
- Maple Syrup
- Lemon Juice
- Olive Oil
- Salt And Pepper
Autumn Harvest Bowls with Maple Tahini Dressing
Ingredients
- 1 Large Butternut Squash, Peeled and Cubed
- 1 Lb Brussels Sprouts, Trimmed and Halved
- 1 Cup Quinoa, Rinsed
- 1/4 Cup Pomegranate Seeds
- 2 Tbl Pumpkin Seeds
- 2 Tbl Tahini
- 1 Tbl Maple Syrup
- 1 Tbl Lemon Juice
- 2 Tbl Olive Oil
- Salt/Pepper to Taste
Instructions
- Roast the vegetables: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
- Cook the quinoa: In a medium pot, bring 2 cups of water to a boil. Add the quinoa, cover, reduce the heat, and simmer for about 15 minutes, until all the water is absorbed. Fluff with a fork and set aside.
- Make the maple tahini dressing: In a small bowl, whisk together the tahini, maple syrup, lemon juice, salt, and a splash of water until smooth and creamy.
- Assemble the harvest bowls: Divide the quinoa into bowls, top with the roasted butternut squash and Brussels sprouts. Sprinkle with pomegranate seeds and pumpkin seeds, then drizzle with the maple tahini dressing.
- Serve: Enjoy immediately, or refrigerate for later as a healthy make-ahead meal.
- This makes 4 servings. Each serving is 8 WW Points. Enjoy!
Easy Leftover Ideas for Quick, Tasty Meals
One of the best things about this recipe is that the flavors only get better with time, making leftovers an absolute treat! If you find yourself with a few servings left, don’t let them sit forgotten in the fridge. Leftovers offer endless opportunities to get creative in the kitchen, transforming yesterday’s meal into a whole new dish that’s quick, delicious, and far from boring. Below are a few easy ways to repurpose leftovers so you can enjoy a fresh take on flavors without starting from scratch.
Leftover Transformation Ideas:
- Hearty Wraps or Tacos – Shred or chop any leftover protein or veggies, add a few fresh toppings like avocado, shredded lettuce, and salsa, and wrap it all up in a soft tortilla or lettuce wrap for a quick, flavorful lunch.
- Savory Breakfast Hash – Chop up leftover meats and veggies, then sauté them with diced potatoes or sweet potatoes. Top with a fried or poached egg for a protein-packed breakfast or brunch.
- Stuffed Peppers or Squash – Use leftover grains, proteins, or veggies as a filling for halved bell peppers, zucchini, or squash. Top with a sprinkle of cheese and bake until bubbly and golden.
- Nourishing Soup Base – Add leftovers to a pot with broth, a handful of fresh veggies, and some herbs or spices for an easy, comforting soup. It’s a great way to stretch ingredients and enjoy a warming meal.
- Loaded Salad Toppers – Add cooled leftovers to a fresh salad with greens, chopped veggies, and your favorite dressing. Leftover roasted veggies, grains, or proteins can bring a satisfying boost to any salad.
- Flavorful Quesadillas or Paninis – Sandwich leftovers with a bit of cheese between tortillas for a quick quesadilla or between slices of bread for a panini. Grill until warm and crispy for a delicious twist.
- Rice or Grain Bowls – Layer leftovers over rice, quinoa, or any grain you have on hand. Top with a drizzle of sauce, fresh herbs, or a sprinkle of seeds for a simple, well-rounded meal.
- Mini Pizzas or Flatbreads – Spread leftover ingredients over a pre-made flatbread or mini pizza crust, top with cheese, and bake. It’s a fun, easy way to make a whole new meal in minutes.
- Frittata or Omelet Filling – Add leftovers into beaten eggs and cook into a frittata or omelet. This works well with meats, veggies, and cheeses for a protein-rich breakfast or light dinner.
- Stuffed Pita Pockets – Chop up the leftovers and stuff them into warm pita bread with a little yogurt or tahini sauce for a quick, Mediterranean-inspired bite.
Frequently Asked Questions About This Recipe
1. Can I freeze the leftovers from this recipe?
Yes! To freeze, allow the dish to cool completely, then portion it into airtight containers. Label with the date and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat thoroughly before serving.
2. How do I store leftovers and for how long?
Store leftovers in an airtight container in the fridge for 3–4 days. If you’re unsure about freshness, check for any off smells or texture changes before eating.
3. What’s the best way to reheat this dish?
For stovetop dishes, reheat gently on the stovetop over low to medium heat, stirring occasionally. For casseroles or baked dishes, cover with foil and bake in the oven at 350°F until warmed through.
4. Can I make this recipe ahead of time?
Absolutely! This dish can be prepared in advance and stored in the fridge until you’re ready to reheat. In fact, flavors often develop even more over time, making it great for meal prep!
RELATED: 15 Make Ahead Fall Recipes for Busy Days
5. Are there any recommended ingredient substitutions?
Yes, there are several ways to customize this recipe! For a dairy-free version, substitute cheese with a dairy-free alternative. Swap out vegetables based on your preference, and try different herbs and spices to suit your taste.
6. Can I make this recipe vegetarian or vegan?
Yes, with a few adjustments, you can make this dish vegetarian or vegan. Substitute meat with plant-based proteins like tofu, chickpeas, or beans, and replace any dairy ingredients with vegan alternatives.
7. Is this recipe suitable for specific diets (e.g., gluten-free, keto)?
This recipe can be adapted to fit various diets. For gluten-free, use gluten-free grains or pastas. To make it keto-friendly, consider low-carb vegetables or substituting certain ingredients.
8. What are some tips to avoid common mistakes?
To avoid overly mushy veggies, avoid overcooking and keep an eye on the timer. For richer flavor, don’t skip browning the ingredients if the recipe calls for it—it makes a big difference!
9. How can I add more protein or fiber to this recipe?
Boost protein by adding cooked chicken, beans, or lentils. For more fiber, mix in leafy greens, use whole grains, or add a sprinkle of seeds like chia or flax.
10. What are some good side dishes to serve with this recipe?
Depending on the main flavors, this dish pairs well with a fresh side salad, steamed veggies, or a light soup. You could also serve it with crusty bread, roasted potatoes, or a grain bowl.
I hope this recipe brings a little extra flavor and ease to your table, whether you’re cooking just for yourself or feeding a crowd. I love how versatile it is, with plenty of options for storage, reheating, and creative ways to enjoy leftovers. Give it a try, and feel free to share your own twists in the comments—I’d love to hear how it turns out for you!
