Autumn Harvest Bowls with Maple Tahini Dressing
These Autumn Harvest Bowls are filled with roasted seasonal vegetables, quinoa, and hearty toppings, all tied together with a creamy maple tahini dressing. Perfect for a nutritious and cozy make-ahead fall meal.
Servings 4
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!