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Roasted Autumn Vegetable and Quinoa Harvest Bowls

Roasted Autumn Vegetable and Quinoa Harvest Bowls combine maple-roasted carrots, potatoes, and Brussels sprouts with fluffy quinoa.
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Prep Time 15 minutes
Course Main Course, Lunch, Dinner
Cuisine American-Inspired, Seasonal

Ingredients
  

For the Roasted Vegetables

  • 4 medium carrots peeled and quartered, with larger pieces halved
  • 1½ cups baby yellow potatoes quartered
  • 2 tablespoons maple syrup divided
  • 2 tablespoons olive oil divided
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon chopped fresh rosemary or dried rosemary to taste
  • 2 cups Brussels sprouts halved

For the Quinoa

  • 1 cup white quinoa thoroughly rinsed and drained
  • 1¾ cups water
  • 1 pinch sea salt

For the Maple Tahini Dressing

  • ½ cup tahini
  • 3 tablespoons fresh lemon juice approximately 1 medium lemon
  • 2 –3 tablespoons maple syrup
  • Warm water as needed to thin the dressing

For Garnishing

  • Fresh parsley thyme, or other favorite herbs
  • Pomegranate arils

Instructions
 

Step 1: Preheat the Oven and Prepare the Vegetables

  • Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper.
  • Place the peeled and quartered carrots and baby yellow potatoes in a mixing bowl. Add 1 tablespoon of maple syrup, 1 tablespoon of olive oil, a pinch of sea salt, black pepper, and chopped rosemary.
  • Toss until the vegetables are evenly coated.
  • Spread them across the prepared baking sheet in a single layer, leaving a little space between the pieces.
  • Roast for 12 minutes.

Step 2: Cook the Quinoa

  • While the vegetables begin roasting, place a medium saucepan over medium-high heat.
  • Add the rinsed and drained quinoa. Toast for 2–3 minutes, stirring frequently, until lightly fragrant.
  • Pour in 1¾ cups of water and add a pinch of sea salt.
  • Bring to a gentle boil, then reduce the heat to low. Cover the saucepan and simmer for 18–22 minutes, or until the quinoa has absorbed the water and becomes tender and fluffy.
  • Remove from the heat and let it rest, covered, for 5 minutes.
  • Fluff gently with a fork and set aside.

Step 3: Add the Brussels Sprouts

  • After the carrots and potatoes have roasted for 12 minutes, carefully remove the baking sheet from the oven.
  • Add the halved Brussels sprouts and drizzle with the remaining tablespoon of olive oil and tablespoon of maple syrup.
  • Season with another small pinch of salt and black pepper.
  • Toss gently, spreading the vegetables into an even layer.
  • Return the baking sheet to the oven and roast for another 10–12 minutes, or until the vegetables are fork-tender with golden, caramelized edges.
  • If needed, roast for a few additional minutes to achieve your preferred tenderness.

Step 4: Make the Maple Tahini Dressing

  • In a small mixing bowl, combine the tahini, fresh lemon juice, and 2 tablespoons of maple syrup.
  • Whisk until smooth.
  • Gradually add warm water, approximately 2 tablespoons at a time, whisking continuously until the dressing becomes creamy and pourable.
  • Taste and adjust with additional maple syrup for sweetness or lemon juice for brightness.
  • The finished dressing should be smooth enough to drizzle easily over the bowls.

Step 5: Assemble the Harvest Bowls

  • Divide the fluffy quinoa evenly among four serving bowls.
  • Arrange the roasted carrots, potatoes, and Brussels sprouts over the quinoa.
  • Generously drizzle the maple tahini dressing over each serving.
  • Finish with chopped fresh herbs and a sprinkle of pomegranate arils.
  • Serve your Roasted Autumn Vegetable and Quinoa Harvest Bowls warm, with extra dressing on the side.

Notes

For a sweeter autumn-inspired variation, replace the baby yellow potatoes with cubed sweet potatoes or butternut squash.