Winter Harvest Dinner Bowl
450kcal
Ingredients
Quinoa Base
- 1 cup Quinoa Rinsed
- 2 cups Vegetable Broth Can substitute with water
Roasted Vegetables
- 1 medium Sweet Potato Diced
- 2 cups Brussels Sprouts Halved
- 2 medium Carrots Sliced
Fresh Greens
- 2 cups Kale Chopped
Toppings
- 1 cup Pomegranate Seeds
- 1/2 cup Walnuts Toasted
Tahini Dressing
- 1/2 cup Tahini
- 3 tablespoons Lemon Juice Freshly squeezed
- 1 tablespoon Maple Syrup
- 2 tablespoons Water To thin dressing
- to taste Salt
- to taste Pepper
Method
Preparation
- Rinse quinoa under cold water to remove any bitterness.
- Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, until the liquid is absorbed.
- Fluff quinoa with a fork and set aside.
Roasting Vegetables
- Preheat your oven to 400°F (200°C).
- Toss diced sweet potato, halved Brussels sprouts, and sliced carrots on a baking sheet with olive oil, salt, and pepper.
- Roast the vegetables for 20–25 minutes, stirring halfway through.
Dressing and Assembly
- Whisk together tahini, lemon juice, maple syrup, and water in a small bowl.
- Adjust the dressing consistency with more water if necessary, and season with salt and pepper to taste.
- Layer cooked quinoa, roasted vegetables, and chopped kale in a large bowl. Toss gently to combine.
- Drizzle the tahini dressing over the top and finish with pomegranate seeds and toasted walnuts.
- Serve warm.
Nutrition
Serving1bowlCalories450kcalCarbohydrates60gProtein12gFat20gSaturated Fat2gPolyunsaturated Fat6gMonounsaturated Fat10gSodium300mgPotassium800mgFiber10gSugar5gVitamin A18000IUVitamin C45mgCalcium100mgIron3mg
Notes
For best results, store the tahini dressing separately to maintain its creamy texture, adding it just before serving.