Description

A nourishing bowl combining roasted seasonal vegetables, hearty grains, and a creamy tahini dressing for a cozy fall meal. Perfect for easy recipes meal prep or a vibrant weeknight dinner.

Ingredients

Scale

1 butternut squash, peeled and diced

1 sweet potato, peeled and diced

2 carrots, sliced

2 tablespoons olive oil

1 cup quinoa, rinsed

2 cups water

2 cups kale, chopped

1/4 cup pumpkin seeds

2 tablespoons tahini

1 tablespoon maple syrup

1 tablespoon lemon juice

salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).

2. Toss the squash, sweet potato, and carrots with olive oil, salt, and pepper on a baking sheet.

3. Roast vegetables for 25–30 minutes until tender and caramelized, flipping halfway.

4. Meanwhile, combine quinoa and water in a pot, bring to a boil, then simmer covered for 15 minutes until water is absorbed.

5. Massage kale with a pinch of salt and a drizzle of olive oil until slightly wilted.

6. Whisk tahini, maple syrup, lemon juice, and a splash of water to create a smooth dressing.

7. Divide quinoa between bowls, top with roasted vegetables and kale.

8. Drizzle each bowl with tahini dressing and sprinkle with pumpkin seeds before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: main course
Method: roasting
Cuisine: fusion

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 8
Sodium: 350
Fat: 22
Saturated Fat: 5
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 52
Fiber: 10
Protein: 12
Cholesterol: 0

Keywords: winter harvest buddha bowls, clean fall meals, fall dinner bowls, fall bowls healthy, easy recipes meal prep, roasted vegetables, grain bowl, seasonal bowl