There’s something about a Harvest Quinoa Bowl that makes a weeknight feel a little more put together, even when nothing else about the day was. Carrots and potatoes go sweet and caramelized in the oven, the quinoa turns fluffy and nutty, and a simple tahini dressing pulls it all together. It comes together in about 30 minutes, which matters a lot on the nights I have zero energy left to cook.
I started making this bowl in the fall, back when my kids were still small enough to “help” by mostly just eating the raw carrots off the cutting board. My go-to method is roasting the sturdier vegetables first and adding the Brussels sprouts halfway through, so nothing turns mushy or burnt. My oldest still calls this “the orange bowl” because of the roasted carrots, and honestly, that’s a better name than anything I could come up with. If you’ve got a busy week ahead and want something that reheats well and actually tastes like fall, this one’s worth adding to the rotation.
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Ingredients for Harvest Quinoa Bowl
Here’s what I use for this Harvest Quinoa Bowl, plus a few swaps that work if your fridge looks different than mine.
Vegetables
- 4 medium whole carrots (peeled and quartered, large pieces halved)
- 1 1/2 cups quartered baby yellow potatoes
- 2 tbsp maple syrup (divided)
- 2 tbsp olive oil (divided)
- 1 pinch each sea salt and black pepper
- 1 tbsp chopped fresh rosemary (dried works too, and it’s what I usually have on hand in winter)
- 2 cups halved Brussels sprouts
Quinoa
- 1 cup white quinoa, well rinsed and drained
- 1 3/4 cups water
- 1 pinch sea salt
Sauce
- 1/2 cup tahini (I always use a runny, well-stirred tahini here since some jars separate and turn stiff at the bottom)
- 1 medium lemon, juiced (about 3 tbsp)
- 2-3 tbsp maple syrup
For Serving (optional)
- Fresh herbs (parsley, thyme, etc.)
- Pomegranate arils
A quick note: this recipe contains sesame from the tahini, so if that’s a concern in your kitchen, a sunflower seed butter dressing works as a swap.
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Step-by-Step Instructions
In my experience, roasting the vegetables in two rounds is what keeps everything from turning into mush, so don’t skip that step.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add the carrots and potatoes to the sheet. Drizzle with half the maple syrup, half the olive oil, the salt, pepper, and rosemary. Toss to combine and bake for 12 minutes.
- While that roasts, heat a saucepan over medium-high heat. Add the rinsed quinoa and let it sauté for 2 to 3 minutes, stirring often. This dries out any extra moisture and brings out a nutty smell before the water goes in.
- Add the water and a pinch of salt. Bring to a low boil, then reduce to a simmer and cover. Cook 18 to 22 minutes, until the water is absorbed and the quinoa looks fluffy. Fluff with a fork, tilt the lid, and set aside off the heat.
- At the 12-minute mark, pull the pan from the oven and add the Brussels sprouts along with the remaining maple syrup, olive oil, salt, and pepper. Toss gently.
- Return the pan to the oven for 10 to 12 minutes more, until the Brussels sprouts are golden and the carrots and potatoes are fork tender.
- Whisk together the tahini, lemon juice, and maple syrup in a small bowl. Add warm water, 2 tablespoons at a time, until it’s thick but pourable. Pro tip: taste as you go. More lemon juice brightens it up, more maple syrup mellows it out.
- Divide the quinoa and roasted vegetables between bowls. Drizzle with tahini sauce and top with pomegranate arils or fresh herbs.
Roasted Vegetable & Quinoa Harvest Bowls
Ingredients
Equipment
Method
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Add the carrots and potatoes to the sheet and drizzle with half the maple syrup, half the olive oil, the salt, pepper, and rosemary. Toss to combine and bake for 12 minutes.
- Heat a saucepan over medium-high heat. Add rinsed quinoa and sauté 2-3 minutes, stirring frequently, to bring out a nutty flavor.Toasting the quinoa before adding water is what gives it a deeper, nuttier flavor instead of a plain, boiled taste.
- Add water and a pinch of salt. Bring to a low boil, then reduce heat to a simmer and cover. Cook 18-22 minutes until liquid is absorbed and quinoa is fluffy. Fluff with a fork, tilt the lid, remove from heat, and set aside.
- At the 12-minute mark, remove the pan from the oven and add the Brussels sprouts with the remaining olive oil, maple syrup, salt, and pepper. Toss gently to combine.
- Return the pan to the oven and roast 10-12 minutes more, until the Brussels sprouts are golden brown and the carrots and potatoes are fork tender.
- Whisk together tahini, lemon juice, and maple syrup in a small mixing bowl. Add warm water 2 tbsp at a time, whisking until thick but pourable. Taste and adjust with more maple syrup or lemon juice as needed.
- Divide quinoa and roasted vegetables between bowls. Top with a generous drizzle of tahini sauce and garnish with pomegranate arils or fresh herbs.
Nutrition
Notes
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What to Serve With Harvest Quinoa Bowl
This bowl is filling on its own, but a few sides round it out nicely if you’re feeding a crowd or just want more on the table.
- Warm pita or flatbread: Good for scooping up any extra tahini sauce left in the bowl.
- A simple green salad: Something crisp and lightly dressed balances out the roasted, caramelized flavors.
- Roasted chickpeas: An easy way to add crunch and extra protein if you want a heartier meal.
- Sparkling water with lemon: Light and refreshing alongside the richness of the tahini dressing.
Storage & Serving Tips
This bowl keeps well in the fridge for 2 to 3 days in an airtight container. I usually store the tahini sauce separately so it doesn’t make the quinoa soggy.
To reheat, warm the quinoa and vegetables in the microwave for a minute or two, then add the sauce fresh. If you’re meal prepping, portion everything into containers at the start of the week and just drizzle the sauce on right before eating.
This recipe is easy to switch up depending on what’s in season. Swap the quinoa for farro or rice, trade the Brussels sprouts for broccoli, or add a scoop of chickpeas or shredded chicken if you want more protein.
My Favorite Sauces for Harvest Quinoa Bowl
The tahini dressing above is my go-to for this bowl, but I’ve got a few other sauces in my regular rotation that work just as well with roasted vegetables and quinoa, in case you want to switch things up.
- Basil pesto with tahini: I blend basil, tahini, and olive oil together when I want something fresher and greener on top. It cuts through the sweetness of the roasted carrots nicely.
- Avocado lime sauce: Blended avocado and lime juice make a creamy, cooling sauce I reach for when I want something lighter than tahini but still rich.
- Roasted red pepper and almond sauce: I blend this with garlic and lemon juice, and it brings a smoky sweetness that plays well against the Brussels sprouts.
- Cilantro tahini sauce: This is my brighter, herbier take on the tahini dressing above. I usually make it when I’ve got cilantro that needs using up.
- Maple balsamic glaze: A quick reduction of balsamic vinegar and maple syrup drizzled over the top adds tang, especially if I’m leaning hard into fall flavors that week.
Conclusion
This Harvest Quinoa Bowl has become one of those recipes I make without really thinking about it anymore, which is exactly what a good weeknight meal should be. The roasted vegetables do most of the work, the quinoa keeps things filling, and the tahini dressing ties it together in a way that feels a little special without much effort. If you’re already craving another quinoa dish, my Mediterranean Quinoa Bowl is worth adding to next week’s lineup too. Give this one a try this week and see if it earns a permanent spot in your rotation the way it has in mine.
