Who’s ready for another simple, delicious entrée recipe?! Please say yes, because this 30-minute Harvest Bowl is calling your name.
I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Plus, they’re on the hippy-dippy side, kind of like my Buddha Bowls. This is my kind of meal.
This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week.
The concept is simple: Brussels sprouts, carrots, and potatoes are simply seasoned and roasted while quinoa cooks to perfection.
Then just plate and top with my beloved 3-ingredient tahini dressing, which is creamy, slightly tart, and perfectly sweet. It helps marry the vegetables and quinoa together beautifully.
I hope you all LOVE this recipe! It’s:
Protein-rich (14 g protein / serving)
Quick + Easy
This would make the perfect weeknight meal when you’re craving something healthy yet satisfying. Plus, it’s super comforting, which is ideal for the winter weather we’re experiencing at the moment! Serve as is or pair with Vegan GF Cornbread or a Kale Salad because kale for the win.
If you’re into “bowl” meals, also check out my Sesame Eggplant & Almond Butter Tofu Bowls, Ultimate Mediterranean Bowl, Sweet Potato Chickpea Buddha Bowl, Quinoa Chickpea Buddha Bowl, or Cauliflower Rice Burrito Bowl!
If you try a harvest bowl, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
- 4 whole carrots, peeled and quartered (large pieces halved)
- 1 1/2 cups (~115 g) quartered baby yellow potatoes
- 2 Tbsp (30 ml) maple syrup, divided
- 2 Tbsp (30 ml) olive oil, divided
- Healthy pinch each sea salt + black pepper
- 1 Tbsp (3 g) chopped fresh rosemary (or dried)
- 2 cups (176 g) halved Brussels sprouts
- 1 cup (184 g) white quinoa, well rinsed + drained
- 1 3/4 cups (420 ml) water
- Pinch sea salt
- 1/2 cup (120 g ) tahini
- 1 lemon, juiced (~3 Tbsp or 45 ml)
- 2-3 Tbsp (30-45 ml) maple syrup
- Fresh herbs (parsley, thyme, etc.)
- Pomegranate arils
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- Add the carrots and potatoes to the sheet and drizzle with 1 Tbsp maple syrup, 1 Tbsp olive oil, salt, pepper, and rosemary. Toss to combine. Then bake for 12 minutes.
- In the meantime, heat a saucepan over medium-high heat. Once hot, add rinsed quinoa to lightly sautée before adding water to evaporate leftover moisture and bring out a nutty flavor.
- Cook for 2-3 minutes, stirring frequently. Then add water and a pinch of salt. Bring to a low boil over medium-high heat. Then reduce heat to a simmer and cover. Cook for 18-22 minutes or until liquid is absorbed and quinoa is fluffy. Then open lid and fluff the quinoa with a fork. Tilt the lid, remove from the heat, and set aside.
- When the veggies are at the 12-minute mark, remove pan from the oven and add the Brussels sprouts. Top with remaining 1 Tbsp oil, 1 Tbsp maple syrup, and another pinch each salt and pepper. Loosely toss to combine.
- Return pan to oven and roast for 10-12 minutes more or until Brussels sprouts are golden brown and the carrots and potatoes are fork tender. (This ensures that the potatoes and carrots are cooked through and the Brussels don't get too soft.)
- Lastly, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add 2 Tbsp (30 ml) warm water at a time and whisk until thick but pourable. Taste and adjust flavor as needed, adding more maple syrup for sweetness or lemon juice for acidity.
- To serve, divide quinoa and vegetables between serving bowls and top with a generous drizzle of tahini sauce. Top with garnish of choice, such as pomegranate arils or fresh herbs.
*Nutrition information is a rough estimate for 1 of 4 servings with 1/4 of the sauce and no garnishes.