Roasted Vegetable & Quinoa Harvest Bowls

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Dinner bowl filled with quinoa, roasted vegetables, tahini dressing, and pomegranate seeds

Who’s ready for another simple, delicious entrée recipe?! Please say yes, because this 30-minute Harvest Bowl is calling your name.

Baking sheet with potatoes, carrots, and Brussels sprouts ready for roasting

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.

Bowl containing a hearty vegan meal of quinoa, roasted vegetables, pomegranate, and dressing

I hope you all LOVE this recipe! It’s:

Protein-rich (14 g protein / serving)
Quick + Easy
& Delicious!

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!

Bowl filled with a protein-packed vegan gluten-free meal

Roasted Vegetable & Quinoa Harvest Bowls

Hearty and flavorful harvest bowls with roasted vegetables, quinoa, and a creamy, 3-ingredient tahini dressing! A healthy, plant-based, gluten-free meal!
Author Minimalist Baker
Spoon and fork in a Quinoa Harvest Bowl made with roasted vegetables and tahini sauce
4.79 from 76 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (servings)
Course Entrée
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 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 healthy pinch each sea salt + black pepper
  • 1 Tbsp chopped fresh rosemary (or dried)
  • 2 cups halved Brussels sprouts


  • 1 cup white quinoa well rinsed + drained
  • 1 3/4 cups water
  • 1 pinch sea salt


  • 1/2 cup tahini
  • 1 medium lemon, juiced (yields ~3 Tbsp or 45 ml as original recipe is written)
  • 2-3 Tbsp maple syrup

FOR SERVING optional

  • Fresh herbs (parsley, thyme, etc.)
  • Pomegranate arils


  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size).
  • Add the carrots and potatoes to the sheet and drizzle with half of the maple syrup, half of the olive oil, the salt, pepper, and rosemary (as original recipe is written, 1 Tbsp maple syrup and 1 Tbsp olive oil // adjust if altering batch size). 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 olive oil, 1 Tbsp maple syrup, and another pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). 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.


*Recipe (as originally written) serves 3 as an entrée or 4 as a side.
*Nutrition information is a rough estimate calculated with the sauce and without garnishes.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 530 Carbohydrates: 65.4 g Protein: 14.2 g Fat: 26.3 g Saturated Fat: 3.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 152 mg Fiber: 10.3 g Sugar: 14.2 g

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My Rating:

  1. Kelby says

    So good! I made this to meal prep for lunch this week and then reheat in the air fryer. Someone mentioned to add pistachios as a garnish and they were right! Perfect crunch. Love the tang of the sauce with these veggies!
    Also super easy to make!

  2. Atkin says

    I only used 1 Tbsp of oil when roasting, and that was plenty. I doubled it, and roasted the veggies in two separate batches, but I think I could have done them in one combined batch on a large baking sheet. Very yummy veggies. We were missing the pomegranate arils, and I wish we’d had them! Next time I’ll try with those.

  3. Carolyn says

    Very delicious. I didn’t have Tahini so swapped store bought hummus (1:1) and added a tiny bit of salt. We added pistachios as well to the top of our bowls!
    Great weekday meal and great way to eat your vegetables!

  4. Randi Steckler says

    I made just the tahini sauce from this recipe and it was delicious! I served it on a quinoa salad (quinoa was leftover from the smoky black bean burgers). To the quinoa I added chopped apple, raw thin filet green beans, red onion, scallions, roasted summer squash and zucchini.

    It was served alongside grilled salmon.

    I’m grading it A+

  5. Sue Roderus says

    This is a great meal! We followed the recipe pretty much as written. We used more vegetables and used half the amount of oil. Also since we didn’t have enough white quinoa we mixed it with tricolor quinoa. I am sure it is a very flexible dish as others have mentioned. I wasn’t sure we would like the sauce but it added a great flavor. We will definitely do this again!

  6. Hannah says

    It came together really quickly and it’s delicious! I made the exact recipe, but I like how you could use any leftover veggies.

    • Athena says

      I really loved this recipe and (surprisingly) so did my non-vegan husband who only tolerates most vegetables at best! I followed this recipe pretty closely, with the exception of using peanut butter rather than tahini. I have also been focusing heavily on upping my protein, so in addition to everything listed in the recipe, I topped my bowl with 1.5 tbsp of hemp seeds and some plain vegan tuna. It was absolutely delicious! Some other additions I’ll plan on trying in the future include sweet potatoes and topping with sunflower seeds.

      If you’re looking for a healthy, very filling recipe, that’s easy to modify to your personal taste, this is definitely the recipe for you!

  7. Diana says

    Me and my partner love this recipe!! We’ve made it a couple times now, such a satisfying good meal. We are two people and finish it all, but we’re both big eaters. One of our favorite recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Diana. We are so glad you both enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  8. Sara says

    I made this for dinner tonight and it is one of my favorite recipes I’ve ever made!! The only thing I did differently was that I didn’t put the maple syrup on the vegetables. I really can’t explain how good this was!

  9. Haley says

    I’ve made this no less than 5 times and it is so good! So simple to make and its perfect for meal prepping. I usually leave off the maple syrup on the veggies but other than that this recipe is 10/10.

  10. Jessica Whittaker says

    I added beets to this and it was tasty, not my favourite dressing but I added water and it was pretty good.
    Super easy weeknight meal

  11. Syd says

    This was delicious!! My boyfriend, who is not vegetarian and doesn’t cook often, made this with me and it was easy to make and we both loved it! We left out the maple syrup in the sauce but otherwise followed the recipe. The addition of the pomegranates really made it! Thanks for another great recipe!

  12. Jordan says

    I am not plant based but I try to eat that way a few days a week. This recipe is delicious and perfect for this time of year.

  13. Patty says

    I am new to the whole food plant based way of eating and I adore your website and the delicious recipes!! The buddha bowl was sheer perfection from the first bite to the last! My favorite recipe thus far, however, is your spicy red lentil curry with cilantro and pickled onions!!! I make it at least once a week! Thanks and keep those recipes comjng!!

  14. Diane says

    I made this the other night and I can’t wait to make it again. Delicious, satisfying and simple to make.