Go Back
Winter Harvest Dinner Bowl

Winter Harvest Dinner Bowl

A vibrant and nourishing meal that celebrates the best of seasonal produce, offering a delicious and satisfying way to enjoy winter's bounty. This recipe is your go-to for a healthy, customizable, and incredibly flavorful weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Quinoa Standing Time 5 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Quinoa
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
Roasted Vegetables & Aromatics
  • 1 tablespoon olive oil
  • 1 medium red onion thinly sliced
  • 2 cloves garlic minced
  • 1 medium sweet potato peeled and diced into ½-inch cubes
  • 1 cup Brussels sprouts trimmed and halved
  • 1 cup kale chopped, tough stems removed
Other Components
  • ½ cup cooked chickpeas rinsed and drained
  • ¼ cup pecans or walnuts chopped toasted
  • 2 tablespoons pumpkin seeds (pepitas)
Lemon-Tahini Dressing
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup optional, for a touch of sweetness
  • 1-2 tablespoons water to reach desired consistency
  • to taste salt and freshly ground black pepper

Equipment

  • Medium Saucepan
  • Large baking sheet
  • Large skillet
  • Small Bowl

Method
 

  1. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
    1 cup quinoa, 2 cups vegetable broth
  2. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potato and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
    1 tablespoon olive oil, 1 medium sweet potato, 1 cup Brussels sprouts, to taste salt and freshly ground black pepper
  3. While the vegetables are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced red onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Stir in the chopped kale and cook until wilted, about 3-5 minutes.
    1 tablespoon olive oil, 1 medium red onion, 2 cloves garlic, 1 cup kale
  4. In a small bowl, whisk together the tahini, fresh lemon juice, olive oil, and maple syrup (if using). Gradually add 1-2 tablespoons of water, whisking until you achieve a smooth, pourable consistency. Season with salt and freshly ground black pepper to taste.
    ¼ cup tahini, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1 teaspoon maple syrup, 1-2 tablespoons water, to taste salt and freshly ground black pepper
  5. Divide the cooked quinoa among your serving bowls. Top each bowl with a generous portion of the roasted sweet potato and Brussels sprouts, the sautéed kale and onion mixture, and the cooked chickpeas.
    1 cup quinoa, 1 medium sweet potato, 1 cup Brussels sprouts, 1 cup kale, ½ cup cooked chickpeas
  6. Drizzle the lemon-tahini dressing generously over each bowl. Sprinkle with toasted pecans or walnuts and pumpkin seeds for added crunch and flavor. Serve immediately.
    ¼ cup pecans or walnuts, 2 tablespoons pumpkin seeds (pepitas)

Notes

This bowl is incredibly versatile and can be customized with your favorite seasonal vegetables. It's a healthy and economical choice for a weeknight dinner.