Harvest Quinoa Bowls With Maple Tahini Dressing
Build cozy harvest quinoa bowls with roasted butternut squash, chickpeas, crisp apples, and maple tahini dressing for a colorful plant-based dinner.
By Nora Bellweather ·
Recipe
Harvest Quinoa Bowls With Maple Tahini Dressing
By Nora Bellweather · American
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1½ lb peeled and seeded butternut squash, cut into 3/4-inch cubes
- 15 oz canned chickpeas, drained, rinsed, and thoroughly patted dry
- 3 tbsp olive oil, divided
- 1¼ tsp fine salt, divided
- ¼ tsp ground black pepper
- 1 cup uncooked quinoa, rinsed and drained
- 2 cups water, for cooking the quinoa
- 4 cups packed chopped curly kale, tough stems removed
- 3 tbsp fresh lemon juice, divided
- ¼ cup well-stirred tahini
- 2 tbsp pure maple syrup
- 3 tbsp water, for the dressing, plus more as needed
- 1 medium crisp apple, cored and thinly sliced
- ¼ cup dried cranberries
- ¼ cup roasted unsalted pumpkin seeds
Method
- 1
Preheat the oven to 425°F with racks in the upper and lower thirds, and line two 18-by-13-inch rimmed baking sheets with parchment paper.
- 2
Toss the squash on one baking sheet with 1 tablespoon olive oil, 1/2 teaspoon salt, and the black pepper, then spread it into a single layer.
- 3
Toss the dried chickpeas on the second baking sheet with 1 tablespoon olive oil and 1/4 teaspoon salt, then spread them out.
- 4
Roast both sheets for 25–30 minutes, stirring the contents and switching the sheets between racks halfway through, until the squash is fork-tender with browned edges and the chickpeas are lightly golden; remove either sheet early if ready.
- 5
While the vegetables roast, bring the quinoa and 2 cups water to a boil in a 2-quart saucepan over medium-high heat.
- 6
Reduce the heat to low, cover, and simmer the quinoa for 15 minutes, until the water is absorbed; remove from the heat and leave covered for 5 minutes before fluffing with a fork.
- 7
Massage the kale in a large bowl with the remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1/4 teaspoon salt for 1–2 minutes, until darker green and softened.
- 8
Whisk the tahini, maple syrup, remaining 2 tablespoons lemon juice, and remaining 1/4 teaspoon salt in a small bowl until combined.
- 9
Whisk 3 tablespoons water into the dressing, adding more water 1 teaspoon at a time if needed, until smooth and thin enough to drizzle.
- 10
Divide the quinoa and kale among four wide bowls.
- 11
Arrange the roasted squash, chickpeas, and sliced apple over the quinoa and kale.
- 12
Drizzle with the dressing and scatter the cranberries and pumpkin seeds over each bowl.
The story behind it
These harvest quinoa bowls bring together roasted butternut squash, chickpeas, tender kale, and crisp apple. A maple tahini dressing ties everything together, while pumpkin seeds and dried cranberries add crunch and color. Serve them warm for dinner, or pack the components separately for lunches.
A Harvest Bowl With Plenty of Texture
A good grain bowl needs more than a pile of vegetables. Here, fluffy quinoa catches the dressing, roasted squash adds soft golden pieces, and chickpeas make the bowl substantial. Raw apple provides a crisp contrast. Massaging the kale softens its sturdy leaves without adding another pan to the stove.
The dressing balances rich tahini with lemon juice and maple syrup. Tahini can thicken dramatically when liquid first touches it. That is normal. Keep whisking and add water gradually until it becomes smooth and pourable. Stir the tahini thoroughly in its jar before measuring, especially if the oil has separated.
Practical Tips and Substitutions
- Give the vegetables room. Two baking sheets help the squash and chickpeas roast rather than steam. Dry the chickpeas well, and cut the squash into evenly sized pieces.
- Use a shortcut. Store-bought peeled, cubed butternut squash works well. Trim any oversized pieces so they cook at the same rate.
- Swap the squash. Peeled sweet potatoes can replace the butternut squash by weight. Begin checking them a few minutes early.
- Change the greens. Baby spinach can replace kale. Skip the massaging and place the warm quinoa directly over the spinach to soften it slightly.
- Choose your crunch. Chopped pecans or walnuts can replace the pumpkin seeds if nuts work for your household.
Make-Ahead and Storage
Refrigerate the quinoa, roasted squash, and chickpeas in airtight containers for up to four days. Keep the dressing separate and refrigerate it for the same length of time. Store the kale separately, and cut the apple just before serving to limit browning. Refrigerated dressing will thicken; whisk in water a teaspoon at a time to loosen it.
Reheat the quinoa, squash, and chickpeas in a microwave-safe bowl, loosely covered, until steaming hot throughout. Add a small splash of water to keep the quinoa from drying out. Add the greens, apple, seeds, cranberries, and dressing after reheating.
Frequently Asked Questions
Can I use a different grain?
Yes. Cooked brown rice, farro, or barley all work. Prepare them according to their package directions and use about three cups cooked. Choose quinoa or rice if you need a gluten-free grain.
Can I make the dressing without sesame?
Use unsweetened sunflower seed butter instead of tahini. Its thickness varies, so adjust the water until the dressing flows easily from a spoon.
Should these bowls be served warm or cold?
Either works. Warm quinoa and roasted vegetables contrast nicely with the cool apple and greens. For a cold lunch, chill the cooked components promptly before assembling.
Will the chickpeas stay crisp?
They are firmest straight from the oven and soften during storage. For more texture, reheat them separately on a baking sheet at 400°F for about 8–10 minutes.
Finish each bowl with a generous drizzle of dressing and a scattering of pumpkin seeds. Keep any leftover components separate so tomorrow’s bowl is just as inviting.
