Roasted Vegetable and quinoa Harvest Bowls

Are you ready for another delicious, simple entree recipe? This 30-minute Harvest Bowl will have you saying yes!

These “Harvest Bowls,” because of their vegetable-packed nature and colors, remind me of the fall harvest. They’re also a little hippy-dippy, like my Buddha Bowls. This is the kind of meal I like.

The recipe is easy to make, only taking 30 min and ten simple ingredients. Leftovers can be reheated beautifully and are great for weekday lunches.

It’s a simple concept: Brussels sprouts and carrots are roasted and simply seasoned, while the quinoa is cooked to perfection.

Just top the salad with my favorite 3-ingredient tahini sauce, which is creamy and slightly tart. It brings the vegetables and quinoa to life.

It’s the perfect meal for a weeknight when you want something healthy and satisfying. It’s also super comforting, which is ideal for the cold weather we are experiencing right now! Serve with Vegan Gluten-Free Cornbread, or pair it with Kale Salad.



  • Four medium carrots whole (peeled, quartered, or large pieces cut in half)
  • Baby yellow potatoes, quartered: 1 1/2 cups
  • Divide by two tablespoons of maple syrup
  • Two tablespoons of olive oil ( divided).
  • Sea salt and black pepper together in a healthy pinch
  • Fresh or dried rosemary, chopped to 1 Tbsp.
  • Brussels sprouts halved, 2 cups


  • 1 cup of white quinoa, well-rinsed and drained
  • 1 3/4 cups of water
  • Sea salt, one pinch


  • 1/2 cup tahini
  • Juice 1 medium lemon (yields about 3 Tbsp, or 45 ml according to the original recipe).
  • Maple syrup, 2-3 tablespoons


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


  • Preheat oven to 400 degrees F. (204 C). Line a baking tray with parchment paper. (Or more baking sheets if you are increasing the batch size.)
  • Add the potatoes and carrots to the baking sheet. Drizzle with half of maple syrup, half of olive oil, salt, pepper, and rosemary. (As written in the original recipe, use 1 Tbsp of maple syrup and 1 tbsp of olive oil. Mix well. Bake for 12 minutes.
  • Meanwhile, heat a saucepan on medium heat. Once the quinoa is hot, lightly sauté it before adding water. This will help to remove any moisture that may have remained and give it a nutty taste.
  • Cook for 2 to 3 minutes while stirring often. Add water and a pinch of salt. Bring to a simmer over medium heat. Reduce heat to simmer, and then cover. Cook for 18-22 minutes or until the liquid has been absorbed and the quinoa is fluffy. Open the lid and fluff the quinoa using a fork. Remove the cover from the heat and tilt it.
  • Remove the pan from the oven when the vegetables have reached the 12-minute mark. Add the Brussels sprouts. Add the remaining 1 tbsp of olive oil, 1 tbsp maple sugar, and a pinch each of salt and pepper. (Amounts are as written in the original recipe // adjust for changes to batch size). Toss together.
  • Continue roasting for another 10-12 minutes or until Brussels sprouts have a golden color and carrots and potatoes can be fork-tender. This will ensure that the carrots and potatoes are fully cooked and that the Brussels sprouts don’t become too soft.
  • Add tahini to a small bowl, add maple syrup, lemon juice, and tahini, and whisk to combine. Pour in 2 Tbsp (30ml) of warm water and whisk until it is thick but pourable. Add more maple syrup to increase sweetness or more lemon juice to increase acidity.
  • Divide quinoa, vegetables, and tahini into serving bowls. Drizzle generously with the sauce. Add pomegranate seeds or fresh herbs as garnish.

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