Savory Autumn Harvest Bowl

Savory Autumn Harvest Bowl

Perfect for a crisp September day in New England!

Ingredients

  • 1 cup organic quinoa, rinsed
  • 2 cups filtered water
  • 1 medium organic butternut squash, peeled and cubed
  • 1 large organic sweet potato, peeled and cubed
  • 1 cup organic Brussels sprouts, halved
  • 1 organic apple (like Honeycrisp), diced
  • 1/4 cup organic dried cranberries (unsweetened)
  • 1/4 cup organic pumpkin seeds (pepitas)
  • 2 tbsp organic extra-virgin olive oil
  • 1 tsp organic ground cinnamon
  • 1/2 tsp organic smoked paprika
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup organic tahini
  • 2 tbsp fresh organic lemon juice
  • 1 tbsp pure organic maple syrup
  • 2 tbsp warm water (for thinning tahini)

Instructions

  1. Preheat oven to 4006F (2006C). Line a baking sheet with parchment paper.
  2. Toss butternut squash, sweet potato, and Brussels sprouts with olive oil, cinnamon, smoked paprika, salt, and pepper. Spread evenly on the baking sheet. Roast for 25-30 minutes until tender and golden brown.
  3. While vegetables roast, cook quinoa: Combine quinoa and filtered water in a pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
  4. In a small bowl, whisk together tahini, lemon juice, maple syrup, warm water, salt, and pepper to create a creamy dressing.
  5. Assemble the bowl: Layer quinoa, roasted veggies, diced apple, cranberries, and pumpkin seeds.
  6. Drizzle with the tahini maple dressing. Serve warm.

Healthy Highlights:

  • Rich in fiber, vitamins A & C, and plant-based protein
  • Seasonal produce for peak flavor and nutrients
  • Savory with a hint of natural sweetness

Enjoy a comforting, nutrient-packed dish that captures the essence of New England’s early fall!