Description
Autumn Glow Quinoa Bowls with Maple Tahini Dressing capture the essence of fall in every bite. This vibrant dish features nutty quinoa, roasted sweet potatoes, and Brussels sprouts, all drizzled with a creamy maple tahini dressing. Perfect for cozy dinners or potlucks, it’s not just nourishing but also a feast for the eyes. Gather around the table with loved ones and enjoy this delicious medley of flavors that brings warmth to chilly evenings.
Ingredients
Scale
- 1 cup quinoa
- 2 medium sweet potatoes, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 medium red onion, sliced
- 3 tbsp olive oil
- 1/4 cup tahini
- 2 tbsp pure maple syrup
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
- Fresh cilantro or parsley (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the sweet potatoes, Brussels sprouts, and red onion with olive oil, salt, and pepper in a bowl.
- Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes until tender and caramelized.
- Meanwhile, rinse quinoa under cold water. In a saucepan, combine rinsed quinoa with 2 cups of vegetable broth or water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
- In a small bowl, whisk together tahini, maple syrup, lemon juice, and water as needed to reach desired consistency.
- Assemble each bowl by layering quinoa first followed by roasted vegetables. Drizzle generously with dressing and top with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 8g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg