Harvest Quinoa Bowls

Two bowls filled with fresh autumn and harvest veggies

Every autumn I crave hearty bowls of fresh foods, this lead me to making my Harvest Quinoa Bowls. These Harvest Quinoa bowls are packed with autumn flavors and veggies while also filling up with with healthy fall options. If we don’t have all the ingredients to make these bowls, we always keep some of the tahini dressing on hand to add to salads or chicken, sometimes we use it as a dip for veggies and pretzels. Check out the recipe below!

Two bowls filled with fresh autumn and harvest veggies

Harvest Quinoa Bowls

Course Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people


Sweet Potatoes

  • 3 large sweet potatoes
  • 2 tsp salt
  • 2 tsp pepper
  • 3 tsp garlic powder
  • 1 tbsp nutmeg
  • 2 tbsp olive oil or avocado oil

Squash and Chickpeas

  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 can chickpeas drained, rinsed, and dried
  • ½ red onion sliced thick
  • 2 tsp salt
  • 2 tsp pepper
  • 3 tsp garlic powder
  • 3 tbsp paprika fresh or ground
  • 2 tbsp olive oil or avocado oil

Other Harvest Items

  • 4 cups arugula
  • 1 cup quinoa
  • 2 cup chicken or veggie broth


  • Preheat oven to 400°
  • Slice zucchini and squash, add a pinch of salt and let rest on paper towels 3-5 minutes
  • Drain, rinse, and dry chickpeas. Add to sheet pan
  • Lightly squeeze out some of the water from the squash and zucchini and add to sheet pan with chickpeas. Add red onions to the pan as well
  • Drizzle oil, salt, pepper, garlic powder, and paprika to the sheet pan and mix all the ingredients together
  • Chop up sweet potatoes into cubs with skin on and add to another sheet pan
  • Drizzle oil, salt, pepper, garlic powder, and nutmeg to the sweet potatoes and mix well
  • Add both sheet pans to the oven and let bake for 15-20 minutes
  • While veggies are baking, cook quinoa in chicken or veggie broth as directed on quinoa packaging
  • Remove veggies from oven and begin setting up your Havest Bowls
  • Scoop some quinoa to the botton of bowl, then add squash, sweet potatoes, arugla, red onion, chickpeas on top of the quinoa
  • Drizzle the tahini dressing on top and serve!

Tahini Dressing

Course Sauce
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people


  • ½ cup tahini
  • 2 tbsp honey
  • 1 tbsp lemon
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 3-4 tbsp water


  • Add all ingredients to a blender and blend until smooth
  • Store in fridge for up to 2 weeks
Bowl filled with harvest veggies on a wooden board

These bowls are filled with tons of fresh veggies like yellow squash, zucchini, red onion, arugula, and sweet potatoes. Feel free to swap out items as you choose but we do recommend a good mix of hearty things like sweet potatoes or butternut squash and lighter veggies like zucchini or peppers. Pair these with some leafy greens, we chose arugula because the bitterness and tahini dressing are perfect with one another. However, another great alternative would be kale or even just spinach. To get a bit of extra healthy proteins we like to roast up some chickpeas with seasoning and add them on top. All of these fresh ingredients on top of quinoa brings these Harvest Quinoa Bowls to life! If you like this recipe, you’d love our Healthy Mediterranean Bowls!

White bowl filled with harvest veggies next to a checker print napkin

Tahini Dressing

If you haven’t used tahini in recipes or made a dressing of it, you are missing out. Paired with a bit of sweetness like honey, tahini turns into a really creamy delicious dressing or even dip and we can’t get enough of it on our Harvest Quinoa Bowls. We like to double this batch and save some for snacking. The dressing will stay good for about a week to ten days after making it but make sure to store the dressing in the fridge. Try it out with the recipe above, but feel free to add extra garlic or honey depending on your preference.

Bowls filled with veggies and tahini dressing

From our kitchen to yours, cheers!

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