Winter Harvest Dinner Bowl Recipe

Introduction

This Winter Harvest Dinner Bowl is a cozy, nutrient-packed meal perfect for chilly evenings. Featuring roasted sweet potatoes, Brussels sprouts, and a creamy tahini dressing, it’s both hearty and satisfying.

Ingredients

• 1 cup quinoa (or brown rice)
• 2 cups vegetable broth (or water)
• 1 medium sweet potato (diced)
• 1 cup Brussels sprouts (halved)
• 1 cup carrots (sliced)
• 1 cup kale (chopped)
• 1/2 cup pomegranate seeds (for topping)
• 1/4 cup walnuts (chopped, toasted)
• Olive oil (for roasting)
• Salt and pepper (to taste)
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1–2 tablespoons water (to thin dressing, as needed)
• Salt and pepper (for dressing, to taste)

Instructions

1. Step 1: Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
2. Step 2: Preheat your oven to 400°F (200°C). Toss diced sweet potato, halved Brussels sprouts, and sliced carrots with olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 20–25 minutes until tender and caramelized, stirring halfway through.
3. Step 3: In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Add more water if needed to reach desired consistency. Season with salt and pepper to taste.
4. Step 4: In a large bowl, layer cooked quinoa, roasted vegetables, and chopped kale. Toss gently to combine. Drizzle the tahini dressing over the bowl and sprinkle with pomegranate seeds and toasted walnuts. Serve warm.

Tips & Variations

• Substitute quinoa with brown rice or farro for different textures.
• Use toasted pecans instead of walnuts for a flavor twist.
• Add a sprinkle of feta or goat cheese if you prefer a creamy, tangy addition.
• For extra protein, top with roasted chickpeas or grilled chicken.
• Feel free to swap kale for spinach or Swiss chard depending on what’s available.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the grains and roasted vegetables gently in the microwave or on the stovetop. Add fresh kale, toppings, and dressing just before serving to keep flavors vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan when using vegetable broth and leaving out any optional cheese toppings. The tahini dressing is also plant-based.

What can I do if I don’t have pomegranate seeds?

You can substitute pomegranate seeds with dried cranberries or fresh orange segments for a burst of sweetness and color.

Winter Harvest Dinner Bowl Recipe

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A wholesome and colorful Winter Harvest Dinner Bowl featuring nutrient-packed quinoa, roasted sweet potatoes, Brussels sprouts, and carrots, combined with fresh kale and topped with tangy tahini dressing, pomegranate seeds, and toasted walnuts. This vibrant, plant-based bowl is perfect for a cozy, healthy dinner that celebrates seasonal flavors.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the bowl

• 1 cup quinoa (or brown rice)
• 2 cups vegetable broth (or water)
• 1 medium sweet potato (diced)
• 1 cup Brussels sprouts (halved)
• 1 cup carrots (sliced)
• 1 cup kale (chopped)
• 1/2 cup pomegranate seeds (for topping)
• 1/4 cup walnuts (chopped, toasted)
• Olive oil (for roasting)
• Salt and pepper (to taste)

For the dressing

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1–2 tablespoons water (to thin, as needed)
• Salt and pepper (to taste)

Instructions

1. Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a saucepan, combine the rinsed quinoa and vegetable broth, then bring it to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 15 minutes or until the liquid is fully absorbed. Fluff the cooked quinoa with a fork and set it aside.
2. Roast the Vegetables: Preheat your oven to 400°F (200°C). On a baking sheet, toss together the diced sweet potato, halved Brussels sprouts, and sliced carrots with olive oil, salt, and pepper to coat evenly. Spread the vegetables out in a single layer and roast in the oven for 20 to 25 minutes, stirring halfway through, until they are tender and caramelized.
3. Prepare the Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, and 1 to 2 tablespoons of water to achieve a smooth, pourable consistency. Adjust the thickness with more water if needed and season with salt and pepper to taste.
4. Assemble the Bowl: In a large serving bowl, combine the cooked quinoa, roasted vegetables, and chopped kale. Toss gently to mix everything evenly. Drizzle the tahini dressing over the bowl, then sprinkle the pomegranate seeds and toasted walnuts on top. Serve warm and enjoy a nutritious winter meal.

Notes

• You can substitute brown rice for quinoa if preferred; adjust cooking times accordingly.
• For added protein, consider adding roasted chickpeas or your favorite beans.
• To toast walnuts, place them in a dry pan over medium heat, stirring frequently for 3-5 minutes until fragrant.
• Adjust the tahini dressing thickness by adding more or less water depending on your preference.
• This bowl can be served warm or at room temperature, making it great for meal prep.
• Ensure vegetables are spread evenly when roasting for consistent caramelization.

Keywords: winter bowl, quinoa bowl, roasted vegetables, tahini dressing, healthy dinner, vegan meal, plant-based, seasonal vegetables, sweet potato, Brussels sprouts, kale