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Winter Harvest Dinner Bowl Recipe

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★★★★★

4.5 from 118 reviews

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/winter-harvest-dinner-bowl-recipe/