🥣 Roasted Harvest Bowl with Maple-Tahini Dressing

Serves: 4 | Prep time: 15 min | Cook time: 25 min

Ingredients

• 2 cups cubed sweet potatoes

• 2 cups Brussels sprouts, halved

• 1 small red onion, sliced

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 cup cooked quinoa or farro

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 cups baby kale or spinach

Maple-Tahini Dressing

• 3 tbsp tahini

• 1 tbsp maple syrup

• 1 tbsp apple cider vinegar

• 1 tbsp lemon juice

• 2–3 tbsp warm water (to thin)

• Salt and pepper to taste

Directions

1. Preheat oven to 400°F (200°C). Toss sweet potatoes, Brussels sprouts, and onion with olive oil, smoked paprika, salt, and pepper. Roast for 20–25 minutes, stirring halfway through.

2. In a large bowl, combine cooked quinoa or farro, chickpeas, and greens.

3. Whisk dressing ingredients until smooth. Add more water as needed for desired consistency.

4. Toss everything together or layer into bowls. Drizzle with dressing before serving.

Why It’s Great:
This bowl is rich in fiber, plant-based protein, and phytonutrients that support gut health and hormone balance — perfect for a cozy, nourishing fall meal.