Fall Quinoa Bowl with Maple Tahini Dressing
If you want easy, flexible, nutritious meals that require little effort, then you need to give bowl recipes a try. Just pick your favorite healthy source of protein, complex carbs, and fats, toss with a simple dressing, and you’re done! They’re perfect for leftovers or using up whatever ingredients you have on hand. Try meal prepping a few basic ingredients like roasted veggies, whole grains, and chicken, and then mix and match for different meals throughout the week. Some ingredient ideas include:
Protein: Chicken, fish, eggs, tofu, quinoa, brown rice, beans
Complex carbs: Quinoa, brown rice, farro, raw or roasted veggies
Healthy fats: Hummus, avocado, nuts and seeds, dressings
This Fall Quinoa Bowl highlights seasonal root vegetables like sweet potato and beets seasoned in warming cinnamon spice. The quinoa provides a complete source of protein (which means it contains all 9 essential amino acids), making it an ideal protein choice for vegetarians and vegans. Quinoa also contains a high amount of fiber, antioxidants and minerals. All the ingredients are tossed in a super simple maple tahini dressing. If you haven’t already incorporated tahini into your kitchen arsenal, then now is your chance. Tahini, aka ground sesame seeds, is a delicious and versatile seed butter that can be used as a dip, spread, or dressing. It also contains important minerals like calcium, iron, selenium, and copper.
Next time you need a quick lunch or dinner, give this Fall Quinoa Bowl recipe a try for a satisfying and nutritious meal.
Fall Quinoa Bowl with Maple Tahini Dressing
Serves 2
Ingredients:
2 cups arugula
1 cup uncooked quinoa
1 medium sweet potato, peeled & chopped (about 1 1/2 cups)
1 large beet, peeled & chopped (about 1 1/2 cups)
1 pomegranate (about 1/2 cup pomegranate arils)
1 tsp cinnamon
1 Tbsp olive oil
Dressing:
1/ 4 cup tahini
2 Tbsp maple syrup
2 Tbsp lemon juice
3 Tbsp water
salt and pepper, to taste
Instructions:
Preheat oven to 375 °F
Add sweet potato and beets to a parchment lined baking sheet and mix with olive oil, cinnamon, and salt and pepper, to taste. Bake for approximately 20 minutes or until cooked through.
Place quinoa and 2 cups of water in a medium sized saucepan and bring to boil. Reduce to a simmer, cover and cook until all the water is absorbed for about 15 minutes.
Mix dressing: Add dressing ingredients in a small bowl and whisk until combined. Tip: An easy way to get a well-mixed dressing is to add all the ingredients to a mason jar, cover, and shake until combined.
Add quinoa, sweet potato, beets, arugula to a small bowl. Top with pomegranate arils and dressing. Can be served hot or cold.
