This delicious vegan fall-inspired veggie bowl with creamy tahini dressing is colorful, nourishing, and pure plant-based comfort food. Roasted pumpkin, Brussels sprouts, lentils, and fluffy quinoa make the perfect mix of savory, creamy, and just a little bit sweet. Sounds like a lot of work? Don't worry – it isn't.
Veggie bowls are really just a creative way of saying "pile all the good stuff into one bowl." In fall, I love my food extra hearty and warming – so squash and Brussels sprouts are non-negotiable. Add protein-rich lentils, fluffy quinoa, and a creamy tahini dressing, and you get a dish that doesn't just fill you up, it puts you in a really good mood, too.
Jump to:
Why You'll Love This Recipe
- Vegan, gluten-free, and packed with nutrients
- Perfect for gray fall days – colorful, warm, and filling
- A bowl that does it all: protein, complex carbs, plenty of vitamins and minerals
- Easy to make: oven on, veggies in – the rest practically cooks itself on the stove
- The golden tahini dressing is so good you'll probably want to pour it over everything
Step-By-Step Instructions
- Prepare the roasted vegetables
Cut the squash into cubes and halve the Brussels sprouts. Toss them in a bowl with a little oil (or aquafaba / water), sweet paprika powder, oregano, rosemary, salt, and black pepper. Roast in the oven for 35–45 minutes at 365°F (185°C) convection, until the vegetables are lightly browned.
- Cook the lentils and quinoa
Cook the lentils and quinoa in lightly salted water according to the package directions. Season the cooked lentils with balsamic vinegar and a pinch of salt, and stir fresh parsley into the quinoa.
- Make the dressing
Whisk the tahini with lemon juice, maple syrup, water, turmeric, salt, and pepper until creamy. Keep it in the fridge until you're ready to serve.
- Assemble the bowls
Arrange the quinoa, lentils, and roasted vegetables in bowls, drizzle with the dressing, and garnish with fresh parsley. And just like that, your fall bowl is ready!
Meal Prep Tip!
Prepare all the components on the weekend, so during the week you can quickly assemble and reheat your bowl.
All components keep in airtight containers in the fridge for up to 4 days.
Double the recipe to make 4 servings. It's easy with the "Scale" option in the recipe card below.
Variations
The great thing about this fall-inspired buddha bowl is how flexible it is:
- Different veggies: Swap the squash and Brussels sprouts for other vegetables like sweet potatoes, carrots, eggplant, zucchini, and so on. This roasted vegetable mix works beautifully, too.
- Different base: Instead of quinoa, you can use amaranth, rice, or millet (all gluten-free!), and the lentils happily make room for other legumes, like chickpeas, which you can use straight from the can.
- Dressing upgrade: Feel free to play around with the dressing ingredients. Add some pressed garlic, or finely chopped chili peppers for a kick of heat. Not a tahini fan? Almond butter might be more your thing.
More Fall-Inspired Recipes
You don't want to miss anything
Then sign up for the Veggie Jam Newsletter!
I hope you’ll give this vegan fall-inspired lentil-quinoa bowl a try. If you love this recipe, be sure to leave a comment, rate the recipe⭐️ and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Fall-Inspired Veggie Bowl with Golden Tahini Dressing
This delicious fall bowl with roasted vegetables and creamy tahini dressing is colorful, nourishing, and pure comfort food.
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 min
- Yield: 2 servings
Ingredients
- ½ cup (90 g) quinoa
- ½ cup (90 g) Puy (French green) lentils, beluga lentils, or brown lentils
- 1–2 tablespoon fresh parsley, chopped (optional)
- 1 tablespoon (15 ml) balsamic vinegar
For the roasted vegetables
- 10.5 oz (300 g) Hokkaido squash* (also sold as red kuri squash), peeled weight
- 9 oz (250 g) Brussels sprouts, halved
- 1–2 tablespoon (15–30 ml) aquafaba, water, or oil
- ¼ teaspoon sweet paprika
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ tsp black pepper
For the tahini dressing
- 2 tablespoon (30 g) white tahini
- 1–1½ tablespoon lemon juice
- ¼ teaspoon turmeric
- 1 tablespoon (15 ml) maple syrup
- 2–4 tbsp cold water
- ⅛–¼ teaspoon salt
- Black pepper
To serve (optional)
- Chopped parsley
- Pomegranate seeds
- Red onion, thinly sliced
Instructions
- Preheat the oven to 365°F (185°C) convection.
- Prepare the roasted vegetables: Cut the squash into bite-sized pieces and add to a bowl together with the Brussels sprouts. Add the aquafaba (or water or oil), paprika, oregano, rosemary, salt, and pepper and toss to combine. Roast in the oven for 35–45 minutes.
- Cook the lentils and quinoa: Rinse the lentils and cook them in lightly salted water over low heat in a covered pot for 20–25 minutes (check the package directions). Season with vinegar and salt.
- Rinse the quinoa as well and cook it in lightly salted water according to the package directions, about 16 minutes. Then fluff with a fork and fold in the chopped parsley.
- Make the dressing: Whisk the tahini with the lemon juice, maple syrup, water, turmeric, salt, and pepper until creamy. Taste, adjust the seasoning, and keep in the fridge until everything else is ready.
- Assemble: Arrange all components in bowls, top with the dressing, parsley, and pomegranate seeds if you like, and enjoy warm.
Notes
Hokkaido squash: Hokkaido squash (also called red kuri squash) isn't available in every US grocery store. Look for it at farmers markets, Asian markets, or well-stocked supermarkets in fall. If you can't find it, kabocha squash is the closest substitute, with a similar sweet, nutty flavor and an edible skin. Butternut squash (peeled), acorn squash, or delicata squash also work well. Roasting times can vary slightly depending on the squash, so start checking at around 35 minutes.
Nutrition per serving
| Calories | 550 kcal |
| Protein | 26.4 g |
| Carbohydrates | 71.7 g |
| Sugar | 19.5 g |
| Fiber | 15.3 g |
| Fat | 13.2 g |
| Saturated fat | 1.9 g |
| Unsaturated fat | 10.1 g |
This post is also available in German (Deutsch).
Comments
No Comments