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
- 1/2 cup (90 g) quinoa
- 1/2 cup (90 g) Puy (French green) lentils, beluga lentils, or brown lentils
- 1–2 tbsp fresh parsley, chopped (optional)
- 1 tbsp (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 tbsp (15–30 ml) aquafaba, water, or oil
- ¼ tsp sweet paprika
- ½ tsp dried oregano
- ¼ tsp dried rosemary
- ½ tsp salt
- ¼ tsp black pepper
For the tahini dressing
- 2 tbsp (30 g) white tahini
- 1–1½ tbsp lemon juice
- ¼ tsp turmeric
- 1 tbsp (15 ml) maple syrup
- 2–4 tbsp cold water
- ⅛–¼ tsp 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 |