Name: Fall Harvest Bowls with Maple Tahini Apple Cider DressingFall Harvest Bowls with Maple Tahini Apple Cider Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups butternut squash, peeled and cubed; 3 large carrots, sliced diagonally; 1 small sweet potato, diced; 1 red onion, sliced into wedges; 2 tbsp olive oil; 1 tsp ground cinnamon; 1 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup quinoa or farro (optional for a grain base); 1 bunch kale, stems removed and chopped; 1 tbsp olive oil (for massaging kale); 1/4 cup tahini (sesame paste); 2 tbsp pure maple syrup; 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; Juice of 1 lemon; 1/4 cup water (or more to thin); Salt and pepper to taste; 1/4 cup dried cranberries; 1/4 cup pumpkin seeds (pepitas); 1 apple, thinly sliced; 1/4 cup pomegranate seeds (optional)

As the crisp air of fall sets in, nothing warms the soul quite like a hearty, seasonal meal. Fall Harvest Bowls are the epitome of autumn comfort, showcasing the best produce of the season. Roasted butternut squash, carrots, and other colorful vegetables create a nutritious and flavorful base, while a sweet, tangy Maple Tahini Apple Cider Dressing brings it all together with a perfect balance of flavors. These bowls are packed with nutrients, textures, and autumn-inspired ingredients, making them a delicious and wholesome way to celebrate the season.

Ingredients:

For the Fall Harvest Bowl:

2 cups butternut squash, peeled and cubed
3 large carrots, sliced diagonally
1 small sweet potato, diced
1 red onion, sliced into wedges
2 tbsp olive oil
1 tsp ground cinnamon
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup quinoa or farro (optional for a grain base)
1 bunch kale, stems removed and chopped
1 tbsp olive oil (for massaging kale)

For the Maple Tahini Apple Cider Dressing:

1/4 cup tahini (sesame paste)
2 tbsp pure maple syrup
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
Juice of 1 lemon
1/4 cup water (or more to thin)
Salt and pepper to taste

Toppings:

1/4 cup dried cranberries
1/4 cup pumpkin seeds (pepitas)
1 apple, thinly sliced
1/4 cup pomegranate seeds (optional)

Preparation:

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, combine the cubed butternut squash, carrots, sweet potato, and red onion. Drizzle with 2 tablespoons of olive oil, and sprinkle with cinnamon, smoked paprika, salt, and pepper. Toss the vegetables to ensure they are evenly coated.

Spread the vegetables out on the baking sheet in a single layer, ensuring they aren’t overcrowded. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized around the edges.

Step 2: Prepare the Kale

While the vegetables are roasting, prepare the kale. Place the chopped kale in a large bowl, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt. Massage the kale with your hands for about 2-3 minutes until it softens and becomes tender. Set aside.

Step 3: Cook the Grain (Optional)

If you’re adding a grain base to your harvest bowls, now is the time to prepare it. Cook the quinoa or farro according to package instructions. This will add an extra layer of texture and heartiness to the bowl.

Step 4: Make the Maple Tahini Apple Cider Dressing

In a small bowl, whisk together the tahini, maple syrup, apple cider vinegar, Dijon mustard, and lemon juice. Slowly add water, one tablespoon at a time, until the dressing reaches your desired consistency. It should be creamy but pourable. Taste the dressing and adjust seasoning with salt and pepper to your liking.

Step 5: Assemble the Fall Harvest Bowls

Once the vegetables are roasted to perfection, and all your other components are ready, it’s time to assemble the bowls. Start by placing a layer of massaged kale at the bottom of each bowl. If using quinoa or farro, add a scoop on top of the kale. Then, arrange the roasted vegetables on top, creating a beautiful and colorful display.

Step 6: Add the Toppings

To finish the bowls, sprinkle with dried cranberries, pumpkin seeds, and pomegranate seeds (if using). Add thinly sliced apples for a fresh, crisp bite. Finally, drizzle generously with the Maple Tahini Apple Cider Dressing.

Cooking Notes:

Roasting Tips: For even roasting, ensure the vegetables are cut into similar-sized pieces and not overcrowded on the baking sheet. This helps them caramelize and cook evenly.
Kale Substitution: If you’re not a fan of kale, you can use spinach or arugula as a base instead.
Grain-Free Option: If you’re following a grain-free or low-carb diet, you can skip the quinoa or farro and bulk up the bowls with extra veggies or a serving of cauliflower rice.

Serving Suggestions:

These Fall Harvest Bowls are filling enough to serve on their own, but you can pair them with crusty bread or a light soup like butternut squash or tomato bisque for an even cozier meal. They are also great for meal prep—simply store the roasted veggies, massaged kale, and dressing separately in the fridge, and assemble the bowls when you’re ready to eat.

This recipe is perfect for weeknight dinners or autumn gatherings, offering a wholesome and colorful dish that can be customized with different toppings and grains based on personal preference.

Tips:

Roasted Veggie Variety: Feel free to mix and match your favorite fall vegetables. You can add Brussels sprouts, beets, or parsnips for even more seasonal flavor.
Storage: Store the components separately in airtight containers in the fridge for up to 4 days. Reheat the roasted veggies before serving, but keep the kale and dressing cold for the best contrast of textures and flavors.
Extra Protein: If you want to add some extra protein to your bowl, you can include roasted chickpeas, baked tofu, or even grilled chicken for a non-vegetarian option.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (per serving):

Calories: 450 kcal
Protein: 12 g
Sodium: 350 mg