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Winter Harvest Dinner Bowl

A cozy, nutrient-packed bowl featuring roasted seasonal vegetables, grains, and a bright maple-tahini dressing for a balanced weeknight meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: American, Seasonal
Calories: 480
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium butternut squash – peeled, seeded, cut into 1-inch cubes (about 4 cups)
  • 12 oz Brussels sprouts – halved if large
  • 1 can chickpeas – drained, rinsed (15 oz)
Grains
  • 1 cup quinoa (or pearl couscous or farro)
Broth
  • 2 cups vegetable broth or water
Dressing
  • 3 tbsp tahini
  • 2 tbsp pure maple syrup
  • 1 tbsp apple cider vinegar
  • 1 clove garlic – minced
  • 2 tbsp water – to thin dressing as needed
Seasoning
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt – plus more to taste
  • 1/4 tsp black pepper
Optional Toppings
  • pumpkin seeds
  • pomegranate arils
  • chopped parsley
  • lemon wedges

Method
 

Preparation
  1. Preheat oven to 425°F. Toss the cubed squash and halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and half of the cumin and smoked paprika. Spread on a baking sheet in a single layer.
Roasting
  1. Roast vegetables for 25-30 minutes, flipping once at 15 minutes, until squash is tender and edges are caramelized and Brussels sprouts are browned.
Chickpeas
  1. Season and bake chickpeas on a separate sheet with 1 tbsp olive oil, remaining cumin and smoked paprika, and 1/2 tsp salt. Roast at 400°F for 25 minutes, shaking the pan halfway through, until crispy.
Grains
  1. Simmer quinoa (or chosen grain): rinse 1 cup quinoa, combine with 2 cups vegetable broth in a saucepan, bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
Dressing
  1. Whisk together 3 tbsp tahini, 2 tbsp maple syrup, 1 tbsp apple cider vinegar, minced garlic, and 2 tbsp water until smooth. Season to taste with salt and pepper. Add a splash more water if needed to reach a pourable consistency.
Assembly
  1. Build each Winter Harvest Dinner Bowl with a base of quinoa, a generous portion of roasted squash and Brussels sprouts, a handful of crispy chickpeas, and a drizzle of maple-tahini dressing. Top with pumpkin seeds, pomegranate arils, and parsley if using.

Notes

Roast vegetables on two sheets if crowded – single layer roasting equals better browning. To save time, use pre-cubed squash from the market. For extra crunch, toss roasted chickpeas with a pinch of cayenne. Make the dressing ahead – it keeps in the fridge for up to 5 days. If you prefer more protein, add pan-seared tofu or shredded rotisserie chicken.