Fall Quinoa Salad

Fall quinoa salad is the perfect autumn inspired lunch or dinner! This warm grain bowl is packed with flavor and has an irritable maple tahini dressing. Naturally vegan, vegetarian, gluten free, dairy free and nut free.

Course Salad

Cuisine American

Keyword fall buddha bowl, fall quinoa salad, warm grain bowl

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 656kcal

Author Samantha Rowland

Cost $11.43 Recipe/$2.86 Serving

Ingredients

Buddha Bowl

2 medium red onion, cut into large pieces $0.66
4 cups sweet potatoes, cubed $0.99
1 pound brussels sprouts, quartered $2.79
1 tablespoon olive oil $0.22
1/2 tsp sea salt $0.03
1/2 tsp garlic powder $0.05
3 cups quinoa (cooked) $1.12
1.5 cups chickpeas, rinsed and drained $0.99
1 medium apple (fuji, pink lady or granny smith), thinly sliced $0.79
8 cups organic arugula or baby spinach $1.99

Maple Tahini Dressing

1/3 cup tahini $1.16
1/4 cup apple cider vinegar $0.24
1/4 cup water $0.00
1 tablespoon dijon mustard $0.06
1 tablespoon maple syrup $0.31
1/2 tsp sea salt $0.03

Instructions

Preheat the oven to 425F. Place parchment paper on an extra large baking sheet or line 2 regular baking sheets with parchment.
Cube the sweet potatoes, add them to the baking sheet.
Cut the brussels sprouts into quarters, add them to the baking sheet.
Cut the onions into large chunks. Cut the onion in half, remove the skin. Cut each half into strips lengthwise then again widthwise to make large cubes.
Drizzle the brussel sprouts and onions with olive oil. Sprinkle the brussels with the salt and garlic powder. Stir the brussels to ensure they are well seasoned.
Place in a 425F oven for 30-35 minutes until sweet potatoes are soft and fully cooked.
While the veggies are roasting, cook the quinoa if needed. You will need 3 cups cooked quinoa (1 cup dry + 1.5 cups of water).
Make the Maple Tahini Dressing by combining the ingredients in a small bowl or jar and whisking with a small whisk or fork to ensure no lumps.
Rinse and drain the canned chickpeas.
Allow quinoa and veggies to cool at least 5 minutes before assembling the bowls.
Add 1/4 of the salad greens to the bowl. Add 1/4 of the quinoa, veggies, and chickpeas to the bowl.
Thinly slice the apple and divide it between the bowls. Pour the dressing over and serve.

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