Fall Quinoa Salad with Roasted Vegetables
Fall quinoa salad is hearty, colorful, and full of flavor! This cozy quinoa bowl is loaded with roasted fall veggies, chickpeas, and a creamy maple tahini dressing that ties everything together. Perfect as a meal on its own or served as a side, this quinoa buddha bowl with tahini dressing comes together in about 30 minutes and is great for meal prep or holiday gatherings.
Servings 4
Calories 656kcal
Ingredients
Buddha Bowl
- 2 medium red onion, cut into large pieces
- 4 cups sweet potatoes, cubed
- 1 pound brussels sprouts, quartered
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 3 cups quinoa (cooked)
- 1.5 cups chickpeas, rinsed and drained
- 1 medium apple (fuji, pink lady or granny smith), thinly sliced
- 8 cups organic arugula or baby spinach
Maple Tahini Dressing
- ⅓ cup tahini
- ¼ cup apple cider vinegar
- ¼ cup water
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- ½ teaspoon sea salt
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.4 cups sweet potatoes, cubed
- Cut the brussels sprouts into quarters, add them to the baking sheet.1 pound brussels sprouts, quartered
- 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.2 medium red onion, cut into large pieces
- 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.1 tablespoon olive oil, ½ teaspoon sea salt, ½ teaspoon garlic powder
- 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).3 cups quinoa (cooked)
- 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.⅓ cup tahini, ¼ cup apple cider vinegar, ¼ cup water, 1 tablespoon dijon mustard, 1 tablespoon maple syrup, ½ teaspoon sea salt
- Rinse and drain the canned chickpeas.1.5 cups chickpeas, rinsed and drained
- 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.8 cups organic arugula or baby spinach
- Thinly slice the apple and divide it between the bowls. Pour the dressing over and serve.1 medium apple (fuji, pink lady or granny smith), thinly sliced
Video
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Notes
- Rinse the quinoa – Be sure to rinse quinoa well before cooking to remove any bitterness or soapy taste.
- Cut sweet potatoes small – Dice the sweet potatoes into small cubes so they roast quickly and evenly.
- No need to peel – You can leave the skin on the sweet potatoes; it roasts up tender and adds great texture.
How to Cook Quinoa
- Stovetop: Rinse quinoa well, then add 1 cup quinoa + 1.5 cups water to a pot. Cover, bring to a boil, then reduce to low. Simmer 15 minutes until the water is absorbed. Remove from heat and fluff with a fork.
- Instant Pot: Rinse quinoa well, then add 1 cup quinoa + 1.5 cups water. Cook on high pressure for 1 minute, then let pressure release naturally for at least 10 minutes before opening. Fluff with a fork.
Nutrition
Calories: 656kcal | Carbohydrates: 104g | Protein: 23g | Fat: 19g | Fiber: 21g | Sugar: 23g
