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autumn harvest quinoa bowl

Autumn Harvest Quinoa Bowl

This vegan and gluten free autumn harvest quinoa bowl is a savory, filling, and nutritious meal you will want to enjoy all season long!
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Prep Time 10 minutes
Cook Time 40 minutes
Servings 2

Ingredients
  

  • 1 medium yam
  • 1 small cauliflower head or 1/2 medium head
  • 1 small bulb of garlic
  • 15 oz chickpeas
  • 1/2 cup dry quinoa or 1 cup cooked
  • 1/2 cup pecan pieces
  • 1/4 cup dried cranberries
  • salt & pepper
  • red pepper flakes
  • paprika

For the dressing

  • 1/4 cup olive oil
  • 1/4 cup tahini
  • 1/4 cup lemon juice about half of a lemon juiced
  • 2 tbsp maple syrup
  • 1 small bulb of garlic roasted
  • salt, pepper, and paprika as desired

Instructions
 

Roast veggies and chickpeas

  • Preheat oven to 375℉.
  • Wash and chop your yam and cauliflower. Oil and season them in a bowl, and then put them on your baking sheet.
  • Take a bulb of garlic and remove the outer cloves. This is so we do not roast too much, while keeping the cloves we need attached at the root. You can oil the garlic and add it to the baking sheet.
  • Drain and rinse your chickpeas (if canned). Oil and season these and add to the baking sheet.
  • Put everything in the oven for 35-40 minutes.

Cook quinoa

  • Bring 1 cup of water to a boil and then add 1/2 cup of quinoa.
  • Once that is boiling, leave at a simmer until the quinoa opens and all of the water is absorbed. This should take 10-12 minutes.
  • Keep covered and off of the heat while you wait for the veggies to cook.

Prepare dressing

  • When the veggies are done roasting, squeeze the garlic out of the skin. Mash it into a paste.
  • In the same bowl as the garlic paste, add your olive oil, tahini, lemon juice, maple syrup, and seasonings. Whisk until completely combined.

Assemble quinoa bowl

  • Add the quinoa, veggies, and chickpeas to a large bowl. Top with the cranberries and pecans, and drizzle your dressing.
  • Serve warm and enjoy!