I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Plus, they’re on the hippy-dippy side, kind of like my Buddha Bowls. This is my kind of meal. This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week. The concept is simple: Brussels sprouts, carrots, and potatoes are simply seasoned and roasted while quinoa cooks to perfection. Then just plate and top with my beloved 3-ingredient tahini dressing, which is creamy, slightly tart, and perfectly sweet. It helps marry the vegetables and quinoa together beautifully. I hope you all LOVE this recipe! It’s: HeartyComfortingVegetable-packedProtein-rich (14 g protein / serving)FlavorfulQuick + Easy& Delicious! This would make the perfect weeknight meal when you’re craving something healthy yet satisfying. Plus, it’s super comforting, which is ideal for the winter weather we’re experiencing at the moment! Serve as is or pair with Vegan GF Cornbread or a Kale Salad because kale for the win. If you’re into “bowl” meals, also check out my Sesame Eggplant & Almond Butter Tofu Bowls, Ultimate Mediterranean Bowl, Sweet Potato Chickpea Buddha Bowl, Quinoa Chickpea Buddha Bowl, or Cauliflower Rice Burrito Bowl! If you try a harvest bowl, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
