Autumn Harvest Quinoa Bowl

This autumn harvest quinoa bowl is vegan, gluten free, and seriously satisfying! It has all you need for a filling, nourishing meal, and is the perfect seasonal dish!

Get your oven ready, because this recipe includes roasted yams, cauliflower, chickpeas, and garlic! Most of the cooking here is actually roasting. Stick your ingredients on a sheet pan and then combine everything in a bowl to make this super easy meal.

Sweetness meets savory when we add dried cranberries to the mix! Crunch pecans diversify the texture, and a maple garlic dressing ties it all together!

Autumn Harvest Bowl Ingredients

1 medium sized yam cut up into bite sized cubes. Peeling is optional

1 small head or 1/2 medium head of cauliflower cut into bite sized pieces

1/2 bulb of garlic to roast

1/2 cup dry quinoa 1 cup if already cooked

15 oz chickpeas

1/4 cup cranberries

1/2 cup pecans

salt, pepper, red pepper flakes, and paprika

FOR DRESSING

1/4 cup olive oil

1/4 cup tahini

2 tbsp maple syrup

juice from 1/2 of a lemon

roasted garlic as previously mentioned

salt, pepper, and paprika

How to make an autumn harvest quinoa bowl

Step 1

Preheat oven to 375.

Step 2

Wash and chop your yam and cauliflower. Oil and season the veggies 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.

Step 3

Drain and rinse your chickpeas (if canned). Oil and season these and add to the baking sheet. Put everything in the oven. This will roast for 35-40 minutes

Step 4

While the veggies and chickpeas are roasting, make your quinoa if you are using dry quinoa. Do this by bringing 1 cup of water to a boil. Once it is boiling add 1/2 cup of quinoa and bring back to a boil. Once that is boiling, leave at a simmer until the quinoa opens and all of the water is absorbed. When this is done you can keep it covered but off the heat until the veggies are finished.

Step 5

Take the veggies out of the oven and begin to prepare the dressing. Squeeze the roasted garlic out of the skin and mash into a paste. In the same bowl add all of the dressing ingredients. This includes olive oil, tahini, lemon juice, maple syrup, and seasonings.

Step 6

Add roasted veggies, chickpeas, and quinoa to one bowl, and top with pecans and cranberries. Drizzle on the dressing, mix, and serve!

Cooking Quinoa

Cooking quinoa is super simple! Buying dry quinoa is much more inexpensive than buying little packets of pre cooked.

My choice of quinoa is Bob’s Red Mill because of their gluten testing process. When their products are labeled gluten free, you can be sure that you are safe due to their separate gluten free facility and their testing.

For this recipe, I recommended using 1/2 cup of dry quinoa with 1 cup of water. This is the standard ratio and 1/2 cup of dry quinoa makes two servings once it blooms and cooks completely.

Refer to the step by step portion of this post for quinoa cooking instructions.

Did you try this recipe? Let me know how you enjoyed! More gluten free recipes at https://carolinasrecipes.com/category/recipes/