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Home » Dinner » Autumn Harvest Bowl

Autumn Harvest Bowl

By Erin · August 27, 2020 · Updated October 1, 2020 · 7 Comments

Disclosure: This post may contain affiliate links.

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salad topped with vegetables
Gluten Free Dairy Free Vegan Vegetarian

This Autumn Harvest Bowl is warm, comforting and filled with healthy ingredients. The base is made with arugula and it’s topped with quinoa, sweet potatoes and goat cheese, along with a delicious maple-tahini dressing for tons of flavor! 

A bowl of food with Quinoa and Salad

Bowl food is the best food, and this autumn harvest bowl is perfect this time of year! One of the many reasons why I like bowls like this (and my vegan burrito bowl and my Mediterranean quinoa bowl) is because they’re quick and generally filled with healthy ingredients. This bowl in particular is topped with all of the best foods like sweet potato, apple, goat cheese, and the most delicious maple-tahini sauce.

I still remember the first time I tried tahini. Everyone was so obsessed with it, so I had high hopes that I would be too. To be honest, plain tahini doesn’t thrill me, but tahini mixed with other things IS SO GOOD. It’s a great nut-free dressing or sauce option, and pairs well with so many flavors (in this case, maple syrup!).

Why you’ll love this bowl

  • It’s loaded with vegetables like arugula and sweet potato, but has plenty of protein thanks to the quinoa and chickpeas
  • The maple tahini sauce is INSANELY good
  • It can be enjoyed warm or cold (yes really!)

A bowl filled with different types of food on a plate

Ingredients and substitutions

Arugula: The base of this bowl should be some sort of greens, and I chose arugula, but other options could be spinach or massaged kale.

Quinoa: The quinoa adds a bit of protein to this, but again, any grain works! Rice, farro, barley, etc. would all be delicious.

Sweet potatoes: You could also used cubed and cooked butternut squash.

Cranberries: Who doesn’t love cranberries? They add a little bit of sweetness and scream “fall”, but you could also use raisins or chopped pitted dates.

Goat cheese: Or sub feta cheese

Step-by-step instructions

Step 1: Cook the quinoa and sweet potatoes. You can do this ahead of time if you want to make this even quicker.

Step 2: Add arugula. Place arugula in a bowl, then top it with the cooked quinoa. Then, add the remaining salad ingredients.

A bowl of arugula and quinoa

Step 3: Make the dressing. Whisk tahini and maple syrup together, then drizzle it over the salad.

Expert tips

Store the arugula, chickpeas, apple, cranberries, and goat cheese in the same dish.

Do NOT to slice the apple until you’re ready to eat it.

Keep the cooked quinoa and roasted sweet potato in the same container so you can heat them up together.

What if I want to add meat to this?

You can! However, since the dressing is maple-tahini, I’m not sure how well that’d pair with most meat. If you do want to add meat, I’d go with chicken, and maybe just use a different dressing.

A bowl of salad with Quinoa and Feta

More healthy bowls

  • Vegan Bibimbap
  • Vegan Burrito Bowl
  • Cauliflower Breakfast Bowl
  • Sun-Dried Tomato Salad
  • Mediterranean Hummus Bowl

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

A bowl of food

Autumn Harvest Bowl

The BEST Autumn Harvest Bowl made with arugula, quinoa, chickpeas, sweet potato and drizzled with the most amazing maple-tahini dressing.
5 from 4 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 1
Author: Erin

Ingredients

  • 2 cups arugula
  • 1/2 cup quinoa cooked
  • 1 small sweet potato roasted*
  • 1/2 apple sliced
  • 1/4 cup chickpeas rinsed
  • 2 tbsp dried cranberries
  • 2 tbsp goat cheese

for the dressing:

  • 2 tbsp tahini
  • 1 tbsp maple syrup

Instructions

  • Cook the quinoa according to the package instructions, and roast the sweet potato either in a skillet or in the oven.
  • Add the arugula to a bowl, then top it with the cooked quinoa, roasted sweet potatoes, apple, chickpeas, cranberries, and goat cheese.
  • Make the dressing: whisk tahini and maple syrup together until they're well combined.
  • Drizzle the dressing over the bowl and enjoy!

Notes

Substitutions (feel free to use these ingredients instead): spinach/kale, butternut squash, feta cheese, raisins
*I roasted the sweet potato in a pan because it's faster than in the oven. Peel and dice the sweet potato, then add it to a skillet with some olive oil and roast over medium heat. Alternatively, you can absolutely roast in the oven if you prefer!
*Don't slice the apple until you're ready to eat this salad 
*Calories are an estimation 

Nutrition

Calories: 733kcal | Carbohydrates: 170g | Protein: 31g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 259mg | Potassium: 1787mg | Fiber: 22g | Sugar: 53g | Vitamin A: 33301IU | Vitamin C: 17mg | Calcium: 295mg | Iron: 9mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in October 2019. It was updated with new text in September 2020.

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Filed Under: Dairy Free, Dinner, Gluten Free, Lunch, Mediterranean Diet, Vegan, Vegetarian

Erin

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

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