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Home » Recipes » Dinner

Autumn Harvest Bowl

By Erin · August 27, 2020 · Updated November 10, 2021 · 11 Comments

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Gluten FreeDairy FreeVeganVegetarian
salad topped with vegetables

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!)
  • It's quite similar to the harvest bowl from Sweet Green, so think of this as making your own homemade version.
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

  • Don't love arugula? Try using mixed greens or even kale instead.
  • Do NOT to slice the apple until you're ready to eat it.
  • If you don't love maple syrup, you can use honey in the dressing instead.

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.

Storage

If you're prepping this harvest bowl ahead of time, you'll want to store it in the refrigerator, but in separate containers.

Store the arugula, chickpeas, cranberries, and goat cheese in one container and the cooked quinoa and sweet potato in another. That way, you can reheat the potatoes and quinoa if you want.

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 6 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 1
Author: Erin

Ingredients

  • 2 cups arugula
  • ½ cup quinoa cooked
  • 1 small sweet potato roasted*
  • ½ apple sliced
  • ¼ cup chickpeas rinsed
  • 2 tablespoon dried cranberries
  • 2 tablespoon goat cheese

for the dressing:

  • 2 tablespoon tahini
  • 1 tablespoon 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!

Video

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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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.

Reader Interactions

Comments

  1. Breanna says

    March 29, 2022 at 4:38 pm

    Hi There,

    I am allergic to apples, is there another vegetable/fruit that would suit this recipe?

    Reply
    • Erin says

      March 29, 2022 at 6:15 pm

      Great question! You could use pears instead, or simply omit them and increase the amounts for the other ingredients.

      Reply
  2. Elle says

    February 15, 2021 at 5:19 pm

    5 stars
    i make pretty much that exact dressing and put it on banana bread. not sure how you drizzled it here because she is thicc
    (i haven't even made this but 5 stars for the dressing. when you know you know 🙂

    Reply
    • Erin says

      February 15, 2021 at 5:45 pm

      Ha! Thanks Elle -- I added a little water so I'd be able to drizzle it 😉 But yes, it's my favorite and I'm glad you like it too!

      Reply
  3. Vanessa says

    December 14, 2020 at 4:11 pm

    THanks fo rsharing! Does it keep long?

    Reply
    • Erin says

      December 15, 2020 at 8:27 am

      Hi! I would say you could definitely prep the toppings ahead of time and store them in a container in the refrigerator for 4-5 days. Then, when you're ready to eat it you can assemble the bowl.

      Reply
  4. Suzanne says

    December 14, 2020 at 4:09 pm

    This looks so good! Do you use this dressing for any other recipes?

    Reply
    • Erin says

      December 15, 2020 at 8:27 am

      I don't, but you definitely could! It tastes very "fall", so it'd be good drizzled on top of roasted sweet potatoes/butternut squash/etc.

      Reply
  5. Alfredo says

    November 17, 2020 at 5:28 pm

    5 stars
    Very delicious salad! I substituted the goat cheese with vegan feta to make it vegan friendly.

    Reply
  6. Sabrina says

    August 29, 2020 at 3:01 pm

    5 stars
    lovely, great set of ingredients, especially the roasted sweet potato! thank you!

    Reply
  7. Sarah | Well and Full says

    October 22, 2019 at 10:58 am

    This bowl looks so festive for fall! I need to try that maple tahini dressing 🙂

    Reply

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