Go Back
+ servings
A bowl of food
Print Recipe
5 from 6 votes

Autumn Harvest Bowl

The BEST Autumn Harvest Bowl made with arugula, quinoa, chickpeas, sweet potato and drizzled with the most amazing maple-tahini dressing.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: lunch
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: harvest bowl, tahini
Servings: 1
Calories: 733kcal
Author: Erin


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

for the dressing:

  • 2 tablespoon tahini
  • 1 tablespoon maple syrup


  • 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!



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 


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