Harvest Bowl
A vibrant vegetarian bowl packed with roasted seasonal vegetables, quinoa, and a creamy tahini dressing. Perfect for meal prep and customizable with your favorite toppings.
- Total time
- 35 min
- Servings
- 2
- Calories
- 485
- Protein
- 14g
Ingredients
17 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Preheat oven to 400°F. Peel and cube butternut squash into 1-inch pieces. Halve Brussels sprouts and cube beets to similar size.
Step 2
Toss all vegetables with 3 tablespoons olive oil, 0.75 teaspoon salt, and 0.5 teaspoon pepper on a large baking sheet.
Step 3
Roast vegetables for 25-30 minutes, stirring halfway through, until golden and tender.
Step 4
While vegetables roast, rinse quinoa under cold water. Bring 1.5 cups water to a boil in a saucepan, add quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until liquid is absorbed.
Step 5
Prepare dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, warm water, and salt until smooth and pourable. Add more water if too thick.
Step 6
Fluff quinoa with a fork and divide between two bowls.
Step 7
Top each bowl with roasted vegetables, pomegranate seeds, pumpkin seeds, and fresh parsley.
Step 8
Drizzle tahini dressing over the bowl and serve immediately.
Tools you’ll need
- large baking sheet
- saucepan with lid
- cutting board
- chef's knife
- whisk
- measuring cups
- measuring spoons
- wooden spoon
- serving bowls
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
