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Roasted Vegetable & Quinoa Harvest Bowls
88%
2
minimalistbaker.com
By minimalistbaker.com

Roasted Vegetable & Quinoa Harvest Bowls

Instructions
Prep:5minCook:25min
Hearty and flavorful harvest bowls with roasted vegetables, quinoa, and a creamy, 3-ingredient tahini dressing! A healthy, plant-based, gluten-free meal!
Updated at: Mon, 14 Apr 2025 19:58:41 GMT

Nutrition balance score

Great
Glycemic Index
51
Low
Glycemic Load
33
High

Nutrition per serving

Calories524.3 kcal (26%)
Total Fat25.2 g (36%)
Carbs65.3 g (25%)
Sugars17.2 g (19%)
Protein13.8 g (28%)
Sodium132.1 mg (7%)
Fiber9.9 g (35%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 medium whole carrots ((peeled and quartered // large pieces halved))
4whole carrots
medium, peeled and quartered, large pieces halved
1 1/2 cups quartered baby yellow potatoes
1 ½ cupsbaby yellow potatoes
quartered
2 Tbsp maple syrup ((divided))
2 Tbspmaple syrup
divided
2 Tbsp olive oil ((divided))
2 Tbspolive oil
divided
1 healthy pinch each sea salt + black pepper
1 pinchsea salt
1 healthy pinch each sea salt + black pepper
1 pinchblack pepper
1 Tbsp chopped fresh rosemary ((or dried))
1 Tbspfresh rosemary
chopped, or dried
2 cups halved Brussels sprouts
2 cupsbrussels sprouts
halved
1 cup white quinoa (well rinsed + drained)
1 cupwhite quinoa
well rinsed + drained
1 3/4 cups water
1 ¾ cupswater
1 pinch sea salt
1 pinchsea salt
1/2 cup tahini
½ cuptahini
1 medium lemon, juiced ((yields ~3 Tbsp or 45 ml as original recipe is written))
1lemon
medium, juiced, yields ~ or 45 ml as original recipe is written
2-3 Tbsp maple syrup
2 Tbspmaple syrup
Fresh herbs (parsley, thyme, etc.)
fresh herbs
parsley, thyme, etc
Pomegranate arils
pomegranate arils

Instructions

View on minimalistbaker.com
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