Drizzled with creamy maple tahini dressing, this vegan and gluten-free autumn harvest bowl uses in-season produce like apples, sweet potatoes, dried cranberries, kale and pumpkin seeds. This makes it the perfect Fall meal for when you want something fresh and delicious that can be made under 30 minutes.
Don’t you just love Fall produce? I know I do, and I try to make the most of it while it’s still in-season. This healthy vegan salad features all the best Fall ingredients. Topped with maple tahini dressing, it’s a standout salad that’s always a hit!
MAIN INGREDIENTS NEEDED TO MAKE AUTUMN HARVEST BOWL
- Sweet Potato – High in fiber and antioxidants, it’s one of my favorite Fall root veggies.
- Apples – Any variety works but I recommend something nice and crisp like Fiji or Honeycrisp.
- Chickpeas – This will give you some major protein to help keep your energy levels up.
- Kale – This is one of the most nutrient-dense foods and a key ingredient to this dish. Any variety works!
- Dried Cranberries -Adds a tart, natural taste to the bowl. When cranberries are dried, they lose most of their vitamins, but they hold on to other nutrients such as potassium and calcium.
- Tahini -If you’re unfamiliar with what Tahini is, it’s a smooth paste made by grinding sesame seeds. It kinda looks like peanut butter, but it’s not as sweet. The nutty flavor is strong and earthy, and can be a little bitter.
- Maple Syrup – Maple has a distinctly sweet flavor which helps balance the earthy flavor of the tahini.
ADJUST THIS RECIPE TO YOUR DIET
- Nut option: Replace the pumpkin seeds with walnuts.
- Gluten: You can sub the quinoa for something like freekeh (it has notably more fiber than brown rice and even quinoa!)
TIPS FOR MAKING THIS VEGAN AUTUMN HARVEST BOWL
- You could use any fruits and vegetables that you have one hand – be creative!
- Store leftovers in the fridge in a sealed container for up to 3 days.
Autumn Harvest Bowl with Maple Tahini Dressing (Vegan, Gluten-Free)
Course: LunchCuisine: AmericanDifficulty: Easy1
servings10
minutes20
minutes300
kcal30
minutesDrizzled with creamy maple tahini dressing, this vegan and gluten-free autumn harvest bowl uses in-season produce like apples, sweet potatoes, dried cranberries, kale and pumpkin seeds. This makes it the perfect Fall meal for when you want something fresh and delicious that can be made under 30 minutes.
Ingredients
- For the bowl:
1 sweet potato, peeled and cut into 1-inch cubes
¼ cup chickpeas, drained and rinsed
2 tablespoons avocado oil
Salt and pepper, to taste
2 cups kale, chopped
½ cup quinoa, cooked
½ apple, sliced
2 tablespoons dried cranberries
2 tablespoons pumpkin seeds, raw or roasted
- For the tahini dressing:
¼ cup tahini
2 tablespoons maple syrup
1 tablespoon lemon juice
¼ teaspoon salt
Directions
- Preheat oven to 425° Fahrenheit and line a baking sheet with parchment paper.
- Place sweet potatoes and chickpeas on baking sheet then drizzle with avocado oil and sprinkle with salt and black pepper. Toss potatoes and chickpeas to coat, then roast for 20 minutes, tossing halfway through.
- While chickpeas and potatoes roast, add all tahini dressing ingredients to a bowl and whisk together until combined.
- Place kale in a bowl and pour in half of the tahini dressing. Toss and massage the dressing into the kale with your hands.
- Once chickpeas and potatoes are done, assemble harvest bowl by adding remaining ingredients to the bowl with the kale then drizzling with remaining tahini dressing.
Recipe Video
Notes
- Storage: Store leftovers in the fridge in a sealed container for up to 3 days.
- You could use any fruits and vegetables that you have one hand – be creative!
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