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In the realm of wholesome and satisfying meals, the Harvest Harmony Grain Bowl emerges as a quintessential representation of autumn's rich offerings. This vibrant and colorful dish is a celebration of seasonal ingredients, boasting a delightful combination of quinoa, sweet potatoes, and Brussels sprouts. Each component not only contributes to a visually appealing presentation but also packs a punch in terms of nutrition. Whether you're seeking a hearty lunch or a cozy dinner, this recipe invites you to indulge in the comforting flavors of fall while ensuring a balanced meal that can be customized to suit your dietary preferences.

Autumn Grain Bowl with Tahini Dressing

Discover the comforting flavors of fall with the Harvest Harmony Grain Bowl, a vibrant and nutritious dish perfect for cozy meals. This recipe brilliantly combines quinoa, roasted sweet potatoes, and Brussels sprouts, all enhanced by fresh apple slices and pomegranate seeds. Finished with a creamy tahini dressing, it’s a customizable, balanced option for any diet. Experience the essence of autumn with each delicious bite while providing your body with essential nutrients. Perfect for meal prep or as a hearty lunch!
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Ingredients
  

1 cup quinoa (uncooked)

2 cups vegetable broth (or water)

1 medium sweet potato, diced

1 cup Brussels sprouts, halved

1 apple, diced (Gala or Honeycrisp works best)

1/2 cup pomegranate seeds

1/4 cup walnuts, roughly chopped

2 cups kale, chopped

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, for garnish

Tahini Dressing:

1/4 cup tahini

2 tablespoons lemon juice

1 tablespoon maple syrup

1 clove garlic, minced

Water, to thin (start with 2 tablespoons)

Salt to taste

Instructions
 

Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.

    Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the diced sweet potato and halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, turning halfway through, until tender and caramelized.

      Sauté the Kale: In a large skillet over medium heat, add a splash of water or a teaspoon of olive oil. Add the chopped kale and sauté for about 3-5 minutes until wilted. Season with salt and pepper.

        Prepare the Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually add water, a tablespoon at a time, until you reach your desired consistency.

          Assemble the Bowl: In a large serving bowl, layer the cooked quinoa as the base. Top with roasted sweet potatoes, Brussels sprouts, sautéed kale, diced apple, pomegranate seeds, and chopped walnuts.

            Drizzle & Garnish: Generously drizzle the tahini dressing over the top. Finish with fresh parsley for a pop of color and flavor.

              Serve & Enjoy: Serve warm or at room temperature, and enjoy the flavors of autumn in every bite!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4