There’s something about fall that makes grain bowls feel like the coziest meal ever. Maybe it’s the roasted vegetables, the golden colors, or that comforting feeling of mixing everything together and getting a little of each flavor in every bite.
This Vegan Harvest Bowl is my go-to comfort meal when the air gets crisp. It’s layered with roasted sweet potatoes, crunchy chickpeas, and a bed of fluffy quinoa — all finished with a drizzle of sweet and tangy maple tahini dressing.
It’s colorful, nourishing, and ridiculously easy to make. The best part? It’s totally customizable. You can swap the grain, change the dressing flavor, or add roasted brussels sprouts, apple slices, or pecans for crunch.
Whether you’re meal-prepping for the week or serving guests something vibrant and wholesome, this bowl feels like autumn in every bite.
This Vegan Harvest Bowl with Maple Tahini Dressing is everything you want in a fall meal — warm, cozy, and packed with flavor. It combines roasted sweet potatoes, crispy chickpeas, earthy quinoa, and a creamy maple-tahini drizzle that ties it all together. Each bite is balanced, hearty, and deeply satisfying.
Whether you need a wholesome lunch, a quick weeknight dinner, or a meal-prep recipe that stays fresh for days, this bowl delivers.
Preheat oven to 400°F (200°C). Toss cubed sweet potatoes and chickpeas with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway.
Whisk together tahini, maple syrup, lemon juice, Dijon mustard, and warm water until smooth and creamy. Adjust consistency as needed.
In a large bowl, layer quinoa, roasted veggies, kale, cranberries, and pumpkin seeds. Drizzle generously with dressing.
Toss everything lightly to combine and enjoy warm or cold.