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Close-up of a colorful fall harvest grain bowl with quinoa, roasted sweet potatoes, kale, Brussels sprouts, apples, cranberries, pecans, and pumpkin seeds drizzled with maple-tahini dressing.

Fall Harvest Grain Bowl with Quinoa, Sweet Potato & Kale

A cozy and colorful fall harvest grain bowl packed with quinoa, roasted sweet potatoes, kale, and maple-tahini dressing. It’s healthy, filling, and bursting with autumn flavors — perfect for lunch, dinner, or meal prep.
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Prep Time 18 minutes
Cook Time 25 minutes
Total Time 43 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Modern American
Calories: 500
Ingredients Method

Ingredients
  

  • 1 cup quinoa uncooked
  • 2 medium sweet potatoes peeled and diced
  • 2 cups chopped kale stems removed
  • 1 cup brussels sprouts halved
  • 1 apple thinly sliced
  • ¼ cup dried cranberries
  • ¼ cup pecans or pumpkin seeds
  • 2 tbsp olive oil
  • Salt pepper, and pinch of cinnamon
Maple-Tahini Dressing:
  • 2 tbsp tahini
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 –2 tbsp warm water to thin

Method
 

  1. Cook quinoa: Rinse and cook in 2 cups of water for 15 minutes, then fluff.
  2. Roast veggies: Toss sweet potatoes and brussels sprouts with olive oil, salt, pepper, and cinnamon. Roast at 400°F (200°C) for 25 minutes.
  3. Massage kale: Add a drizzle of olive oil and rub gently for 1–2 minutes to soften.
  4. Make dressing: Whisk tahini, maple syrup, vinegar, mustard, and water until creamy.
  5. Assemble bowls: Layer quinoa, kale, roasted veggies, apple slices, cranberries, and nuts. Drizzle with dressing and serve warm or at room temperature.