If you love a hearty, actually satisfying bowl that hits all the fall vibes, this one’s for you. These harvest bowls are packed with roasted veggies, fluffy quinoa, tender yogurt-marinated grilled chicken, and finished with a creamy tahini sauce that ties everything together.
This is one of those meals that works just as well for a make-ahead lunch as it does for a cozy dinner. It’s balanced, colorful, and endlessly customizable—aka bowl perfection.
Why You’ll Love This Recipe
- Great for meal prep (everything holds up beautifully)
- A mix of warm, cozy flavors with fresh brightness from lemon
- Balanced with protein, fiber, healthy fats, and carbs
- Easy to customize for different eaters
Ingredients
Bowl Base
- 1 butternut squash, peeled and diced
- 1 lb Brussels sprouts, trimmed and halved
- 1–2 Tbsp avocado oil
- Salt and pepper, to taste
- 1 cup dry quinoa, cooked (I recommend a rice cooker for ease)
- 1 batch yogurt-marinated grilled chicken, cooked and sliced (see separate recipe)
- ¼–⅓ cup pumpkin seeds, toasted
- ¼–⅓ cup dried cranberries
Tahini Sauce
- ½ cup tahini
- Juice of 1 lemon
- 1 small garlic clove, minced
- 2–3 tsp maple syrup
- ½ tsp salt
- 6 Tbsp water, plus more as needed
Optional Garnish
- Fresh parsley, chopped
Instructions
- Cook the quinoa
Prepare quinoa according to package instructions. Pro tip: a rice cooker makes this hands-off and foolproof. - Preheat the oven
Preheat oven to 400°F and line a large sheet pan with parchment paper. - Roast the vegetables
Add the diced butternut squash and halved Brussels sprouts to the prepared pan. Drizzle with avocado oil and season with salt and pepper. Toss to coat evenly.
Roast for 20–25 minutes, until vegetables are fork-tender and lightly caramelized. - Toast the pumpkin seeds
While the veggies roast, add pumpkin seeds to a dry skillet over medium heat. Toast for about 5 minutes, stirring frequently, until lightly browned and fragrant. Remove from heat. - Make the tahini sauce
In a small bowl, combine tahini, lemon juice, garlic, salt, and maple syrup. Add water 1 tablespoon at a time, whisking until smooth and pourable.
Adjust salt, sweetness, or acidity to taste, adding more water if needed for your desired consistency. - Assemble the bowls
Divide quinoa among bowls. Top with roasted vegetables, sliced chicken, toasted pumpkin seeds, and dried cranberries. Drizzle generously with tahini sauce. - Finish and serve
Garnish with fresh parsley if desired and enjoy warm—or pack up for easy meals throughout the week.
Make It Your Own
- Swap chicken for roasted chickpeas or lentils to make it vegetarian
- Add goat cheese or feta for extra creaminess
- Use sweet potatoes if that’s what you have on hand
This is one of those bowls that looks impressive but is secretly very simple—and once you make the tahini sauce, you’ll want to put it on everything.
Roasted Butternut Squash & Brussels Sprouts Harvest Bowls with Tahini Drizzle
f you love a hearty, actually satisfying bowl that hits all the fall vibes, this one’s for you. These harvest bowls are packed with roasted veggies, fluffy quinoa, tender yogurt-marinated grilled chicken, and finished with a creamy tahini sauce that ties everything together.
Equipment
- 1 Rice Cooker
- 1 Large Sheet Pan
- 1 small pan
- 1 small bowl
Ingredients
Bowl Base
- 1 butternut squash peeled and diced
- 1 lb Brussels sprouts trimmed and halved
- 1 –2 Tbsp avocado oil
- Salt and pepper to taste
- 1 cup dry quinoa cooked (I recommend a rice cooker for ease)
- 1 batch yogurt-marinated grilled chicken cooked and sliced (see separate recipe)
- ¼ –⅓ cup pumpkin seeds toasted
- ¼ –⅓ cup dried cranberries
Tahini Sauce
- ½ cup tahini
- Juice of 1 lemon
- 1 small garlic clove minced
- 2 –3 tsp maple syrup
- ½ tsp salt
- 6 Tbsp water plus more as needed
Optional Garnish
- Fresh parsley chopped
Instructions
Cook the quinoa
- Prepare quinoa according to package instructions. Pro tip: a rice cooker makes this hands-off and foolproof.
Preheat the oven
- Preheat oven to 400°F and line a large sheet pan with parchment paper.
Roast the vegetables
- Add the diced butternut squash and halved Brussels sprouts to the prepared pan. Drizzle with avocado oil and season with salt and pepper. Toss to coat evenly.
- Roast for 20–25 minutes, until vegetables are fork-tender and lightly caramelized.
Toast the pumpkin seeds
- While the veggies roast, add pumpkin seeds to a dry skillet over medium heat. Toast for about 5 minutes, stirring frequently, until lightly browned and fragrant. Remove from heat.
Make the tahini sauce
- In a small bowl, combine tahini, lemon juice, garlic, salt, and maple syrup. Add water 1 tablespoon at a time, whisking until smooth and pourable.
- Adjust salt, sweetness, or acidity to taste, adding more water if needed for your desired consistency.
Assemble the bowls
- Divide quinoa among bowls. Top with roasted vegetables, sliced chicken, toasted pumpkin seeds, and dried cranberries. Drizzle generously with tahini sauce.
Finish and serve
- Garnish with fresh parsley if desired and enjoy warm—or pack up for easy meals throughout the week.
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