Go Back

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.
Print Recipe Pin Recipe
Course Dinner, Lunch
Servings 4 servings

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.
Keyword Dairy-free, Easy, Gluten-free