Roasted Butternut Squash & Quinoa Harvest Bowl

When the crisp autumn air rolls in and leaves begin to turn shades of gold and crimson, nothing feels more comforting than a hearty harvest bowl. This Roasted Butternut Squash & Quinoa Harvest Bowl is the perfect cozy meal to welcome the season. Packed with roasted butternut squash, fluffy quinoa, crispy chickpeas, leafy kale, crunchy pumpkin seeds, and a drizzle of creamy tahini sauce, this bowl celebrates wholesome ingredients in the most satisfying way. It’s vibrant, nourishing, and guaranteed to become one of your go-to recipes for fall and beyond.

What Is a Roasted Butternut Squash & Quinoa Harvest Bowl?

A harvest bowl is a balanced, nutrient-dense meal served in a bowl and typically includes a grain base, roasted vegetables, protein, leafy greens, and flavorful toppings. The star of this particular recipe is roasted butternut squash, which adds natural sweetness and a caramelized depth of flavor. Combined with quinoa, crispy chickpeas, kale, dried cranberries, pumpkin seeds, and a tahini drizzle, it makes for a complete and colorful meal that is as beautiful as it is delicious.

this Recipe

Why You’ll Fall in Love with This Recipe

This bowl isn’t just about eating healthy, it’s about enjoying every bite. You’ll fall in love with this recipe because:

• It’s naturally vegan and gluten free.
• It’s a complete meal with protein, fiber, healthy fats, and complex carbs.
• It’s easy to prepare ahead, making it perfect for meal prep.
• The balance of flavors sweet, savory, nutty, and tangy makes it anything but boring.
• It’s versatile and customizable depending on the season or your pantry.

How Does It Taste?

Imagine tender cubes of caramelized butternut squash with a subtle sweetness, paired with fluffy, nutty quinoa. Then add crispy roasted chickpeas for crunch, earthy kale for freshness, chewy dried cranberries for tangy sweetness, and roasted pumpkin seeds for nutty richness. Finally, everything is tied together with a silky tahini dressing that adds a creamy, slightly tangy finish. Every bite is hearty, flavorful, and deeply satisfying.

Health & Ingredient Benefits

Each ingredient brings its own nutritional powerhouse to this bowl:

• Butternut Squash: Rich in vitamin A, vitamin C, and fiber for immunity and digestion.
• Quinoa: A complete protein containing all nine essential amino acids.
• Chickpeas: Packed with plant-based protein, fiber, and minerals.
• Kale: Loaded with antioxidants, calcium, and vitamin K.
• Pumpkin Seeds: High in magnesium, zinc, and healthy fats.
• Dried Cranberries: Add natural sweetness along with antioxidants.
• Tahini: A sesame seed paste rich in calcium and healthy fats.

Ingredients You’ll Need

• 1 medium butternut squash, peeled and cubed
• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 bunch kale, stems removed and chopped
• 1/2 cup dried cranberries
• 1/4 cup pumpkin seeds (pepitas)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2–3 tablespoons warm water (to thin)
• Pinch of salt

Tools You’ll Need

• Baking sheet
• Large mixing bowl
• Saucepan with lid
• Sharp knife and cutting board
• Whisk or small jar for mixing dressing

Optional Substitutions & Additions

• Swap quinoa with farro, couscous, or brown rice.
• Use spinach or arugula instead of kale.
• Replace chickpeas with black beans or lentils.
• Add roasted Brussels sprouts, sweet potatoes, or carrots for more variety.
• Try sunflower seeds or chopped almonds instead of pumpkin seeds.
• Add avocado slices for creaminess.

How to Make

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
3. Pat chickpeas dry, then toss with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a separate baking sheet and roast for 20–25 minutes until crispy.
4. Cook quinoa according to package directions (about 15 minutes). Fluff with a fork.
5. Massage kale with a drizzle of olive oil and a pinch of salt until softened.
6. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth.
7. Assemble bowls: start with quinoa, then top with roasted squash, chickpeas, kale, cranberries, and pumpkin seeds. Drizzle with tahini dressing.

What to Serve With

This harvest bowl is a full meal on its own, but you can serve it alongside:

• A warm slice of crusty bread or sourdough.
• A cup of creamy butternut squash soup for extra coziness.
• A refreshing apple cider vinaigrette salad.

Tips for Success

• Cut the butternut squash into uniform cubes for even roasting.
• Dry chickpeas well before roasting to ensure crispiness.
• Massage kale with olive oil to make it tender and less bitter.
• Add dressing just before serving to keep everything fresh.

Common Mistakes to Avoid

• Overcrowding the baking sheet (leads to steaming instead of roasting).
• Skipping the rinse for quinoa (removes bitterness from saponins).
• Using too much water in the dressing add gradually to achieve the right consistency.

How to Store & Reheat

• Refrigerator: Store components separately in airtight containers for up to 4 days.
• Reheat: Warm roasted squash, chickpeas, and quinoa in the oven or microwave. Add kale, cranberries, and dressing just before serving.
• Meal Prep: Assemble bowls without dressing, then drizzle when ready to eat.

Frequently Asked Questions

Can I make this bowl ahead of time?
Yes! Prepare all components ahead and store separately. Assemble when ready to eat.

Can I make it oil-free?
Yes, you can roast veggies and chickpeas with a splash of vegetable broth or skip oil entirely for a lighter version.

Is this bowl gluten-free?
Yes, quinoa is naturally gluten free, making this dish completely gluten free.

What protein options can I add?
If you’re not strictly vegan, you can add grilled chicken, salmon, or a soft-boiled egg.

Nutritional Info (approximate per serving)

Calories: 480
Protein: 14g
Carbohydrates: 68g
Fiber: 12g
Fat: 18g
Sugar: 12g

Conclusion

This Roasted Butternut Squash & Quinoa Harvest Bowl is more than just a meal, it’s a celebration of seasonal produce and nourishing flavors. With its balance of textures, vibrant colors, and wholesome ingredients, it’s the kind of dish that makes you feel good from the inside out. Whether you’re meal-prepping for busy weekdays or enjoying a cozy weekend dinner, this harvest bowl will leave you full, happy, and nourished.

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August 19, 2025 by Melissa