Simply Quinoa · by Alyssa
Autumn Harvest Quinoa Bowls
NUTRITION · PER SERVING40M COOK
CAL 36%·PRO 60%
CARBS 113G62% OF CAL
26G FIBER0G ADDED0G INTRINSIC65G OTHER22G TOTAL SUGAR
FAT 23G29% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted fall vegetables and chickpeas over quinoa with a tahini dressing. A hearty, meal-prep-friendly bowl with autumn flavors.
mainamericangrain bowlsaladbeans♒ steamer🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 small delicata squash (or squash of choice)
- 2 cups brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary (finely chopped)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt & pepper
- 3 cups chopped kale
- 1 15 oz can chickpeas, drained & rinsed
- 1 teaspoon smoked paprika
- 1 cup cooked quinoa
- for the dressing:
- 2 tablespoons tahini
- 1 teaspoon apple cider vinegar
- 1 teaspoon dijon mustard
- Equal pinches of salt (pepper and garlic powder)
- 2 - 4 tablespoons water
At a glance
PER SERVING · TIME 40M
CAL 36%·PRO 60%
CARBS 113G62% OF CAL
26G FIBER0G ADDED0G INTRINSIC65G OTHER22G TOTAL SUGAR
FAT 23G29% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1336mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2200mg
- Calcium
- 343mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1336MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.