Meal Bite: Fall Harvest Bowl
Hi Busies! So, A) I know it’s February and I’m just now making/posting this Fall Harvest Bowl. *shrugs*
And B) I know I’m low-key obsessed with everything quinoa/veggie/power bowls. *shrugs again*
I literally can’t help myself – these bowls are just a busy girl’s best friend. During the week I’m all about quick and easy meals that I can throw together in a snap after work. These are all that and more – not to mention the perfect way to load up on all.the.veggies.
Seriously, dear reader – this couldn’t be more simple! Cook up a HUGE batch of quinoa. Roast a sheet pan of veggies. Cook a bunch of chicken in the crock pot or oven. BOOM – done. Portion that out and freeze. When you’re ready to eat, you have an amazing base for whatever you want to make. Feeling Greek tonight? Add tomatoes, cucumbers, olives, feta, and drizzle with Greek dressing (photos of this version coming soon!). Mexican? Add a can of black beans and corn, sprinkle with queso fresco, and add your fave salsa. The options are truly endless.
This version has a spiced rubbed chicken that I baked in the oven along with roasted brussels and broccoli, and of course some avo to keep it suuuuper filling and satisfying. All that goodness is drizzled with a divine tahini-lemon dressing.
Can we talk about tahini for a quick sec? Although hummus sometimes takes all the spotlight, tahini deserves some time to shine on its own! Made from sesame seeds, tahini has a mild, toasty flavor and will make your dressings and dips creamy and dreamy. It’s so versatile – I’ve used it in everything from Asian stir fry sauces to Mediterranean dips and dressings galore. Weirdly enough, I also love it as part of a sweet dish. Spread it over toast (or sweet potato toast 🙌🏻) and drizzle with maple syrup or honey for a delicious breakfast. Wait…ok not gonna lie I just came up with that sweet potato toast situation this minute and I NEED to go make that right now…brb y’all!
Are you going to give this one a try? What vegetables are you going to use? Let me know in the comments!
Fall Harvest Bowl with Quinoa
Ingredients
Chicken
- 4 chicken breasts
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp salt I like kosher or coarse salt
- 1/4 tsp pepper
Tahini Dressing
- 1/3 cup tahini
- 1/3 cup warm water (more as needed)
- 2 T lemon juice
- optional - 1T maple syrup (if you like it a little sweeter)
- optional - any fresh herbs you have on hand
Bowl
- 1 cup quinoa (cooked according to package directions)
- ~2 cups roasted veggies (see notes)
Instructions
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Cook chicken: mix together spices in a small bowl and rub onto chicken. Bake at 400°F for 15 minutes or until cooked through. Let cool and slice into strips.
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Cook quinoa: according to package directions 🙂 let cool.
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Roast veggies: Drizzle with olive oil or spray generously with cooking spray, sprinkle generously with salt and pepper, and roast at 400°F for 15-20 minutes or until tender. Let cool.
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Meal Prep: assemble quinoa, chicken, and veggies in a container. Freeze until ready for use.
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To Serve: Thaw overnight. Whisk together ingredients for tahini dressing. Assemble bowls with quinoa, chicken, and roasted veggies and reheat. Add any fresh condiments like herbs, avocado, etc. Drizzle with tahini dressing. Enjoy!
Recipe Notes
Roasted veggies - the options are really endless, but some of my favorites are brussels sprouts, broccoli, cauliflower, butternut squash, sweet potato, carrots, red onions, or peppers. You can also add sautéed zucchini, yellow squash, or any leafy green veggie like spinach or kale. YUMYUMYUM VEGETABLES.
