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Harvest Bowls with Tahini Dressing

This bowl is a celebration of all things fall, with a combination of sweet potatoes, roasted Brussels sprouts, pomegranate seeds, quinoa, chopped pecans, salty feta, and juicy grilled chicken!
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Servings: 0
Author: Mae Martin

Ingredients

For the salad

  • 3 cups chopped kale or lettuce
  • ⅔ cup uncooked quinoa about 2 cups cooked
  • 2 cubed sweet potatoes, about 2 cups
  • 2 cups brussels sprouts, halved
  • ½ cup pomegranate seeds
  • 1 to 1 ½ pounds grilled chicken
  • ½ cup crumbled feta or goat cheese
  • 1 cup chopped toasted or candied pecans
  • Olive oil

For the tahini dressing

  • 2 tablespoons olive oil
  • 2 tablespoons tahini
  • ½ tablespoon plain Greek yogurt, optional
  • ½ juiced lime, about 1 tablespoon
  • 1 teaspoon Dijon or whole grain mustard
  • 1 teaspoon pure maple syrup
  • ⅛ teaspoon minced garlic or garlic powder
  • 2 ½ tablespoons water, to adjust the consistency
  • Salt and pepper, to taste

Instructions

  • Prepare the vegetables. Preheat the oven to 425℉ and line a baking tray with parchment paper. Place the cubed sweet potatoes and Brussels sprouts into a large bowl with a drizzle of olive oil, salt, and pepper. Evenly spread the vegetables onto the prepared baking sheet and bake for 20-25 minutes, until the sweet potatoes are soft and the Brussels sprouts cooked.
  • In the meantime, cook the quinoa. Pour 1 ⅓ cups of water into a small saucepot with a pinch of salt and bring it to a boil. Stir in the quinoa, cover the pot, and reduce the heat to a simmer. Cook for 15 minutes, until the water is absorbed and the quinoa is fluffy.
  • Grill the chicken. If needed, grill the chicken with your choice of seasonings, then chop them into bite-sized pieces and set aside.
  • Prepare the dressing. Add all of the dressing ingredients (except for the water) to a mason jar and screw the lid on top. Shake the jar vigorously until everything is well combined, then add water as necessary to thin into a dressing consistency.
  • Assemble the salad. Add your choice of greens to the bottom of a serving bowl. If using kale, add 1 tablespoon of the dressing to the greens and massage with your hands until softened, around 1-2 minutes.
  • Add the cooked quinoa, sweet potatoes, Brussels sprouts, pomegranate seeds, crumbled cheese, chopped pecans, and the reserved grilled chicken to the bowl. Top with the rest of the prepared dressing and toss well until combined. Serve immediately.
  • Store leftovers in the fridge with an airtight container for up to 3-4 days.