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As the leaves begin to change and the air turns crisp, the Autumn Harvest Grain Bowl with Creamy Tahini Drizzle emerges as a perfect dish to celebrate the season’s bounty. This vibrant and hearty grain bowl not only captures the essence of autumn but also highlights the rich flavors and health benefits of seasonal ingredients. Combining whole grains, roasted vegetables, and a creamy, tangy tahini drizzle, this recipe is not only visually appealing but also packed with nutrients, making it an ideal meal for lunch or dinner.

Autumn Grain Bowl with Tahini Dressing

Celebrate the flavors of fall with this delicious Autumn Harvest Grain Bowl featuring a creamy tahini drizzle. Packed with nutrient-rich ingredients like quinoa, sweet potatoes, and kale, this vibrant dish is both satisfying and visually appealing. Enjoy the blend of roasted vegetables, crunchy apples, and pomegranate seeds, all drizzled with a tangy tahini dressing. Perfect for lunch or dinner, this customizable grain bowl makes healthy eating feel delightful and cozy. Dive into autumn's bounty today!
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Ingredients
  

1 cup quinoa (or farro)

2 cups vegetable broth (or water)

1 medium sweet potato, diced

1 cup Brussels sprouts, halved

1 medium apple, diced (preferably a tart variety)

1/2 cup pomegranate seeds

1/4 cup pecans, chopped

2 cups kale, roughly chopped

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon ground cinnamon

1 teaspoon maple syrup

1/4 cup tahini

1 tablespoon lemon juice

1-2 tablespoons water (to thin the dressing)

Instructions
 

Cook the Grains: Rinse the quinoa (or farro) under cold water. In a medium saucepan, combine the grains and vegetable broth (or water). Bring to a boil, then reduce heat to low and cover. Cook according to package instructions (about 15 minutes for quinoa, 25-30 minutes for farro), until grains are tender and liquid is absorbed. Fluff with a fork.

    Roast the Vegetables: Preheat your oven to 425°F (220°C). Spread the diced sweet potato and halved Brussels sprouts on a large baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper, and ground cinnamon. Toss to coat the veggies evenly. Roast for about 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

      Sauté the Kale: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped kale and sauté for about 5-7 minutes, until wilted. Season with salt and pepper.

        Make the Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, and enough water to achieve a drizzling consistency. Taste and adjust seasoning if necessary.

          Assemble the Bowl: In a large serving bowl, layer the cooked grains as the base. Top with the roasted sweet potatoes, Brussels sprouts, sautéed kale, diced apple, pomegranate seeds, and chopped pecans.

            Drizzle and Serve: Generously drizzle the tahini dressing over each bowl. Toss gently to combine if desired, or serve the dressing on the side for a beautiful presentation.

              Enjoy your Autumn Harvest Grain Bowl as a hearty lunch or dinner option, packed with nutrients and vibrant seasonal flavors!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings