Fall Harvest Power Bowl with a flavorful spiced maple tahini dressing! This bowl has lots of layers and flavor.
How to Make...

Fall Harvest Power Bowl with Spiced Maple Tahini Dressing

A Fall Harvest Power Bowl loaded with your fall favorites, topped off with a spiced maple tahini dressing! This bowl is vegan-friendly and can be made gluten-free with your choice of grain. Lots of healthy carbs and fats in this bowl plus fiber to keep you feeling full.

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 2 1x
  • Scale:


for two large bowls:

  • 2/3 cup freekeh (or other grain)
  • 1 cup brussels sprouts, halved
  • 1 small delicata or acorn squash (about 3/4 lb)
  • 1 TBS oil
  • 1 cup chopped kale, massaged in oil
  • 1 small honeycrisp apple, thinly sliced
  • 10 grape tomatoes

for the dressing:

  • 1/3 cup tahini
  • 2 TBS maple syrup
  • 1 TBS apple cider vinegar
  • 1/8 tsp ground cinnamon
  • a few dashes of all spice
  • a few dashes cayenne pepper
  • 34 TBS water to thin
  • additional toppings to consider: feta, goat cheese, avocado, seeds, etc.


  1. Cook the freekeh: place 1/2 cup freekeh and 1½ cups of water in medium saucepan on medium-high heat. Bring mixture to a boil, then cover and simmer for about 20 minutes, until water has evaporated.
  2. Roast the veggies: Slice squash into rings and scoop seeds. Place squash and brussels sprouts on greased pan and drizzle with oil and sprinkle with seasoning. Roast veggies at 375F for about 25-30 minutes.
  3. Make the dressing: whisk together all of the ingredients in a small bowl until combined. Or use small blender. Set aside while rest of ingredients are cooking.
  4. Assemble the bowls: Once all of your ingredients are ready, divide cooked freekeh (about 1/3 cup), roasted veggies, apple slices, tomatoes, and massged kale into 2 medium bowls. Top with tahini dressing, and enjoy!

Recipes Notes:

Servings for about 2 large bowls, but could easily adjust for 3 or even 4 servings! Store any leftover ingredients covered in fridge, and enjoy the next day for lunch. -Store leftover dressing in container in fridge up to 1 week. Nutrition info approximate, based on 1/2 of the bowls without dressing. Nutrition of dressing: 1/4 recipe – 146 calories. 11g fat. 10g carbs. 2g fiber. 6g sugar. 4g protein.

Nutrition Information:

  • Serving Size: 1/2
  • Calories: 374
  • Sugar: 9g
  • Sodium: 27mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 69g
  • Fiber: 19g
  • Protein: 11g
  • Cholesterol: 0mg