Fall Harvest Power Bowl with Spiced Maple Tahini Dressing

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

Fall Harvest Power Bowl with Spiced Maple Tahini Dressing

Course: Lunch

Cuisine: American

Keyword: maple tahini dressing, vegan power bowl, ways to use freekeh

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 374kcal

Author: Ashley

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.

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Ingredients

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
3-4 TBS water to thin
additional toppings to consider: feta goat cheese, avocado, seeds, etc.

Instructions

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.
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.
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.
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!

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