Ingredients

Quinoa
white quinoa (or preference)*
broth of preference*

Roasted Butternut Squash
1 butternut squash, peeled and diced
1-2 tbsp olive oil
1/2 tsp seasoned salt

Cajun Roasted Chickpeas
1 400mL can chickpeas
1 tbsp olive oil
1 tbsp cajun spice powder
1/2 tbsp chilli powder
1/2 tsp Worcestershire sauce (vegan & GF if needed)
1/2 tsp salt

Roasted Kale
1/2 bunch of curly leaf kale, washed then ripped into bite sized pieces
1 tbsp olive oil
1/2 tsp seasoned salt

Lemony Tahini Dressing
2 tbsp tahini paste
juice from 1/2 lemon (~2 tbsp)
1 tbsp olive oil
1-2 tbsp water *
pinch of salt
pinch/few cracks white or black pepper

Toppings
pumpkin seeds
sunflower seeds
dried cranberries

Method

1. Start by getting your quinoa cooking according to package directions, substituting . I like to use a rice cooker for my quinoa so that I don’t have to manage/think about it while making the other components. 
2. Heat oven to 450°F. Option to line your 2 baking sheets with parchment paper for easy clean up. 
3. Toss together all ingredients for butternut squash in a mixing bowl. Place onto one of the baking sheets. You can then mix the kale ingredients in the same bowl and set aside.
4. Toss together all ingredients for chickpeas in another mixing bowl. Place onto the second baking sheet.
5. Place both the sheet pans of squash and chickpeas into the oven and bake for 20 minutes, stirring halfway.
6. While the squash and chickpeas are cooking, make the lemony tahini dressing by combining all ingredients together. Set aside or place in the fridge until ready to use.
7. Remove chickpeas from the oven, transfer to a heat safe bowl and set aside. Add the kale from earlier to the sheet pan and place back in the oven. Cook the kale and squash for the remaining 10 minutes before removing from oven. 
8. To assemble, add cooked quinoa to the bottom of a bowl. Place roasted butternut squash, chickpeas, and kale around the bowl. Drizzle over lemony tahini dressing and top with seeds and dried cranberries.

Notes:

1. *Use the amount of quinoa and broth according to package directions. Your package may also call for other ingredients such as olive oil, to toast the quinoa after rinsing and before adding liquid.
2. If you don’t like or have an allergy to Lemony Tahini Dressing, Maple Dijon Dressing is another crowd favourite for this bowl!
3. I included all of the instructions in this recipe to make this harvest bowl as a whole, but it was really created as a way to enjoy the leftovers of my favourite fall recipes. All I have to do is make quinoa as a base (if I don’t have leftover of that too!) and bring it all together. If you have leftovers of these favourites too, all you have to do is follow the first and last steps.