Fall Harvest Bowl

Servings: 4

Prep Time: 20-minutes; Cook Time: 25-minutes

Total Time: 45-minutes

Recipe developed by: Shannon Costello, RDN, LD


Sheet Pan Vegetables:

  • 2 medium sweet potatoes, diced
  • 2 tbsp olive oil (divided)
  • Salt & pepper, to taste
  • 1 medium red onion, roughly chopped 2 cups halved Brussels sprouts

Roasted Chickpeas:

  • 2 cups canned chickpeas, drained & rinsed
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • ¼ tsp salt


  • 1 cup uncooked quinoa, rinsed in a mesh strainer (or brown rice, wild rice, farro, etc.)
  • 1 tsp dried thyme
  • 2 cups low sodium vegetable broth or water
  • ½ tsp salt


  • ⅓ cup tahini
  • ½ medium lemon juiced (about 3 tablespoons)
  • 2 tsp maple syrup (or honey) Water to thin


  • Roasted pecan pieces
  • Cranberries
  • Crumbled goat cheese

Preparation Instructions:

  1. Wash your hands thoroughly with soap and warm water.
  2. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper.
    (Note: If adjusting vegetables and chickpeas to smaller quantities, you may only need one baking sheet.)
  3. Place diced sweet potatoes on one baking sheet. Drizzle with 1 tablespoon olive oil and add salt and pepper. Toss to coat, then arrange potatoes in a single layer. Set aside. Arrange chickpeas on the second baking sheet. Drizzle with olive oil and add ground cumin and salt. Toss to coat, then arrange in a single layer. Place both the sweet potatoes and chickpeas in the preheated oven for about 12 - 15 minutes.
  4. Meanwhile, place rinsed quinoa (or whole grain of choice) and dried thyme in a medium sauce pot over high heat. Cook for about 2-3 minutes while continually stirring. This allows the quinoa (or grain) to toast, helping to bring out a nutty flavor.
  5. Add broth/water and allow liquid to come to a boil. Once boiling, reduce heat to low, cover and simmer for about 15-20 minutes or until quinoa is tender and fluffy.
  6. When sweet potatoes are at the 12-15 minute mark, remove from oven. Add red onion and Brussels sprouts. Drizzle with remaining 1 tablespoon olive oil and additional salt and pepper to taste. Toss all vegetables until well coated and rearrange in a single layer. Continue to bake for additional 10 - 12 minutes or until the Brussels sprouts are golden brown and sweet potatoes are cooked through.
  7. While vegetables continue to cook, make the dressing. Add tahini, lemon juice and maple syrup to a small sealable jar. Shake vigorously to combine. Add 1 tablespoon of water at a time and shake again until smooth and creamy. The amount of water added with determine the dressing consistency.
  8. To prepare bowls, divide quinoa evenly amongst 4 bowls. Arrange roasted vegetables, and chickpeas over quinoa. Drizzle with tahini dressing and optional choice of toppings. Serve warm and enjoy!
  9. These bowls work great for meal prep. Allow all ingredients to cool completely before storing in airtight food storage containers in the refrigerator. Consume within 4-5 days.

Corporate Fitness Works | Chef Shannon Nutrition, L.L.C.