Fall Harvest Bowl

Name: Fall Harvest Bowl
Ingredients: 0.25 cup Tahini; 0.25 cup maple syrup; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; 1 tablespoon water (to thin out the dressing); salt & pepper (to taste); 1 bag Success Rice Boil-in-Bag Tri-Color Quinoa; 1 large sweet potato, diced; 1 cup Brussels sprouts, halved; 1 15oz can garbanzo beans, drained; 2 cups spinach (or kale), roughly chopped; 1 apple, diced; 0.25 cup dried cranberries; 0.25 cup feta cheese, crumbled; 2 tablespoons olive oil; salt & pepper (to taste); 0.5 teaspoon cinnamon; 0.5 teaspoon garlic powder

This easy Fall Harvest Bowl uses @successrice Boil-in-Bag Tri-Color Quinoa and comes together in under 30 minutes.

Ingredients

For the Maple Tahini Dressing

For the Bowl

Directions

1
Preheat oven to 400°F (200°C).
2
Place diced sweet potatoes, Brussels sprouts, and garbanzo beans on a baking sheet lined with parchment paper.
3
Drizzle with olive oil, and season with salt, pepper, garlic powder, and a sprinkle of cinnamon.
4
Roast for 25-30 minutes, stirring halfway through, until vegetables are golden brown and tender.
5
Cook Success Boil-in-Bag Tri-Color Quinoa according to package instructions.
6
In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, Dijon mustard, water, salt, and pepper. Adjust the consistency by adding more water if needed.
7
Start by adding a base of quinoa to each bowl.
8
Top with roasted sweet potatoes, Brussels sprouts, garbanzo beans, spinach, diced apple, dried cranberries, and feta cheese.
9
Generously drizzle the maple tahini dressing over the bowl.
10
Serve immediately and enjoy!

See on Instagram

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