fall quinoa bowls

Fall Harvest Quinoa Bowls

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 bowls 1x
  • Category: Dinner
  • Method: Stovetop/Oven
  • Cuisine: Dinner


These fall harvest quinoa bowls are full of roasted sweet potatoes, crispy chickpeas, fluffy quinoa, and crunchy cabbage. Topped with a deliciously creamy dressing, these are a tasty vegan meal!



For the Bowls:

  • 1 cup Ancient Harvest Organic Quinoa, uncooked
  • 1/2 tablespoon olive oil
  • 1 large sweet potato, diced
  • 3/4 cup shredded purple cabbage
  • 1 6oz package Saffron Road Crunchy Chickpeas

For the Dressing:

  • 1/3 cup cashews, soaked (see note for quick method)
  • 2 tablespoons olive oil
  • ¼ cup Blue Diamond Almond Breeze Almondmilk
  • 1 ½ tablespoons lemon juice
  • 1 ½ teaspoons balsamic vinegar
  • ¼ teaspoon salt (or to taste)


For the Bowls:

  1. Cook the quinoa according to package directions.
  2. In a large non-stick skillet, add ½ tablespoon of olive oil and diced sweet potato.
  3. Stir until the sweet potato is evenly coated.
  4. Cook over medium heat for 7-9 minutes, stirring occasionally until the sweet potatoes are fork tender.
  5. Once quinoa is cooked, divide it into 4 bowls. Top each bowl with diced sweet potato, cabbage, and chickpeas. Drizzle with dressing. (Recipe below)

For the Dressing

  1. Blend the soaked cashews, 2 tablespoons olive oil, almond milk, lemon juice, balsamic vinegar, and salt until smooth.
  2. If the consistency is too thick, add a splash of water to thin.

Cashew Quick Soak Method

  1. In a microwave safe bowl, bring 1 cup of water to a boil.
  2. Use oven mitts to safely remove from the microwave, then add the cashews.
  3. Cover with a plate and let sit for 5 minutes. This allows the cashews to soften quickly, so they’re easier to blend.

Keywords: fall quinoa bowls