clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
fall quinoa bowls

Fall Harvest Quinoa Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • 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 quinoa, uncooked
  • 1/2 tablespoon olive oil
  • 1 large sweet potato, diced
  • 3/4 cup shredded purple cabbage
  • 1 cup roasted chickpeas (you can roast your own with this recipe or try Saffron Road’s roasted chickpeas)

For the Dressing:

  • 1/3 cup cashews, soaked (see note for quick method)
  • 2 tablespoons olive oil
  • ¼ cup water
  • 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.