Fall Vegan Harvest Bowl with Turmeric Dressing

Hello beautiful and welcome back to the blog! I’m am so excited to share this perfect Fall Harvest Bowl with Turmeric Dressing recipe for you and your family!

I’m always looking for healthy recipes that are still and this fall harvest bowl with turmeric dressing fits all those needs.

You get all the vitamins from the sweet potato, the energy from the quinoa and boost your immune system with the turmeric, which is perfect to protect you and your family during these cold days. 

This fall harvest bowl with turmeric dressing recipe will come together in 40 minutes and is perfect if you are looking for pant-based goodness!

What you will need for this delicious fall inspired buddha bowl recipe…

Ingredients Required:

Sweet potato

Carrots

Beets

Quinoa

Tahini

Maple syrup

Garlic

Turmeric Powder

Find more heartwarming recipes like this Vegan Harvest Bowl below: 

Vegan Green Goddess Buddha Bowl

Vegan Pomegranate Sweet Potato Bowl

Vegan Beet and Pomegranate Bowl with Cashew Creme

Benefits of…

Turmeric

• Turmeric Contains Bioactive Compounds With Powerful Medicinal Properties. It’s anti-inflammatory and packed full of very strong antioxidants.It is also shown to help with your skin, making it glowing and beautiful.

Sweet Potatoes

• Sweet Potatoes are highly nutritious. They are a great source of fiber, vitamins, and minerals and promote gut health, which is great for your immune system. It’s also a great food to stock up with as it lasts quite long without going bad.

Quinoa

• Quinoa is the super food of the century. It’s rich in fiber, minerals, antioxidants it’s the perfect food for a plant-based diet as it’s high in proteins. We love it!

Fall Harvest Bowl with Turmeric Dressing

A delicious fall inspired buddha bowl to keep you healthy and satisfied!

5 from 1 vote

Print Pin Rate

Course: dinner, lunch

Cuisine: American

Keyword: beginner friendly

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 4

Calories: 227kcal

Ingredients

• 1 sweet potato peeled and cubed
• 2 carrots chopped
• 1 beet cubed
• 1/2 cup cup dry quinoa
• 1 cup vegetable broth
• Pinch Sea Salt
• Pinch Pepper
• 1-2 handfuls Arugula
• 2 tbsp Hemp Hearts to serve

Dressing

• 1 tbsp tahini
• 1.5 tsp Maple syrup
• 1 clove Garlic
• 1/2 tsp Turmeric powder
• Pinch Sea salt
• Pinch Pepper
• 2-3 tbsp water to thin

Instructions

• Preheat the oven to 400F/200C. Line a baking sheet with parchment paper or a silicone mat. Peel and cube the sweet potato and beets. Peel and chop the carrot. Line them up on the baking sheet and season with sea salt and pepper. Bake for 20 minutes, flip, and an extra 15-20 minutes until tender.
• Cook the rinsed quinoa in 1 cup broth as per package instructions.
• Add all of the dressing ingredients into a blender and blend until smooth. Taste test and adjust to your desired taste and consistency.
• Once all of the prep is complete, begin to layer on a bowl! Add equal amounts quinoa, beets, sweet potato, carrots, and greens. Drizzle dressing all over and sprinkle with hemp hearts.

Notes

**Any grain will work here. Farro and Wild Rice is delicious!

Nutrition

Sodium: 307mg | Calcium: 67mg | Vitamin C: 5mg | Vitamin A: 13394IU | Sugar: 7g | Fiber: 5g | Potassium: 510mg | Calories: 227kcal | Saturated Fat: 1g | Fat: 7g | Protein: 8g | Carbohydrates: 34g | Iron: 3mg

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