Nourishing Winter Harvest Dinner Bowl for Cozy Nights

A nutritious and hearty winter harvest dinner bowl filled with roasted vegetables and topped with a creamy tahini dressing.

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Rinse the quinoa under cold water.
In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
Preheat your oven to 400°F (200°C).
On a baking sheet, toss the diced sweet potato, halved Brussels sprouts, and sliced carrots with olive oil, salt, and pepper.
Spread the vegetables in a single layer and roast for 20–25 minutes, or until tender and caramelized, stirring halfway through.
In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth. Adjust the consistency with more water if necessary. Season with salt and pepper to taste.
In a large bowl, layer the cooked quinoa, roasted vegetables, and chopped kale. Toss gently to combine.
Drizzle the tahini dressing over the top, then sprinkle with pomegranate seeds and toasted walnuts. Serve warm.