Fall Harvest Quinoa Bowl with Lala Garlic Vinaigrette

Recipe by @whiteplatesbyalli

There’s something about the first hint of fall that makes us crave a bowl filled with all the good things.

This Fall Harvest Quinoa Bowl by @whiteplatesbyalli is nourishing, colorful, and the perfect combination of warmth and crunch. Roasted sweet potato, broccolini, peppers, red onion, and chickpeas meet fluffy quinoa, fresh spinach and tomatoes, with feta, dill, and sunflower seeds layered in for texture.

And instead of making another dressing from scratch? A generous drizzle of Nan’s Lala Garlic Vinaigrette brings the whole bowl together with its savory garlic flavor and organic extra virgin olive oil base.

It’s the kind of meal that feels cozy enough for fall but fresh enough to keep in the weekday lunch rotation.

Ingredients

• 1 cup quinoa
• 2 cups broth of your choice
• 1 sweet potato, cubed
• Broccolini
• Red onion, sliced
• Chickpeas, drained and rinsed
• Bell peppers, sliced
• Fresh spinach
• Cherry tomatoes, halved
• Feta cheese
• Fresh dill
• Sunflower seeds
• Salt
• Black pepper
• Paprika
• Nan’s Lala Garlic Vinaigrette

How to Make Your Fall Harvest Bowl

1. Cook the quinoa.
Add 1 cup of quinoa and 2 cups of your favorite broth to a saucepan. Cook according to package directions until the quinoa is tender and fluffy. Using broth instead of water adds an extra layer of flavor to the base of the bowl.

2. Roast the vegetables.
Preheat your oven to 425°F. Add the cubed sweet potato, broccolini, sliced red onion, bell peppers, and chickpeas to a sheet pan. Season with salt, pepper, and paprika, then toss with Lala Garlic Vinaigrette until lightly coated.

Roast until the vegetables are tender and caramelized around the edges, about 20–25 minutes, tossing halfway through.

3. Add the greens.
While the quinoa is still warm, add a handful of fresh spinach and gently toss. The warmth will lightly wilt the spinach without overcooking it.

4. Build your bowl.
Start with the quinoa and spinach, then pile on your roasted vegetables and chickpeas. Add fresh tomatoes, crumbled feta, dill, and a generous sprinkle of sunflower seeds.

5. Finish with Nan’s.
Drizzle everything with a little more Lala Garlic Vinaigrette just before serving.

The Best of Both Seasons

This is one of those recipes made for the in-between. The tomatoes and fresh herbs hold onto the last little tastes of summer, while roasted sweet potatoes, warm quinoa, and caramelized vegetables welcome cozy season.

The result is hearty without feeling heavy, with a little something in every bite: warm, fresh, creamy, crunchy, and plenty of garlic.

Make it for dinner and save the leftovers for lunch, or prep the components ahead of time for an easy harvest bowl all week long.

Just like Nan would want it: simple ingredients, lots of flavor, and a good bottle of dressing close by.