Vegan Nourish Bowl with Maple Tahini Dressing

This fall nourish bowl brings all the best flavors of autumn together in one healthy bowl! A blend of roasted brussel sprouts, butternut squash and red onion are like a cozy blanket on a bed of fluffy quinoa. Tart pomegranate seeds add the perfect amount of crunch and pop while a dreamy, creamy, maple tahini dressing ties it all together.

What is a nourish bowl?

If you've never heard the term "nourish bowl" before, no sweat! They actually go by lots of different names including "buddha bowl" and "macro bowl." Basically, it's a bowl that includes the main macronutrients our bodies need to thrive.

Generally speaking, they include a bed of leafy greens, a carbohydrate like rice or quinoa, veggies, and a source of protein. The beauty of nourish bowls is that they are completely customizable to your taste preferences and what kinds of ingredients you have on hand!

I kept this version vegan to give you a good base to build on. If you're a meat-eater, you could easily add some shredded chicken on top.

If the idea of a nourish bowl sounds good to you, here are two other recipes of mine that you will love!

-Strawberry Summer Quinoa Salad

-Blueberry Summer Grain Bowl with Lemon Basil Vinaigrette

Ingredients and substitutions

Here's what you'll need to make this recipe as I did, with some fun ideas on substitutions you can make to switch things up!

• Quinoa-Such a classic base for nourish bowls, but brown rice, farro, couscous, and barley would also be fantastic!
• Kale-I love to keep kale on hand because it's so versatile and easy to use for breakfast, lunch, and dinner. If you don't have kale, try arugula, Swiss chard, spinach, or spring greens. You can choose whether to keep it raw or cooked depending on what you like best.
• Butternut Squash-I love butternut squash because it's not as sweet as sweet potatoes but you could also try subbing out for sweet potatoes, delicata squash or pumpkin to keep with the seasonal theme.
• Brussel Sprouts-I could eat roasted Brussel sprouts every day of the week. You'll want to trim the little stem part off the bottom and cut them in half if they're fairly large. Pull off any discolored leaves. If they're not your jam, I think asparagus, broccoli, or broccolini would be delicious as well.
• Pomegranate seeds-In North America, we tend to find pomegranates in season during the late summer to early fall. If you can't find them in your grocery store, try adding some pumpkin seeds, hemp seeds or pistachios for a little crunch.

Making the maple tahini dressing

I love using tahini as a base for dressings because it's so incredibly versatile and adds such creaminess. I'll often blend it up with lemon and beets or cilantro and jalapeño. As is my philosophy when it comes to food and life, less is often more, and this dressing proves it.

There's only four ingredients that comprise this dreamy sauce! You could try adding a pinch of cinnamon for some extra fall flavor, but honestly it's perfect just the way it is. Do yourself a favor and meal prep this sauce because you'll want to drizzle it on everything!

• Pour the tahini into a bowl. *Keep your tahini at room temperature for easier stirring*
• Squeeze 1 whole lemon into the bowl, with your hands or a sieve to catch any seeds.
• Add your maple syrup and 1 minced clove of garlic.
• Add 3-4 tablespoon of warm water (warm water helps loosen up the thick tahini).
• Stir together until smooth, adding more water if necessary.
• You can also use a mini food processor to make your life easier!

Can you meal prep this nourish bowl?

I always make a big batch of grains at the beginning of the week, such as my favorite 1 min instant pot quinoa. That way, I can use them in a variety of meals throughout the work week. You can also roast the Brussel sprouts, squash and red onion ahead of time and they will keep for 3-4 days in your fridge.

The maple tahini dressing is perfect for meal prep as it will keep in your fridge for 5-7 days, if you don't devour it first! As with most of my meal prep recipes, I highly suggest keeping all of the components separate until you're ready to pack up your lunch or heat up dinner. Not only does everything stay extra fresh this way, but it will allow you to mix and match your ingredients in other meals throughout the week as well.