Grain Bowl with Maple Tahini Dressing

August 26, 2025By Stephanie Valentine

Grain Bowl with Maple Tahini Dressing

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

25 minutes

This cozy autumn grain bowl layers roasted sweet potatoes, fluffy quinoa, crisp apple slices, and toasted pumpkin seeds, all brought together with a creamy maple tahini dressing. A nourishing balance of sweet, savoury, and crunchy in every bite.

Ingredients

1 large sweet potato, peeled and cut into 1-inch chunks
1 tbsp olive oil
½ tsp cinnamon
Sea salt & black pepper, to taste
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 apple (Honeycrisp or Gala), thinly sliced
¼ cup toasted pumpkin seeds (pepitas)
2 cups baby spinach or arugula (optional, as a base)
½ cup red grapes cut in half

Dressing

3 tbsp tahini
2 tbsp pure maple syrup
1 tbsp apple cider vinegar or lemon juice
1 tbsp olive oil
1–2 tbsp warm water (to thin, as needed)
Pinch of sea salt

Directions

Roast the sweet potato

Preheat oven to 400°F (200°C).
Toss sweet potato chunks with olive oil, cinnamon, smoked paprika, salt, and pepper.
Spread on a parchment-lined baking sheet and roast for 20–25 minutes, flipping once, until golden and tender.

Cook the quinoa

In a saucepan, combine quinoa and water (or broth).
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until fluffy. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Make the dressing

Whisk together tahini, maple syrup, apple cider vinegar (or lemon juice), olive oil, and a pinch of salt.
Add warm water 1 tablespoon at a time until dressing is smooth and pourable.

Assemble the bowls

Divide quinoa into bowls.
Top with roasted sweet potato, apple slices, grapes and a handful of greens (if using).
Sprinkle with toasted pumpkin seeds.
Drizzle generously with maple tahini dressing.