Our  Harvest Bowls were inspired by one of my favorite cold-month meal prep rotations that I make at home. When I’m not making Chicken Tortilla Soup or another one of my many favorite soups, I’m usually making some variation of this harvest bowl. I started making the Maple Tahini Dressing and it’s been a really fun way to dress up all my variations. I hope you love it!

Ingredients

For the Maple Tahini Dressing

• ½ cup tahini 
• 2 Tbsp lemon juice
• 2 cloves garlic, minced
• 2 Tbsp maple syrup
• 2 Tbsp dijon mustard
• ½ tsp red pepper flakes
• Salt and pepper
• Wate

For the Bowls

• Rotisserie Chicken
• Cooked Quinoa
• Roasted Sweet Potatoes
• Roasted Beets
• Sauteed Mushrooms with Kale (after mushrooms have cooked off their liquid, add chopped kale and cover to wilt, about 2 minutes)
• Sauteed Bell Peppers and Red Onion

Prepare

For the Maple Tahini Dressing

• Combine all ingredients except for water in a medium bowl. 
• Whisk until smooth, using a splash of water to thin if necessary.
• Should have the consistency to drizzle. 

For the Bowls

• Build your bowl with quinoa, chicken, sweet potatoes, sauteed mushrooms and kale, and sauteed bell peppers and red onion. 
• Drizzle with Maple Tahini Dressing and enjoy!

Tips to Reduce Food Waste

For the Bowls: Swap out any of the harvest bowl veggies with some that you already have at home, or are making for another meal this week. Brussel sprouts, broccoli, cauliflower, red potatoes, and carrots make for great substitutions!

For the Maple Tahini Dressing: Thin out leftover dressing and use it on a salad! 

Combine ¼ cup Maple Tahini Dressing with ¼ cup olive oil. If too thick, add a tablespoon of water. Season with salt, pepper, and fresh or dried herbs. Taste and add additional mustard or lemon juice if it lacks an acidic “pop” of flavor.