This avocado quinoa harvest bowl will quickly become your new favorite fall recipe. With tahini, avocado, pepitas, arugula, quinoa and brussels sprouts it will satisfy all your savory fall cravings.
Imma bout to get ruul basic up in here but, what the heck, I am SO pumped it’s fall. This summer actually turned out to be quite enjoyable, but nothing can compare to the perfection that is cool (but not cold) weather, cozy sweaters, pumpkin spices, apple picking, squash cooking, and leaf jumping.
I’d argue September is especailly wonderful because we get to have it all. The weather slowly transitions, so sometimes you get a little summer and sometimes you get a little fall. Oh and the running? 1000% more enjoyable. No longer do you have to wake up at the ass crack of dawn just so you don’t melt into a sweaty stinky puddle. Running through back roads lined with golden leaves? Pure bliss my friends. Oh and forget about getting to the office covered in sweat (not that that’s ever happened to me….)
My only beef is that now we’re attacked for loving fall. For the record, fall has always been flawless, but all of a sudden we’re labeled “basic” if we enjoy something that is objectively the best season? Ok cool. So what if I want a pumpkin spice wonderland? So what if apple picking in an oversized sweater and boots is my idea of perfection? Bye haters I have some flannel shirts, slouchy beanies and oversized scarves to rock.
Oh and speaking of fall, I have the ultimate autumn recipe to shut down the haters, because it is hearty, damn delicious, and hella satisfying. They’ll be drooling as you drizzle tahini over this bed of spicy arugula, roasted brussels sprouts, pepitas, avocado slices and warm fluffy quinoa.
This recipe technically serves 1 but I highly recommend making plenty because it makes excellent leftovers…aka a lunch you won’t get sick of. You can smile as you dive into your bowl of happiness because you’ll be wrapped up in the warmth of your oversized sweater that somehow knows how to to hug your soul.
- 1 Cup of Arugula
- ½ Cup of Cooked Quinoa
- 1 Cup of Sautéed Brussels Sprouts
- 1 Tbsp of Pepitas
- ½ an Avocado, Sliced
- 1 tsp of Olive Oil (to cook brussels sprouts)
- Salt and Pepper to taste
- 1 Tbsp of Tahini
- Cook quinoa according to package instructions
- Sautee brussels sprouts for approximately 15 minutes or until lightly browned and tender
- Slice half avocado
- In a large salad bowl mix together arugula, cooked quinoa, brussels sprouts, pepitas and avocado
- Drizzle tahini or tahini sauce (recipe linked below)
Make the —> Tahini Dressing
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- Fall? Love it? Over it? Wish it was still summer? Bring on the pumpkin?
- Favorite fall flavors/veggies?