Harvest Grain Bowl with Savory Tahini Dressing

Name: Harvest Grain Bowl with Savory Tahini Dressing
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 2
Cuisine: 30 Minute Recipes, 30 Minutes or Less, Cold Weather Comforts, Eat Well, Fall Into Flavor, Fresh and Light, Seasonal Fall
Ingredients: For the Grain Bowl; 1 cup quinoa; 2 cups water or vegetable broth; 1 small sweet potato, peeled and cubed; 2 medium carrots, peeled and sliced; 1 medium red beet, peeled and cubed; 1 small red onion, sliced into wedges; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 1 teaspoon smoked paprika; 2 cups baby kale, spinach, or arugula; 1 ripe avocado, sliced; ¼ cup pumpkin seeds; For the Fish Sauce–Tahini Dressing; 3 tablespoons tahini; 1 tablespoon apple cider vinegar; 1 tablespoon Kikkoman® Fish Sauce; 1 tablespoon maple syrup or honey; 1 garlic clove, finely grated; 1-2 tablespoons warm water

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Yield

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

kikkoman products used:

Fish Sauce

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About this recipe

This cozy grain bowl recipe is like fall in a bowl—hearty, colorful, and loaded with roasted root veggies, quinoa, and creamy avocado. The real star? A rich, savory-sweet tahini dressing with a flavorful boost from Kikkoman® Fish Sauce that takes the whole dish from “healthy” to craveable. Whether you call it a fall harvest bowl or just your new weeknight staple, it’s a satisfying, veggie-packed meal with the most comforting vibes.

Tips & Tricks

Roast ahead: Roast a double batch of veggies and keep them on hand to throw into any quinoa bowl during the week.
Swap smart: No beets? Try roasted cauliflower or Brussels sprouts instead.
Warm or cold: This bowl is delicious hot off the pan or served chilled for a next-day lunch.

ingredients

For the Grain Bowl
1 cup quinoa
2 cups water or vegetable broth
1 small sweet potato, peeled and cubed
2 medium carrots, peeled and sliced
1 medium red beet, peeled and cubed
1 small red onion, sliced into wedges
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon smoked paprika
2 cups baby kale, spinach, or arugula
1 ripe avocado, sliced
¼ cup pumpkin seeds

For the Fish Sauce–Tahini Dressing
3 tablespoons tahini
1 tablespoon apple cider vinegar
1 tablespoon Kikkoman® Fish Sauce
1 tablespoon maple syrup or honey
1 garlic clove, finely grated
1-2 tablespoons warm water

directions

Rinse 1 cup quinoa. In a medium pot, combine quinoa with 2 cups water or broth. Bring to a boil, reduce to simmer, cover, and cook for 15-20 minutes or until grains are tender and water is absorbed. Fluff with a fork and set aside.
Preheat oven to 425°F. Line a large sheet pan with parchment paper. Toss the sweet potato, carrots, beets, and onion with olive oil, salt, pepper, and smoked paprika on baking sheet. Roast for 25-30 minutes, flipping halfway, until tender.
In a small bowl, whisk together tahini, apple cider vinegar, fish sauce, maple syrup or honey and grated garlic. Thin with water if needed.
Divide quinoa, greens, roasted vegetables, sliced avocado, and fish sauce-tahini dressing between bowls. Sprinkle with pumpkin seeds and enjoy right away.

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE