Description

The holiday season is a time for vibrant flavors and comforting meals. One of the best ways to embrace the festive spirit is by incorporating the rich, warm flavors of fall into your meals. These Festive Roasted Veggie Bowls with Pumpkin Spice Tahini Sauce are the perfect dish to celebrate the holidays. Bursting with the goodness of roasted vegetables like butternut squash, Brussels sprouts, and sweet potatoes, these bowls are not only visually stunning but packed with nutrients. What elevates this dish to a whole new level is the decadent pumpkin spice tahini sauce. Creamy, nutty, and infused with seasonal spices, the sauce ties all the flavors together, making it a dish everyone will rave about at your holiday gatherings.

Ingredients

Scale

For the Roasted Vegetables:

2 cups butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
2 medium sweet potatoes, diced
1 large red onion, sliced
1 bell pepper (any color), sliced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp ground cinnamon
Salt and pepper to taste

For the Pumpkin Spice Tahini Sauce:

½ cup tahini
¼ cup pumpkin purée
2 tbsp maple syrup
1 tbsp apple cider vinegar
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
2–3 tbsp water (to thin, as needed)
Salt to taste

For Serving:

1 cup cooked quinoa (or any grain of choice)
¼ cup pomegranate seeds (optional)
2 tbsp toasted pumpkin seeds or sunflower seeds (optional)
Fresh parsley or cilantro for garnish

Instructions

Step 1: Prepare and Roast the Vegetables

Preheat the oven to 400°F (200°C).
In a large bowl, combine the butternut squash, Brussels sprouts, sweet potatoes, red onion, and bell pepper.
Drizzle the vegetables with olive oil and sprinkle with smoked paprika, garlic powder, cinnamon, salt, and pepper.
Toss everything together until the vegetables are well-coated in the spices and oil.
Spread the vegetables evenly on a large baking sheet, making sure not to overcrowd the pan.
Roast the vegetables for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.

Step 2: Make the Pumpkin Spice Tahini Sauce

In a medium bowl, whisk together the tahini, pumpkin purée, maple syrup, apple cider vinegar, cinnamon, nutmeg, cloves, ginger, and a pinch of salt.
Gradually add water a tablespoon at a time, whisking after each addition, until you achieve your desired consistency. The sauce should be creamy but pourable.
Taste and adjust the seasoning as needed, adding more salt or maple syrup if you prefer a sweeter or saltier flavor.

Step 3: Assemble the Veggie Bowls

Start by placing a generous scoop of cooked quinoa (or your preferred grain) at the base of each bowl.
Top the quinoa with a mix of the roasted vegetables, ensuring each bowl has a good variety of colors and textures.
Drizzle the pumpkin spice tahini sauce generously over the top of the vegetables.

Step 4: Add Toppings

If desired, sprinkle the bowls with pomegranate seeds for a burst of sweetness and color.
Add a crunch by topping with toasted pumpkin seeds or sunflower seeds.
Garnish with fresh parsley or cilantro for a pop of freshness.

Step 5: Serve and Enjoy

Serve the bowls warm and enjoy the harmonious blend of roasted vegetables and creamy, spiced sauce.
Pair it with a glass of sparkling cider or your favorite holiday beverage for a complete festive experience.

Notes

Cooking Notes:

If you’re in a hurry, feel free to use pre-cut vegetables to save time.
The vegetables can be roasted ahead of time and stored in the fridge for up to 3 days. Just reheat them before assembling the bowls.
You can easily swap out the quinoa for other grains like farro, brown rice, or barley depending on your preference.
The pumpkin spice tahini sauce can be made up to a week in advance and stored in an airtight container in the refrigerator.

Serving Suggestions:

These festive veggie bowls are quite versatile and can be customized to suit your holiday menu or dietary preferences. Here are a few ideas:

For a protein boost, add roasted chickpeas, grilled chicken, or tofu to the bowl.
These bowls pair beautifully with a side of warm crusty bread or garlic naan to mop up the extra sauce.
If you’re serving this dish at a holiday gathering, consider offering the sauce on the side so guests can drizzle it on to their liking.

Tips:

Don’t skip the pomegranate seeds! They add a wonderful sweet-tart element to balance the richness of the tahini sauce.
Roasting tip: Make sure the vegetables are spaced out on the baking sheet. Overcrowding will steam them instead of giving them that delicious roasted caramelization.
For a quicker meal prep, double the roasted veggies and enjoy them throughout the week in salads, wraps, or grain bowls.
If you want to make the dish even more festive, sprinkle a little extra cinnamon or pumpkin spice on the roasted vegetables right before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Calories: 320
Sodium: 210mg
Protein: 8g