November has arrived... I am wondering where the heck October went? I can't believe how time flies! Today, I'm sharing my Autumn Harvest Bowl recipe. The weather may not be as cold as I'm used to for this time of the year, but the mornings and nights are getting quite "chilly" and you can see more and more fall vegetables at the farmer's market.

I love this comforting dish. It nourishes the body and soul. It is packed with quinoa and some of my favorite fall veggies : butternut squash, fingerling potatoes and brussels sprouts. The idea behind a "bowl" is to use whatever you have in hand or your leftovers to create a delicious and satisfying meal. And there are SO many different ways you can make it your own. You just have to pick a grain, some raw or cooked veggies, a protein (beans/tofu/tempeh), your favorite dressing recipe and top with seeds or nuts to make your bowl as nutritious as possible.

Last week, Noah wanted to buy brussels sprouts on the branch at the farmer's market. Every time my son is proposing to buy or try a specific fruit or vegetable, I never say no. Children are way more likely to try new foods and to eat there veggies if they are somehow involved in the process of choosing/preparing/cooking it. As a result... we headed home with like.... hundreds of brussels sprouts! I made the biggest brussels sprouts, orange and pomegranate salad and roasted what was left on the branch for this bowl. Yummy !

The roasted brussels sprouts, fingerlings potatoes (my favorite potato of all time!) and butternut squash with rosemary and olive oil can also make the perfect side dish ! They are crispy, tasty and when you drizzled your veggies with this creamy lemon tahini dressing, they really get a hint of freshness.

Keep this dressing in mind for salads too, it is so good !

Finally, I had spicy pepitas on hand (pumpkins seeds) since we roasted a few after I made my homemade pumpkin puree for all the desserts I baked a few days ago. They make a perfect grab-n-go snack and they're a great substitute for popcorns and chips.
For this bowl, you can also use this pepitas recipe to roast any other nuts you like, though you may need to adjust the cooking time.

The Autumn Harvest Bowl (w/ spicy pepitas + lemon tahini dressing)

Roasted butternut, fingerling potatoes, brussels sprouts, butter beans, spicy pumpkin seeds & quinoa bowl

Yield : 4-6 servings

Ingredients for the roasted fall vegetables

1 butternut squash, diced

0.7 kg (1.5 pounds) potatoes (fingerlings)

0.5 kg (1 pound) brussels sprouts

3 tablespoons olive oil

1 tablespoon fresh rosemary

2 garlic cloves

salt and pepper to taste

1/4 teaspoon chilli flakes (optional)

Ingredients for the lemon tahini dressing

1 garlic clove

1 tablespoon chopped parsley (+ more to garnish the vegetables)

1/3 cup tahini

1/4 cup extra virgin olive oil

Juice of 2 lemons

1/4 cup water

1 tablespoon honey (or maple syrup)

1 teaspoon dijon mustard

Salt and pepper to taste

Ingredients for the spicy pepitas

1 cup fresh pumpkin seeds - see note

1 tablespoon olive oil

1/2 teaspoon smoked paprika

1/4 teaspoon chilli flakes

salt and pepper to taste

For the roasted vegetables : Preheat your oven to 400F.
Slice in half lengthwise your potatoes and brussels sprouts (be sure to cut off stem). Place in a bowl and set aside.
Peel the squash. Slice through the middle lengthwise to make two halves. Remove the seeds with a spoon. Cut into 1-inch cubes and add into the bowl with the other vegetables.
Add the garlic, rosemary, oil, chilli flakes, salt and pepper and toss well to combine. Place on a oiled baking pan and roast for about 35 minutes or so. Be sure to stir once in a while.
For the dressing : whisk together with a hand mixer or a blender all the ingredients until smooth and creamy. Set aside.
For the spicy pepitas : Mix the spices together. Coat the washed seeds with the spicy mixture and oil and stir well. Spread the seeds onto a baking sheet. Roast the seeds at 325F for 10 minutes. Stir well and roast for another 8-10 minutes.
For the bowl : Serve the veggies on top of cooked quinoa and rinsed butter beans. Drizzle dressing over everything. Top each bowl with a few spicy pepitas and chopped parsley.
Enjoy this wonderful nourishing bowl !