Vegan Harvest Bowl with Dijon Mustard Dressing

This platform is proudly ad-free! To keep it that way and support our efforts, some posts may contain affiliate links. These links come at no extra cost to you, but they help us grow and continue providing valuable content. Thank you for your understanding and support!

Struggling to find a healthy, flavorful meal that’s quick to make?

This vegan harvest bowl solves that problem. Packed with vibrant vegetables, hearty grains, and a zesty Dijon mustard dressing, it’s a delicious solution for busy days.

It’s vegan, nutrient-rich, and gluten-free with the right grains. Prep takes just 30 minutes, perfect for weeknights or meal planning. The bowl’s versatility lets you swap ingredients to suit your taste.

Say goodbye to bland, time-consuming meals. Enjoy a colorful, satisfying dish that fuels your body and fits your schedule.

Why Choose This Recipe?

This vegan harvest bowl tackles common meal prep challenges. It’s loaded with fiber, vitamins, and plant-based protein. Unlike processed vegan options, it’s fresh and customizable.

You avoid costly takeout with affordable, seasonal ingredients. The tangy dressing elevates flavors without heavy oils or dairy. It suits gluten-free or nut-free diets with simple swaps.

Perfect for batch cooking, it saves time all week. This recipe delivers health, taste, and convenience in every bite.

Why This Recipe Works

• Bold Flavors: The Dijon mustard dressing cuts through the earthiness of veggies and grains.
• Nutrient-Packed: Kale, sweet potatoes, and quinoa deliver vitamins, minerals, and fiber.
• Easy Prep: Roasting and assembly require minimal effort or skill.
• Diet-Friendly: Adapts to gluten-free, nut-free, or soy-free needs.
• Varied Textures: Crispy chickpeas, creamy avocado, and tender grains create a perfect bite.
• Meal-Prep Ready: Components store well for days of easy meals.

Essential Ingredients

• Quinoa: 1 cup, rinsed (substitute with brown rice or millet)
• Sweet Potatoes: 2 medium, peeled and cubed (about 4 cups)
• Kale: 1 bunch, destemmed and chopped (about 6 cups)
• Chickpeas: 1 can (15 oz), drained and rinsed
• Avocado: 1, sliced
• Red Onion: 1 small, thinly sliced
• Olive Oil: 3 tbsp, divided
• Smoked Paprika: 1 tsp (for chickpeas)
• Garlic Powder: 1 tsp (for chickpeas)
• Salt: 1 tsp, divided
• Black Pepper: ½ tsp, divided

Dijon Mustard Dressing:

• Dijon Mustard: 2 tbsp
• Lemon Juice: 2 tbsp (freshly squeezed)
• Maple Syrup: 1 tbsp (or agave nectar)
• Olive Oil: ¼ cup
• Garlic: 1 clove, minced
• Salt: ¼ tsp
• Black Pepper: ¼ tsp

Optional Ingredients:

• Toasted Pumpkin Seeds: ¼ cup, for crunch
• Dried Cranberries: ¼ cup, for sweetness
• Fresh Parsley: 2 tbsp, chopped, for garnish

Substitutions:

• Swap kale for spinach or arugula.
• Use butternut squash instead of sweet potatoes.
• Replace quinoa with farro for a chewier texture.

Equipment Needed

• Large baking sheet
• Medium saucepan
• Mixing bowl (for dressing)
• Whisk or fork
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Colander (for rinsing quinoa and chickpeas)
• Tongs or spatula

This site is proudly ad-free and only you can make this site possible, so check out any links below to support us.

As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you but these links help us grow and continue providing valuable content.

How to Make Vegan Harvest Bowl with Dijon Mustard Dressing

1. Preheat Oven. Set to 400°F (200°C).
2. Cook Quinoa. Rinse 1 cup quinoa in a colander. Add to a saucepan with 2 cups water. Bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes. Fluff with a fork. Set aside.
3. Prepare Sweet Potatoes. Peel and cube sweet potatoes into ½-inch pieces. Toss with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet.
4. Roast Chickpeas. Drain and rinse chickpeas. Pat dry. Toss with 1 tbsp olive oil, smoked paprika, garlic powder, ¼ tsp salt, and ¼ tsp black pepper. Add to the baking sheet with sweet potatoes.
5. Bake. Roast sweet potatoes and chickpeas for 25 minutes. Flip halfway through. Ensure sweet potatoes are tender and chickpeas are crispy.
6. Massage Kale. Place chopped kale in a large bowl. Add 1 tbsp olive oil and ¼ tsp salt. Massage for 1-2 minutes until softened.
7. Make Dressing. In a small bowl, whisk Dijon mustard, lemon juice, maple syrup, olive oil, minced garlic, salt, and black pepper until smooth.
8. Assemble Bowls. Divide quinoa, roasted sweet potatoes, chickpeas, massaged kale, sliced avocado, and red onion among 4 bowls.
9. Add Dressing. Drizzle each bowl with 1-2 tbsp of Dijon mustard dressing.
10. Garnish. Sprinkle with optional pumpkin seeds, dried cranberries, or parsley.

Tips for Success

• Pat Chickpeas Dry: Removes excess moisture for crispier roasting.
• Massage Kale Thoroughly: Softens leaves for better texture.
• Roast Evenly: Spread sweet potatoes and chickpeas in a single layer.
• Make Dressing Ahead: Store in the fridge for up to 5 days.
• Batch Cook Grains: Cook extra quinoa for other meals.
• Freeze Extras: Roasted veggies and chickpeas freeze well for 1 month.
• Taste Dressing: Adjust lemon or maple syrup for balance.

Nutritional Information

Per serving (based on 4 servings, without optional ingredients):

• Calories: 450 kcal
• Fat: 22g (3g saturated)
• Protein: 12g
• Carbohydrates: 55g
• Fiber: 10g
• Net Carbs: 45g

Note: Values vary by ingredient brand. Check labels for dietary compliance (e.g., gluten-free quinoa). Consult a nutritionist for precise needs.

Customizing the Recipe

Swap ingredients for variety. Try roasted zucchini or carrots instead of sweet potatoes. Use lentils for extra protein.

Add heat with chili flakes or sriracha in the dressing. Experiment with herbs like cilantro or basil.

For a sweeter twist, include roasted beets. Top with vegan feta or nutritional yeast for cheesy flavor. Mix and match to suit your preferences.

Common Mistakes to Avoid

• Overcooking Quinoa: Check at 15 minutes to avoid mushiness.
• Skipping Kale Massage: Unmassaged kale is tough and chewy.
• Crowding the Baking Sheet: Causes steaming, not roasting.
• Underseasoning: Taste and adjust salt and spices before serving.
• Thin Dressing: Whisk thoroughly to emulsify properly.
• Using Wet Chickpeas: Damp chickpeas won’t crisp up.

Storage and Reheating

Store leftovers in airtight containers. Keep components separate for best quality. Refrigerate for up to 4 days.

Freeze roasted sweet potatoes and chickpeas for 1 month. Store dressing separately for 5 days in the fridge. Reheat veggies and chickpeas in a 350°F oven for 10 minutes.

Microwave quinoa for 1-2 minutes. Add fresh avocado and dressing after reheating.

Pairing Suggestions

Serve with a crisp cucumber salad for freshness. Pair with a chilled herbal tea or sparkling water with lemon.

For dessert, try vegan berry sorbet. All pairings are vegan and gluten-free, aligning with the bowl’s dietary focus.

Frequently Asked Questions

Can I Make This Recipe Gluten-Free?

Use certified gluten-free quinoa or millet. Double-check all ingredient labels for cross-contamination.

How Can I Make It Nut-Free?

Skip pumpkin seeds or use sunflower seeds. Ensure no nut-based oils in your ingredients.

Can I Prep This Ahead of Time?

Yes, cook quinoa, roast veggies, and make dressing up to 3 days ahead. Store separately and assemble when ready.

What If I Don’t Like Kale?

Substitute with spinach, arugula, or mixed greens. No massaging needed for these alternatives.

How Do I Store Leftovers?

Refrigerate components separately in airtight containers for 4 days. Freeze veggies and chickpeas for 1 month.

Can I Add Protein?

Add lentils, tofu, or tempeh for extra protein. Roast or pan-sear them with similar spices.

Is the Dressing Freezer-Friendly?

No, the dressing may separate when frozen. Make fresh or store in the fridge for 5 days.