Fall Harvest Energy Bowl

fall harvest energy bowl

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This fall harvest energy bowl was inspired by one I grabbed in Nantucket for our ferry ride. We had already gotten some delicious grab and go items from Nantucket Culinary to enjoy at Jettie’s Beach one day, so it was an easy decision to head there again! I created an equally yummy, but creamier dressing and made it easier to throw together for lunch any day.

fall harvest energy bowl

Fall Harvest With Ease

While I love warm kale salads, they usually taste best to me fresh, and I wasn’t going to try to replicate what Nantucket culinary did there. So, I opted to prep the other ingredients to top mixed greens for an easier fall harvest energy bowl.

There’s actually a lot of short cuts on top of this, too!

  • I’ve had lots of bell peppers from our CSA share this season, so roasted my own, but typically would opt for jarred.
  • I roasted these chickpeas (the same time as the peppers and sweet potatoes), but often buy those as well! Do note that store bought packaged roasted chickpeas will be very crunchy, and these have a little more chew to them.
  • Did you know that microwave quinoa in a cup is a thing? I didn’t either, until I noticed them on my client, Now Foods, website. We now get delivered as 6 packs and they’re absolutely perfect for lunches! Tim keeps a few in his office.
  • No shortcuts on the sweet potatoes or onions – sorry! But you can do like we do, and chop and roast a bunch of them as part of food prep… Which can totally just be making the sweet potatoes and onions while you’re cooking a different meal that week. If you have a hack for roasting sweet potatoes and onions that I haven’t heard about, leave it in the comments!

The Creamy Fall Dressing

creamy dairy free fall dressing

It’s no secret that I don’t eat dairy, so it’s limited in our house for the boys, too, just out of ease. Who doesn’t love a creamy dressing, though? Tahini is the star, blended with maple, mustard and some apple cider vinegar. In 60 seconds you have a dreamy creamy dairy free dressing for this fall harvest energy bowl and to use on top of roasted vegetables (like brussels sprouts – oh, so good!).

I like dressings more thin, so the directions do include a little water to thin it out, but feel free to leave it more thick if that’s your speed.

Make it Your Own

I love every ingredient here, but you can totally get by with even more swaps than I noted above. No peppers? Leave them out. No sweet potatoes? Use cubed squash. Out of quinoa? Use farro or rice. No time to make your own dressing? You get it…

One addition I suggest for my readers who are more physically active is additional protein. This is fine for the average person exercising 150 minutes per week or less, or if you’re already incorporating more protein at other meals and snacks. But, I’d suggest 2 or so ounces of tofu, tuna, salmon, or even a hard boiled egg for a boost so that you’re ensuring adequate muscle repair.

vegan fall power bowl

fall harvest energy bowl

Fall Harvest Energy Bowl

This Fall Harvest Energy Bowl brings together the best flavors and textures of the season for a flavorful and filling lunch or dinner.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American


  • 1.5 lbs sweet potatoes cubed
  • 1 small-medium red onion chopped
  • 1 cup quinoa cooked
  • 1 can chickpeas rinsed and drained
  • 2 tbsp olive oil divided
  • ½ tsp garlic powder
  • ½ tsp dried sage
  • ½ tsp dried thyme
  • ½ tsp salt
  • 8 ounces roasted red peppers may use jarred
  • 8 cups mixed greens
  • 4-6 tbsp dried cranberries


  • ¼ cup tahini
  • 3 tbsp apple cider vinegar
  • 1 tbsp whole grain dijon mustard
  • 2 tbsp pure maple syrup
  • 2-4 tbsp water
  • tsp salt
  • ¼ tsp black pepper


  • Preheat oven to 400°. While oven is heating, cube sweet potatoes into 1/2 inch cubes and mix with chopped onion and 1 tbsp olive oil in a small bowl. Spread on a large baking sheet (do not let potatoes overlap) and bake for 25-30 minutes, stirring twice while baking.
  • In a small bowl, mix the drained (mostly dried) chickpeas with the other tablespoon of oil as well as the garlic powder, sage, thyme, salt and pepper. Spread on a baking sheet and bake for 10 minutes. Remove from the oven, stir, and bake an additional 8-10 minutes.
  • While the sweet potatoes and chickpeas are baking, cook your quinoa according to package instructions and chop roasted peppers if desired.
  • With all other ingredients cooking, whisk all dressing ingredients, except for water, together in small bowl. Whisk in water 1 tablespoon at a time, until desired consistency is reached.
  • Once all ingredients have cooked, build your energy bowls. You can mix all of the cooked ingredients with the mixed greens, peppers, dried cranberries and dressing in a large mixing bowl before serving, or separate ingredients into 4 to 6 bowls or storage containers before adding the dressing to each.
Keyword vegan fall harvest energy bowl, vegan fall recipes
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fall energy power bowl

fall harvest energy bowl

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