Description

Need a quick, healthy, and beautiful meal? This Harvest Glow Bowl is packed with sweet roasted peaches, crispy maple chickpeas, fluffy quinoa, and a golden turmeric-tahini dressing. It’s vegan, gluten-free, and meal-prep friendly—perfect for busy days when you want something nourishing but easy!

Ingredients

For the Bowl:

1 can (15 oz) chickpeas, drained, rinsed & patted dry
2 tbsp maple syrup (or honey)
1 tbsp olive oil
2 ripe peaches, sliced (or sub pears/apples)
1 tsp cinnamon
1 cup quinoa, uncooked
2 cups arugula (or spinach/kale)
1 carrot, shredded
2 tbsp pumpkin seeds (optional, for crunch)

For the Turmeric-Tahini Dressing:

¼ cup tahini
2 tbsp lemon juice
1 tbsp maple syrup
½ tsp turmeric
1 clove garlic, minced
3-5 tbsp warm water (to thin)
Salt & pepper to taste

Instructions

1. Crispy Maple Chickpeas

Preheat oven to 400°F (200°C).
Toss chickpeas with olive oil, maple syrup, and salt.
Spread on a parchment-lined tray and roast for 25-30 mins, shaking halfway, until crispy.

2. Roasted Peaches

Toss peach slices with olive oil & cinnamon on a separate tray.
Roast for 15-20 mins until caramelized.

3. Cook Quinoa

Rinse quinoa, then cook in 2 cups water (or broth) for 12-15 mins. Fluff with a fork.

4. Make the Dressing

Whisk tahini, lemon juice, maple syrup, turmeric, garlic, and water until smooth. Adjust thickness with water.

5. Assemble Bowls

Base: Arugula + quinoa
Toppings: Roasted peaches, chickpeas, shredded carrot
Drizzle: Turmeric-tahini dressing
Garnish: Pumpkin seeds

Notes

✅ Store components separately for freshness.
✅ Dressing keeps for 5 days—just shake before using.
✅ Reheat chickpeas & peaches in the oven or air fryer to keep them crispy.

Prep Time: 15 mins
Cook Time: 25 mins

Nutrition

Calories: 400 Cal Per Serving
Fat: 18g
Carbohydrates: 45g
Fiber: 9g
Protein: 13g