Seneca Falls Vegan Harvest Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant bowl of roasted seasonal vegetables and quinoa, tossed in a maple-tahini dressing, inspired by Finger Lakes orchard harvests. This american-inspired vegetarian (vegan) ready in about 40 minutes pairs quinoa, vegetable broth, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups vegetable broth
• 1, peeled and diced into 1/2-inch cubes sweet potato
• 1, peeled and diced into 1/2-inch cubes carrot
• 1 cup, florets broccoli
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tbsp water
• 1/4 cup, chopped fresh parsley
• 1/4 cup, toasted pumpkin seeds

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1/2-inch diced sweet potato, carrot, and broccoli with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Roast 20-25 minutes until vegetables are tender and edges are caramelized, flipping halfway through.
3. Step 3: Cook quinoa: combine 1 cup rinsed quinoa and 2 cups vegetable broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until liquid absorbed. Fluff with a fork.
4. Step 4: Whisk together 3 tbsp tahini, 1 tbsp maple syrup, 1 tbsp lemon juice, and 1 tbsp water until smooth and creamy.
5. Step 5: In a large bowl, combine cooked quinoa, roasted vegetables, and 1/4 cup chopped parsley. Drizzle with tahini dressing and toss until evenly coated. Top with 1/4 cup toasted pumpkin seeds before serving.