Yummm Golden Harvest Quinoa Bowl 
— this one’s all about wholesome, cozy abundance in a bowl. Think roasted veggies, fluffy quinoa, creamy dressing, and that golden autumn-meets-spring color palette 
Perfect for meal prep, lunch dates, or feel-good dinner vibes.
Golden Harvest Quinoa Bowl
Ingredients:
For the bowl:
- 1 cup quinoa (rinsed & cooked)
- 1 sweet potato, cubed
- 1 cup roasted chickpeas (or canned, drained & seasoned)
- 1 small zucchini or yellow squash, sliced
- ½ cup shredded purple cabbage (for color contrast!)
- Handful of baby spinach or kale
- Olive oil, salt, pepper, paprika for roasting
For the golden tahini dressing:
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- ½ tsp turmeric (for that golden glow)
- 1 small garlic clove (grated or minced)
- 1–2 tbsp warm water (to thin)
Instructions:
- Cook quinoa: Use 2 cups water for 1 cup quinoa. Simmer for ~15 min, fluff with a fork, and set aside.
- Roast veggies: Toss sweet potato, zucchini, and chickpeas in olive oil, salt, pepper, and paprika. Roast at 400°F (200°C) for 20–25 minutes until golden and crispy.
- Make the dressing: Whisk all dressing ingredients together until smooth and creamy. Add more water if you want it drizzle-y.
- Assemble the bowl:
Base of quinoa → add roasted veg + chickpeas → toss in greens & cabbage → drizzle with that golden tahini magic → sprinkle with pumpkin seeds or hemp hearts if you’re feeling fancy.
Optional Add-ons:
- Sliced avocado
- Roasted beets or carrots
- Feta or vegan cheese crumble
- A squeeze of citrus or extra herbs
Vibe Check:
It’s the bowl that says “I love my body, my taste buds, and the planet.” 
Want a cozy fall-to-spring themed caption or a colorful meal prep reel script for this one? I’m here for it!
