These Veggie Bowls are simple, delicious and a great dish to whip up in the late winter/early spring.

Farm Girl Veggie Bowls

by Dishing Up the Dirt

Prep Time: 25 minutes  |  Cook Time: 25 minutes  |  Serves: 4



  • 1 cup dry quinoa
  • 1 medium-sized butternut squash, peeled, seeded and cut into 1/2 inch chunks
  • 1 pound brussels sprouts, trimmed and halved
  • 1 cup cooked chickpeas (rinsed and drained, if from a can)
  • 2 tablespoons olive oil
  • 1 small bunch of kale, tough stems removed and torn into bite-size pieces, about 3 cups worth
  • fine sea salt and freshly ground black pepper


  • 1/4 cup tahini
  • 2 tablespoons unseasoned rice wine vinegar
  • 2 teaspoons mellow white miso
  • 2 teaspoons low-sodium tamari or soy sauce
  • 2 teaspoons pure maple syrup
  • pinch of crushed red pepper flakes


  1. Prepare the veggie bowl: Preheat the oven to 425F. Prepare the the quinoa according to package directions and set aside.
  2. Place the butternut squash, Brussels sprouts, and chickpeas in a large bowl. Drizzle them with 1 tablespoon of the olive oil and toss until coated. Spread the veggies on a large rimmed baking sheet. Bake in the oven until the veggies are lightly browned and the butternut squash is tender. About 18-20 minutes. Toss the vegetables halfway through cooking.
  3. Place the kale in a large bowl and toss with the the remaining 1 tablespoon of oil. Add the kale to a baking sheet and put it in the oven for 5-7 minutes or until the leaves crisp up a bit.
  4. While the veggies roast, make the dressing. Add all of the dressing ingredients, along with 1/4 cup of water, to a small bowl and whisk until smooth, or use an immersion blender or food processor.  Taste and adjust the seasonings if desired.
  5. Divide the quinoa between four bowls and top each bowl with an equal portion of the veggies. Drizzle with the dressing and serve.


  • *This recipe is from the Dishing up the Dirt cookbook

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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