This hearty quinoa & veggie bowl with pumpkin sage hummus features everything you love about fall! Warm spices, fresh sage, and plenty of in-season veggies come together for a nourishing, easily customizable dinner or lunch. Top with freshly grated parmesan for the finishing touch!

Today I have the best fall dinner recipe for you!

This creation was dreamed up out of a desire to have a fall/winter version of the summer quinoa/veggie bowl with sun-dried tomato hummus that I love so much. Thankfully what I have come up with has met my high expectations!

One of the best parts about this recipe is that everything can be made in advance, making it perfect for meal prep or for busy evenings when you may have more time to cook earlier in the day. It also makes plenty of leftovers to enjoy all week long.

Read on for full recipe details!

How to prepare your Quinoa & Veggie Bowl w/ Pumpkin Sage Hummus:

We are preparing four components to this stellar bowl:

–> Quinoa
–> Pumpkin sage hummus
–> Roasted veggies
–> Freshly grated parmesan

The options are endless as to how you go about this recipe prep! I recommend whatever works for your schedule/cooking timeline.

Personally, if I were making this for dinner tonight, I might:

1. Get my veggies roasting! Chop, drizzle with oil, season, and get them going while I prepare the other components.
2. While the veggies are in the oven, I would next get the quinoa going.
3. While everything is cooking/roasting, I would grate the parmesan cheese and make the pumpkin sage hummus.

That being said, feel free to make the components in any order, including in advance to reheat for later! (One of my favorite methods 🙂 ).

What is in these Quinoa & Veggie Bowls? What are other mix-and-match substitutions? 

I’m excited you asked! The sky is the limit as far as creativity here!

• Quinoa: While I like quinoa in this dish, you could also substitute:
  • Farro
  • Brown rice
  • Any other grain of choice
  • Make it a wrap!

• Pumpkin sage hummus: Bursting with fresh sage, as well as cinnamon, nutmeg, and allspice. What are we doing in fall if we aren’t making pumpkin hummus?? However, you could also try:
  • Regular-flavored hummus (or any other hummus you think might go well)
  • Store-bought hummus
  • Another sauce, such as pesto or even a marinara/tomato-based sauce

• Roasted veggies: In this recipe, I recommend tri-color carrots, butternut squash, brussels sprouts, and white onion. Other great ideas include:
  • Acorn or delicata squash
  • Beets
  • Sweet potatoes
  • Cauliflower
  • Broccoli

• Freshly grated parmesan: For a salty, flavorful addition! You could also try:
  • Goat cheese or feta
  • (or leave off if dairy-free!)

What to serve with Quinoa & Veggie Bowls w/ Pumpkin Sage Hummus:

To round out your dish, I recommend serving it with something like:

–> A fall-inspired side salad with greens, dried cherries, and crumbled pecans
–> Homemade or store-bought bread or biscuits
–> Homemade or store-bought applesauce (or simply fresh apple slices sprinkled with cinnamon)
–> Even a cup of fall-flavored soup would be great if you’re feeling ambitious and/or have a favorite cafe to swing by!

Quinoa & Veggie Bowls with Pumpkin Sage Hummus:

Preparation Time: 20 mins (can also prep hummus/cheese while veggies are roasting to reduce overall time)
Cook Time: ~30 mins
Total Time: 50 mins
Yields: ~6-7 servings

Ingredients:
Roasted veggies: (amounts are approximate; adjust based on the amount you’d like!)
12 oz tri-color carrots (bags can be found at Trader Joe’s; can also sub regular carrots)
1 white onion
1 lb butternut squash cubes (or see here for how to chop one from whole)
1 lb brussels sprouts
Avocado oil for drizzling
Dried rosemary for seasoning
Salt + pepper for seasoning
Quinoa:
1 cup dry quinoa
2-2.5 cups water
Dash of salt
Pumpkin sage hummus:
15 oz can chickpeas (drained and rinsed)
3/4 cup pumpkin puree
1 tbsp olive oil
3 tsp maple syrup
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
1/8 tsp allspice
15 twists fresh black pepper
2 tbsp water (to thin, add more as needed)
3 tbsp fresh sage (roughly chopped)

Fresh parmesan, for topping

Directions:

1. Preheat oven to 400 F. Line two sheet trays with parchment paper.
2. Use a large cutting board to prepare veggies for roasting. Evenly chop the carrots, white onion, brussels sprouts, and butternut squash into ~1/2 inch pieces. Make sure to remove the woody ends of the brussels sprouts. Chopping the veggies as evenly as you can will help ensure that the veggies roast/cook evenly.
3. Add chopped veggies to a large mixing bowl. Drizzle with avocado oil and stir to evenly coat.
4. Spread chopped veggies evenly onto prepared baking trays. Season generously with salt, pepper, and dried rosemary.
5. Place baking trays in oven for about 30 mins, stirring halfway. (Note: cooking time may vary and is based on personal preference as far as how well-roasted you’d like your veggies to be).
6. While veggies are cooking, prepare quinoa according to package instructions. I generally add quinoa, water, and a dash of salt to a large pot, bring everything to a boil, and let simmer until the water is absorbed and the quinoa is cooked.
7. Grate parmesan and set aside.
8. Prepare pumpkin sage hummus: add drained/rinsed chickpeas, pumpkin puree, olive oil, maple syrup, water, spices, and salt + pepper to a food processor. Blend until smooth. Add a touch more water to thin, if needed. Adjust maple syrup or salt according to preferences.
9. Add roughly chopped sage to food processor and give hummus a few more quick pulses. Set hummus aside in a bowl for serving.
10. To prepare quinoa and veggie bowls: add quinoa to a wide bowl or plate and top with a bed of roasted veggies. Add a good dollop of pumpkin sage hummus and sprinkle with fresh parmesan. I recommend mixing everything together before eating!

Notes:

• Feel free to make more/less veggies and quinoa depending on how much you’d like and/or your desire for leftovers. Any leftover pumpkin sage hummus would also be great as a dip for veggies/crackers or spread onto a wrap or sandwich!
• Leftovers will keep well in the refrigerator for up to 6 days. I recommend storing the components of the bowl separately.
• To reheat, I recommend heating the quinoa/veggies and then adding the hummus and cheese cold (or at room temp).
• Other tasty topping ideas include dried cherries or dried cranberries, pepitas, or crushed pecans.

I hope you enjoy this flavorful fall dish as much as I do! Have a wonderful rest of the week!