Autumn Matcha Quinoa Power Bowl
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Cozy, nourishing, and just the right amount of green 💚
You know that weird in-between moment where your body says “I want cozy” but your taste buds are like, “Soup? Already??”
Yeah, we feel that too. As much as we love vine-ripened tomatoes and fresh summer salads, the shift into fall calls for something a little warmer—but not quite chili-level cozy.
Enter the Autumn Matcha Quinoa Power Bowl: a perfect transitional recipe packed with plant-based protein, roasted seasonal veggies, and a creamy matcha tahini sauce that’s smooth, savory, and full of clean energy (thanks, First Whisk). This bowl bridges that seasonal gap with style and it’s just as good for dinner as it is meal-prepped for your weekday lunch game.
Thanks Lee of The Rogue Brussel Sprout for creating this recipe for us!
Ingredients
- 1 cup uncooked quinoa
- 1 large sweet potato
- 15‑oz can chickpeas
- Salt & pepper, to taste
- 4 cups arugula
- 1 large pear
- ¼ cup roasted salted pecans
- ¼ cup tahini
- 2 Tbsp fresh‑squeezed lemon juice
-
1 tsp Matcha Nude (we love using First Whisk here)
- Generous few pinches of salt
For the Bowl
For the Matcha Tahini Sauce
Directions
Preheat oven to 425°F (220°C).
- Cook quinoa according to package instructions; set aside.
- While quinoa cooks, peel and dice the sweet potato. Drain and rinse the chickpeas.
- Spread sweet potato and chickpeas on a large, oiled baking sheet. Season generously with salt and pepper. Roast for 15–20 minutes until sweet potato is tender and chickpeas are golden.
- To make the sauce, whisk together tahini, lemon juice, Matcha Nude, and salt. Add water, 1 tsp at a time, if needed to reach your desired creamy consistency.
- Assemble bowls: divide quinoa, roasted sweet potato, and chickpeas between four bowls. Add 1 cup arugula per bowl. Slice the pear and distribute evenly. Top each bowl with pecans.
- Drizzle matcha tahini sauce generously over each bowl and serve immediately.
Recipe Note
Meal Prep Directions
Prepare the quinoa, chickpeas, sweet potatoes, and sauce as directed. Store components separately in airtight containers in the fridge for up to 4–5 days.
To serve: reheat quinoa, sweet potato, and chickpeas, then add arugula, fresh pear, and pecans after heating. Drizzle with sauce just before eating. Add a splash of water to thin the sauce if it thickens during storage.
Customization Notes
- This bowl is endlessly flexible. Here are a few of our favorite swaps:
- Try farro, brown rice, or barley instead of quinoa.
- Sub in butternut squash, delicata, or even roasted carrots for sweet potato.
- Swap chickpeas for your favorite protein - grilled chicken, tempeh, or lentils work great.
- Use spinach or mixed greens instead of arugula.
- Use apples, persimmons, or dried cranberries instead of pear.
- Swap pecans for walnuts, pumpkin seeds, or almonds.
Why We Love It
This recipe is all about balance: grounding and warm, but still bright and fresh. It’s the kind of feel-good meal that checks all the boxes—plant-based, packed with fiber and antioxidants, and drizzled with a next-level matcha sauce that brings a boost of calm energy. The Matcha Nude tahini sauce ties it all together, offering that signature clean matcha taste in a creamy, lemony dressing you’ll want to put on everything.
Whether you're easing into fall, meal prepping for a busy week, or just craving a nourishing bowl with real flavor—this one's for you.
Looking for more cozy matcha recipes?
Explore our recipe archive for matcha-powered breakfasts, lunches, mocktails, and snacks that fit your vibe year-round.
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