Winter Harvest Bowl with Creamy Maple Tahini

With February here, I’m leaning into simple, cozy bowls made with winter vegetables that are easy to find and easy to love. This Winter Harvest Bowl is built around roasted sweet potatoes, carrots, onion, and corn, served over Palmini rice and finished with a creamy maple tahini dressing.

It’s the kind of meal that works just as well for a weeknight dinner as it does for make-ahead lunches — comforting without being heavy, nourishing without trying too hard.

This bowl includes 7 different plants, making it naturally fiber-rich, balanced, and satisfying.

Why this bowl works

• Sweet potatoes & carrots are winter staples and rich in beta-carotene, supporting skin and immune health

• Onions add depth and flavor as they caramelize in the oven

• Corn brings contrast and a touch of natural sweetness

• Palmini rice, made from hearts of palm, keeps the base light while still feeling hearty

• Tahini adds healthy fats and creaminess without dairy

Ingredients (serves 2–3)

Roasted vegetables

• 1 medium sweet potato, peeled and diced

• 2–3 carrots, sliced into coins or half-moons

• 1 small onion, sliced

• 1 cup corn (fresh or frozen, thawed)

• Olive oil

• Kosher salt and black pepper

Base

• 1 package Palmini rice, rinsed and drained

Creamy maple tahini dressing

• ¼ cup tahini

• 1½ tablespoons maple syrup

• 1–2 tablespoons lemon juice

• 1 small garlic clove, grated (optional)

• Warm water, to thin

• Salt, to taste

Instructions

1. Roast the vegetables
   Preheat oven to 425°F.
   Toss sweet potatoes, carrots, onion, and corn with olive oil, salt, and pepper. Spread evenly on a sheet pan and roast for 25–30 minutes, flipping once, until tender and lightly caramelized.

2. Prepare the Palmini rice
   Rinse and drain the Palmini rice well. Warm in a skillet over medium heat with a drizzle of olive oil and a pinch of salt for 3–4 minutes, until heated through.

3. Make the maple tahini dressing
   Whisk tahini, maple syrup, lemon juice, garlic (if using), and salt. Add warm water a tablespoon at a time until smooth and pourable.

4. Assemble the bowls
   Spoon Palmini rice into bowls, top with roasted vegetables, and drizzle with the maple tahini dressing.

Variations & swaps

• Add chickpeas or white beans for extra protein

• Swap Palmini rice for quinoa, farro, or brown rice

• Finish with red pepper flakes or chili crisp for heat

• Add fresh herbs (parsley or cilantro) if you have them

Make-ahead tips

• Roast vegetables and dressing can be made up to 3 days ahead

• Store components separately for best texture

• Dressing may thicken in the fridge — thin with warm water before serving