Winter Harvest Bowl with Hazelnut Dukkah
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
Warming bowl of quinoa and lentils with seasonal winter vegetables: cauliflower, beets, brussels sprouts, green topped with a flavourful hazelnut dukkah
  • ½ Cup Quinoa
  • ½ Cup Lentils
  • 1 Cup Water
  • 2 Medium sized steamed beets
  • ½ Head of cauliflower
  • 1 Cup brussels sprouts (Approx.)
  • 2 Handfuls of mixed greens
  • 2 Carrots
  • 1 Watermelon Radish (Optional)
  • ½ Lemon
  • Mint
  • Sprouts to garnish
  • Dukkah;
  • ⅔ Cup Hazelnuts
  • ½ Cup Sesame Seeds
  • 2 Tbsp Cumin Seeds
  • 2 Tbsp Coriander Seeds
  1. Preheat over to 375.
  2. To make the quinoa and lentils, bring 1 cup of water to a boil. Add the quinoa and lentils and reduce to a simmer for 15-20 minutes. Fluff with a fork and set a side.
  3. While the water is boiling and quinoa is cooking, remove the stems from your cauliflower and chop into florets. Chop your brussels sprouts in quarters. Add them to a baking sheet lined with parchment paper and bake for about 35 minutes.
  4. While the veggies are roasting, prepare the dukkah. Place the hazelnuts on a baking sheet and roast for 10 minutes. When they are finished, place them on a tea towel and knead them with your hands to remove the skins. Don't worry about being perfect, it's okay if there are some skins left on.
  5. Meanwhile add your cumin seeds, coriander seeds and sesame seeds to a pan. Toast until the sesame is turning brown and the spices are fragrant (about 5-7 minutes).
  6. Add the hazelnuts, sesame seeds and spices to a food processor and process until it's a fine crumble.
  7. Once everything is complete scoop quinoa mix and mixed greens into bowls. Dress the quinoa with lemon and fresh mint. Add the roasted veggies and top with fresh carrot (I peeled mine into ribbons) and radish (sliced thinly), enjoy!
  8. I recommend making a large batch of this for simple and customizable bowls throughout the week!
Notes: I steam my beets in a large batch before since they take a while. Then save for the week to make salads, smoothies, bowls, hummus and even baking!
Recipe by Plentyfull Vegan at