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Autumn Glow Quinoa Bowls Recipe

Autumn Glow Quinoa Bowls Recipe
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★★★★★

5.1 from 24 reviews

Autumn Glow Quinoa Bowls are a vibrant, nutrient-packed meal combining fluffy quinoa, roasted butternut squash, fresh kale, crisp apple, and sweet dried cranberries, all brought together with a creamy maple tahini dressing. Perfect for a wholesome lunch or dinner, this recipe celebrates fall flavors with a delightful balance of sweet, savory, and tangy notes.

Ingredients

Scale

Bowl Base (serves 4):

  • 1½ cups cooked quinoa
  • 3 cups roasted butternut squash cubes
  • 2 cups chopped kale (stems removed)
  • 1 apple, diced
  • ½ cup dried cranberries
  • Optional: pumpkin seeds or chopped pecans for crunch

Maple Tahini Dressing:

  • ¼ cup tahini
  • 2 Tbsp pure maple syrup
  • 2 Tbsp apple cider vinegar or lemon juice
  • 1 Tbsp olive oil
  • 2 Tbsp warm water (adjust for consistency)
  • Salt & pepper to taste

Instructions

  1. Roast squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until the squash is tender and caramelized, stirring once halfway through.
  2. Prep kale: While the squash roasts, massage the chopped kale with a little olive oil and a pinch of salt. This softens the leaves, making them more palatable and easier to digest.
  3. Make dressing: In a small bowl, whisk together tahini, pure maple syrup, apple cider vinegar (or lemon juice), olive oil, warm water, salt, and pepper until smooth. Adjust the consistency by adding more warm water if necessary for a pourable dressing.
  4. Assemble bowls: Divide the cooked quinoa evenly among four bowls. Top each bowl with roasted butternut squash cubes, massaged kale, diced apple, dried cranberries, and pumpkin seeds or chopped pecans if desired.
  5. Finish: Drizzle each bowl generously with the maple tahini dressing. Serve immediately warm or chilled according to your preference.

Notes

  • For added protein, consider topping the bowls with roasted chickpeas or grilled chicken.
  • Maple tahini dressing can be stored in the refrigerator for up to 3 days; stir well before using.
  • You can substitute kale with spinach or Swiss chard for a different leafy green flavor.
  • Adjust sweetness by varying the amount of maple syrup in the dressing.
  • Use seasonal nuts or seeds such as walnuts or sunflower seeds for extra texture.

Nutrition

Keywords: quinoa bowl, fall recipe, roasted butternut squash, kale salad, maple tahini dressing, healthy meal, vegetarian bowl, autumn recipe

Find it online: https://platedbyemma.com/autumn-glow-quinoa-bowls-recipe/