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Fall in Love with Autumn Glow Quinoa Bowls Packed with Flavor Recipe

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★★★★★

5 from 128 reviews

These Autumn Glow Quinoa Bowls are a vibrant, nourishing meal perfect for fall. Featuring roasted butternut squash, nutrient-packed quinoa, fresh kale, crisp apple, dried cranberries, and a creamy maple-tahini dressing, this bowl balances warm roasted flavors with fresh, tangy notes. It’s easy to customize with alternative grains, fruits, or nuts to suit your taste or dietary preferences.

Ingredients

Scale

Grain and Vegetables

  • 1 cup quinoa (or farro or brown rice for different texture)
  • 1 medium butternut squash, peeled and cubed (or sweet potatoes for a twist)
  • 2 cups kale, chopped (can substitute with baby spinach)
  • 1 medium apple, diced (or pears for varied sweetness)

Additional Toppings

  • 1/2 cup dried cranberries (or dried cherries or raisins)
  • 1/4 cup pumpkin seeds (or pecans, sunflower seeds or walnuts)

Dressing

  • 1/4 cup tahini (or sunflower seed butter for nut-free)
  • 2 tablespoons maple syrup (or agave syrup or honey)
  • 2 tablespoons apple cider vinegar (or lemon juice)
  • 2 tablespoons olive oil (or avocado oil)
  • 2–4 tablespoons warm water (to thin the dressing as needed)
  • Salt and pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash.
  2. Roast Butternut Squash: Toss the cubed butternut squash with olive oil, salt, and pepper ensuring all pieces are lightly coated. Spread them in a single layer on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
  3. Massage Kale: Place chopped kale in a large bowl, drizzle with a small amount of olive oil and a pinch of salt. Massage the leaves gently with your hands for about 2-3 minutes until softened and vibrant green.
  4. Prepare Dressing: In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, olive oil, and warm water until creamy and smooth. Adjust thickness with water as needed.
  5. Cook Quinoa: Rinse the quinoa under cold water to remove bitterness. Cook quinoa according to package instructions, usually around 15 minutes until fluffy. Drain and allow to cool slightly.
  6. Assemble Bowls: In serving bowls, layer cooked quinoa as the base. Top with roasted butternut squash, massaged kale, diced apple, dried cranberries, and pumpkin seeds for crunch.
  7. Serve with Dressing: Drizzle the creamy maple-tahini dressing over each bowl just before serving to maintain fresh textures and flavor contrast.

Notes

  • Farro or brown rice are excellent alternatives to quinoa if you prefer a different texture or grain.
  • Adjust the sweetness of the dressing by increasing or decreasing maple syrup or switching to honey or agave.
  • Use sunflower seed butter to keep the bowl nut-free without sacrificing the creamy dressing consistency.
  • This bowl is perfect for meal prep; assemble ingredients separately and add dressing just before eating.
  • Feel free to add roasted chickpeas or grilled chicken for extra protein if not vegan.

Keywords: quinoa bowl, roasted butternut squash, autumn recipe, healthy bowl, tahini dressing, fall recipes, vegan lunch, meal prep

Find it online: https://platedbyemma.com/fall-in-love-with-autumn-glow-quinoa-bowls-packed-with-flavor-recipe/