Introduction

Autumn Glow Quinoa Bowls are a vibrant, nutritious meal packed with seasonal flavors and textures. This wholesome dish combines roasted butternut squash, fresh kale, crisp apple, and a creamy maple-tahini dressing for a delicious taste of fall in every bite.

A white bowl filled with a base layer of light beige cooked grains, topped with a generous layer of grilled golden-brown cubed squash that have charred edges, all covered unevenly with a creamy light beige sauce sprinkled with green herbs. To one side, there is a portion of dark green cooked leafy vegetables adding contrast to the dish. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa (or farro or brown rice for different texture)
1 medium butternut squash (or sweet potatoes for a twist)
2 cups kale (can substitute with baby spinach)
1 medium apple (or pears for varied sweetness)
1/2 cup dried cranberries (or dried cherries or raisins)
1/4 cup pumpkin seeds (or pecans, sunflower seeds or walnuts)
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)

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Peel and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
Step 3: While the squash roasts, finely chop the kale. In a bowl, massage the kale with a little olive oil and a pinch of salt until it softens and darkens.
Step 4: Prepare the dressing by whisking together tahini, maple syrup, apple cider vinegar, olive oil, and warm water until smooth and creamy.
Step 5: Cook the quinoa according to package instructions, usually about 15 minutes. Once cooked, rinse under cold water to cool and stop the cooking process.
Step 6: Core and dice the apple into bite-sized pieces.
Step 7: To assemble, divide the quinoa into bowls. Top with roasted squash, massaged kale, apple pieces, dried cranberries, and pumpkin seeds.
Step 8: Drizzle the creamy maple-tahini dressing over each bowl just before serving for the perfect finishing touch.

Tips & Variations

For a nut-free version, use sunflower seed butter instead of tahini.
Swap butternut squash with sweet potatoes for a sweeter, earthier flavor.
Add a protein like grilled chicken or chickpeas to make it heartier.
Use lemon juice instead of apple cider vinegar for a brighter citrus note in the dressing.
Toast the pumpkin seeds or nuts lightly before adding for extra crunch and flavor.

Storage

Store leftover Autumn Glow Quinoa Bowls in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. Reheat the quinoa and squash gently before adding the kale and cold toppings. Drizzle with dressing after reheating for best taste.

How to Serve

A white bowl filled with four main layers arranged side by side: at the bottom is a layer of light tan quinoa with small round grains, followed by vibrant orange roasted butternut squash cubes with charred edges on the left. Next to the squash, there are light yellow pear slices with the skin on, cut into wedges. On the right side, a bunch of dark green curly kale leaves serve as the last layer. All layers are topped with a drizzle of creamy white sauce speckled with black pepper, and some red quinoa grains are scattered on top. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, choose quinoa or brown rice as your grain option to keep it gluten-free. Avoid farro if you need a gluten-free meal.

How can I prepare this recipe ahead of time?

You can roast the squash and cook the quinoa a day in advance, then store them in the fridge. Massage the kale and prepare the dressing just before serving to keep everything fresh and vibrant.