Fall in Love with Autumn Glow Quinoa Bowls Packed with Flavor Recipe
Experience the vibrant flavors of autumn with these Autumn Glow Quinoa Bowls. Packed with nutrient-rich quinoa, roasted butternut squash, nutrient-dense kale, crisp apples, sweet dried cranberries, and crunchy pumpkin seeds, all brought together with a creamy maple-tahini dressing. This wholesome, colorful bowl is perfect for a healthy lunch or dinner, combining sweet, savory, and tangy notes for a delightful seasonal meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Grains and Vegetables
- 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)
Fruits and Nuts
- 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)
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)
- 3–4 tablespoons warm water (to thin dressing, optional)
- Salt and pepper to taste
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Prepare and Roast Squash: Peel and cube the medium butternut squash. Toss the cubes with olive oil, salt, and pepper until evenly coated. Spread on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and caramelized.
- Massage the Kale: While the squash roasts, chop the kale (or baby spinach if using). Place in a large bowl and massage with a drizzle of olive oil and a pinch of salt until leaves soften and become bright green.
- Cook Quinoa: Rinse 1 cup of quinoa under cold water to remove bitterness. Cook quinoa according to package instructions, typically simmering for about 15 minutes until fluffy. Once cooked, rinse under cold water to cool and stop further cooking.
- Make Dressing: In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, olive oil, a pinch of salt, and 3-4 tablespoons of warm water. Adjust water to reach a creamy, pourable consistency.
- Assemble Bowls: Divide the cooled quinoa into serving bowls. Top with roasted butternut squash, massaged kale, chopped apple, dried cranberries, and pumpkin seeds.
- Serve: Drizzle each bowl generously with the maple-tahini dressing just before serving for a fresh and flavorful finish.
Notes
- You can substitute quinoa with farro or brown rice for varied texture and taste.
- Swap butternut squash with sweet potatoes if preferred.
- Kale can be replaced with baby spinach or other leafy greens for a milder flavor.
- For a nut-free dressing, replace tahini with sunflower seed butter.
- Adjust sweetness and acidity in the dressing by varying maple syrup and apple cider vinegar amounts.
- Prepare quinoa and dressing ahead of time for quick assembly during busy days.
Keywords: quinoa bowl, autumn recipes, roasted squash, healthy lunch, vegetarian bowl, tahini dressing, seasonal vegetables
