Autumn Glow Quinoa Bowls Recipe

Introduction

Autumn Glow Quinoa Bowls are a vibrant, nourishing meal packed with seasonal flavors and textures. Combining roasted butternut squash, fresh kale, sweet apples, and a creamy maple-tahini dressing, this dish is perfect for a comforting yet healthy lunch or dinner.

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 pear 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)
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then toss it with olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. Step 2: While the squash roasts, cook the quinoa according to package instructions, usually about 15 minutes. Once cooked, rinse under cold water and set aside to cool slightly.
3. Step 3: Chop the kale and massage it gently with a little olive oil and a pinch of salt in a mixing bowl until slightly softened.
4. Step 4: In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, olive oil, and a little warm water until smooth to make the dressing.
5. Step 5: Core and slice the apple. Assemble your bowls by layering quinoa, roasted squash, massaged kale, apple slices, dried cranberries, and pumpkin seeds.
6. Step 6: Drizzle the creamy maple-tahini dressing over the bowls just before serving and toss gently if desired.

Tips & Variations

• For added protein, top with grilled chicken or chickpeas.
• Try swapping kale with baby spinach for a milder green flavor.
• Add a pinch of cinnamon to the roasted squash for a warm, autumnal twist.
• Use sunflower seed butter instead of tahini for a nut-free version.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to avoid sogginess. Reheat the quinoa and squash gently in the microwave or enjoy the bowl cold, then add fresh dressing before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these bowls vegan?

Yes, this recipe is naturally vegan as long as you use maple syrup or agave syrup instead of honey in the dressing.

Can I make this recipe ahead of time?

Absolutely. Cook and roast all components in advance, but store the dressing separately and add it just before eating to keep the textures fresh and crisp.

Autumn Glow Quinoa Bowls Recipe

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★★★★★

4.7 from 91 reviews

Autumn Glow Quinoa Bowls are a vibrant and nourishing meal perfect for the fall season. Featuring a hearty base of quinoa paired with roasted butternut squash, kale, and a medley of sweet and crunchy toppings like apples, dried cranberries, and pumpkin seeds, this bowl is elevated with a creamy maple-tahini dressing. Easy to prepare and packed with nutrients, it offers a delicious way to enjoy seasonal flavors with a balanced mix of textures and tastes.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Base

• 1 cup quinoa (can substitute with 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)

For the Crunch & Sweetness

• 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)

For the Dressing

• 1/4 cup tahini (or sunflower seed butter for nut-free option)
• 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 tablespoons warm water

Instructions

1. Preheat and roast squash: Preheat your oven to 400°F (204°C). Peel and cube the butternut squash, then toss the cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
2. Prepare the kale: While the squash roasts, chop the kale finely. Massage the chopped kale with a drizzle of olive oil and a pinch of salt in a mixing bowl until softened and slightly wilted.
3. Make the dressing: In a separate bowl, whisk together tahini, maple syrup, apple cider vinegar, olive oil, and warm water until smooth and creamy. Adjust consistency with more water if needed.
4. Cook the quinoa: Rinse 1 cup of quinoa under cold water to remove bitterness. Cook according to package instructions, typically simmering in water for about 15 minutes until fluffy. After cooking, rinse under cold water to cool and stop further cooking.
5. Assemble the bowls: Divide the cooked quinoa into serving bowls as the base. Top each bowl with roasted butternut squash cubes, massaged kale, chopped apple pieces, dried cranberries, and pumpkin seeds for crunch and sweetness.
6. Dress and serve: Drizzle the creamy maple-tahini dressing over the assembled bowls just before serving. Toss gently to combine or serve as is for a composed look.

Notes

• You can substitute quinoa with farro or brown rice depending on your preference for texture.
• To make the recipe nut-free, use sunflower seed butter instead of tahini.
• The dressing can be sweetened with honey or agave syrup as alternatives to maple syrup.
• If you prefer a milder green, baby spinach can replace kale.
• For added protein, consider topping with grilled chicken or chickpeas if not vegetarian.
• Leftover bowls keep well refrigerated for up to 3 days; dress right before serving to maintain freshness.

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