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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.

Ingredients

Scale

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

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