Autumn Glow Quinoa Bowls: Cozy, Nutritious & Delicious!

Enjoy the Autumn Glow Quinoa Bowls, a comforting recipe featuring roasted butternut squash, quinoa, and creamy maple-tahini dressing for a delicious and nutritious meal.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 bowls

Course: Lunch

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Cooked Quinoa Hearty base providing protein; substitute with brown rice for a different texture.
2 cups Butternut Squash Roasted for sweetness and depth; can replace with sweet potatoes for a similar flavor.
2 cups Kale Adds nutrition and a slight crunch; alternatively, use baby spinach or arugula for a milder flavor.

For the Toppings

1 medium Apple (firm variety) Provides a crisp and sweet contrast; choose Gala or Fuji for the best results.
1/2 cup Dried Cranberries Introduce texture and tartness; optional to swap with raisins for different sweetness.
1/4 cup Pumpkin Seeds/Pecans Adds crunch and nutritional benefits; can omit for nut-free versions.

For the Dressing

1/4 cup Tahini A creamy base for the dressing; almond butter is a suitable substitute if allergies are a concern.
2 tablespoons Maple Syrup Sweetener for the dressing, enhancing flavor; agave syrup is an alternative for a subtler sweetness.
2 tablespoons Apple Cider Vinegar Provides acidity to balance the dressing; can use lemon juice for a fresh twist.
2 tablespoons Olive Oil Adds richness to the dressing; avocado oil is a good alternative for a different flavor profile.

Equipment

oven
baking sheet
Large Bowl
Medium Bowl
whisk

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper; spread on a baking sheet and roast for 20-25 minutes until caramelized and fork-tender.
Chop kale into bite-sized pieces, drizzle with olive oil and salt, and massage for 2-3 minutes until leaves soften and darken.
Whisk together tahini, maple syrup, apple cider vinegar, and olive oil. Gradually add warm water to reach desired consistency; season with salt and pepper.
In serving bowls, layer cooked quinoa, roasted butternut squash, massaged kale, and diced apples. Sprinkle dried cranberries and add pumpkin seeds or pecans.
Drizzle the creamy maple-tahini dressing over the bowls, toss gently to mix, and enjoy warm or chilled.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 200mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 6mgIron: 10mg

Notes

Store the individual components separately in airtight containers to maintain freshness throughout the week. Keep diced apples and nuts separate until serving for best texture.

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