Autumn Glow Quinoa Bowls Recipe

Introduction

Quinoa bowls packed with flavor are a wholesome and vibrant meal perfect for any season. This recipe combines roasted butternut squash, fresh kale, sweet apples, and a creamy maple-tahini dressing for a delicious, nourishing bowl that’s easy to customize.

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

1. Step 1: Preheat your oven to 400°F.
2. Step 2: Toss butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
3. Step 3: While the squash roasts, massage chopped kale with a drizzle of olive oil and a pinch of salt in a large bowl until the leaves soften.
4. Step 4: In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, olive oil, and a little warm water to create a smooth, creamy dressing. Adjust consistency as needed.
5. Step 5: Cook quinoa according to package instructions, about 15 minutes. Once cooked, rinse under cold water to cool and keep it fluffy.
6. Step 6: Assemble the bowls by layering quinoa, roasted squash, massaged kale, sliced apple, dried cranberries, and pumpkin seeds.
7. Step 7: Drizzle the creamy maple-tahini dressing over each bowl just before serving for a fresh, flavorful finish.

Tips & Variations

• Swap quinoa for farro or brown rice to change the texture and taste profile of your bowl.
• Use baby spinach instead of kale for a milder, less bitter green.
• Add a pinch of smoked paprika or cinnamon to the roasted squash for extra warmth and depth.
• For a nut-free dressing, substitute tahini with sunflower seed butter.
• Toast the pumpkin seeds lightly for added crunch and flavor.

Storage

Store the quinoa bowls in airtight containers in the refrigerator for up to 3 days. Keep the dressing separate to maintain freshness and drizzle just before serving. To reheat, warm the roasted squash and quinoa gently in the microwave or on the stove, then add the greens and toppings fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes! This recipe is naturally vegan if you use maple syrup or agave syrup instead of honey.

What can I substitute if I don’t have tahini?

You can use sunflower seed butter as a nut-free option or any other nut butter you prefer to make the dressing.

Autumn Glow Quinoa Bowls Recipe

Print Recipe

★★★★★

4.8 from 95 reviews

This wholesome and vibrant quinoa bowl combines roasted butternut squash, fresh kale, crisp apple, and a tangy maple-tahini dressing. Packed with nutritious ingredients and hints of sweetness and crunch, it makes a perfect nourishing meal for lunch or dinner.

• Author: Windy
• 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 1x2x3x

Grains

• 1 cup quinoa (or farro or brown rice for different texture)

Vegetables & Fruits

• 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)

Dried Fruits & Seeds

• 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)
• 2 to 3 tablespoons warm water (to adjust dressing consistency)
• Salt and pepper (to taste, used for roasting squash and massaging kale)

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the butternut squash.
2. Roast the squash: Peel and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper on a baking sheet. Spread them evenly and roast for 20-25 minutes until tender and lightly caramelized.
3. Prepare the kale: Chop the kale and place it in a bowl. Massage it gently with a little olive oil and a pinch of salt until it softens and darkens in color.
4. Make the dressing: In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, olive oil, and warm water until smooth and creamy. Adjust water quantity to achieve the desired dressing consistency.
5. Cook the quinoa: Rinse quinoa under cold water, then cook it according to package instructions, typically about 15 minutes. Once cooked, transfer it to a bowl and rinse briefly under cold water to cool and fluff it.
6. Prepare the apple: Core and chop the apple into bite-sized pieces. You can also use pears as a variation.
7. Assemble the bowls: Divide the cooked quinoa among bowls. Top each with roasted butternut squash, massaged kale, chopped apple, dried cranberries, and pumpkin seeds.
8. Finish and serve: Drizzle each bowl generously with the creamy maple-tahini dressing just before serving for a delicious, balanced meal.

Notes

• You can substitute quinoa with farro or brown rice for a different texture and flavor.
• If you prefer, swap butternut squash with sweet potatoes for a slightly different sweetness.
• Kale can be replaced with baby spinach for a milder green option.
• Try varying the dried fruits and seeds depending on availability and taste preferences.
• For a nut-free dressing, use sunflower seed butter instead of tahini.
• Adjust the dressing consistency with warm water as needed for easier drizzling.
• This recipe can be served warm or at room temperature.

Keywords: quinoa bowl, roasted butternut squash, kale salad, maple tahini dressing, healthy bowl, vegetarian meal, autumn recipes