Description
Autumn Glow Quinoa Bowls are a vibrant, nutritious meal combining roasted butternut squash, kale, quinoa, and crisp apples, all brought together with a luscious maple tahini dressing. This wholesome bowl offers a perfect balance of sweet, savory, and tangy flavors, making it an ideal option for a healthy lunch or dinner during the fall season.
Ingredients
Scale
Main Ingredients
- 1½ cups cooked quinoa
- 3 cups roasted butternut squash cubes
- 2 cups chopped kale (stems removed)
- 1 apple, diced
- ½ cup dried cranberries
- Optional: pumpkin seeds or chopped pecans for crunch
Dressing Ingredients
- ¼ cup tahini
- 2 Tbsp pure maple syrup
- 2 Tbsp apple cider vinegar or lemon juice
- 1 Tbsp olive oil
- 2 Tbsp warm water (adjust for consistency)
- Salt & pepper to taste
Instructions
- Roast squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until they become tender and caramelized.
- Prep kale: Remove kale stems and chop the leaves. Massage the chopped kale with a little olive oil and a pinch of salt until the leaves soften and darken in color, making them more palatable.
- Make dressing: In a bowl, whisk together the tahini, pure maple syrup, apple cider vinegar (or lemon juice), olive oil, warm water, salt, and pepper until you achieve a smooth, creamy consistency. Adjust the thickness by adding more warm water if needed.
- Assemble bowls: Divide the cooked quinoa evenly into serving bowls. Top each bowl with the roasted butternut squash, massaged kale, diced apple, dried cranberries, and pumpkin seeds or chopped pecans if desired.
- Finish and serve: Drizzle the maple tahini dressing over each bowl. Serve the Autumn Glow Quinoa Bowls warm or chilled according to your preference.
Notes
- You can substitute kale with spinach or Swiss chard for a different leafy green variation.
- For added protein, consider adding roasted chickpeas or grilled chicken.
- Adjust the sweetness of the dressing by modifying the amount of maple syrup to suit your taste.
- To make it vegan, ensure tahini and maple syrup are pure and unprocessed.
- Store leftover components separately in airtight containers to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Salad Bowl
- Method: Roasting, Mixing
- Cuisine: American, Healthy
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: quinoa bowl, roasted butternut squash, kale salad, autumn recipes, healthy bowls, tahini dressing, vegan meal, fall lunch
