Autumn Glow Quinoa Bowls for Cozy Seasonal Dining Recipe

Introduction

Autumn Glow Quinoa Bowls are a vibrant and nourishing dish perfect for cozy seasonal dining. Packed with roasted butternut squash, kale, and a sweet-tangy maple-tahini dressing, this bowl offers a delightful balance of flavors and textures. It’s easy to prepare and versatile enough to enjoy warm or chilled.

Ingredients

• 1 cup cooked quinoa
• 1 medium butternut squash, peeled and cubed (can substitute with sweet potatoes)
• 2 cups kale (or substitute with baby spinach)
• 1 medium apple (any firm variety)
• 1/2 cup dried cranberries (or swap with raisins)
• 1/4 cup pumpkin seeds (or pecans, optional)
• 1/4 cup tahini (or almond butter)
• 2 tablespoons maple syrup (or honey)
• 2 tablespoons apple cider vinegar (or lemon juice)
• 2 tablespoons olive oil (or avocado oil)
• 2–4 tablespoons warm water (to adjust dressing consistency)
• Salt, to taste
• 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. Roast for 20 to 25 minutes until caramelized and fork-tender.
2. Step 2: While the squash roasts, chop the kale into bite-sized pieces. Massage the kale with a bit of olive oil and salt for 2 to 3 minutes until softened.
3. Step 3: In a bowl, whisk together tahini, maple syrup, apple cider vinegar, and olive oil. Gradually add warm water until you reach the desired dressing consistency. Season with salt and pepper.
4. Step 4: In serving bowls, divide the cooked quinoa. Top with roasted squash, massaged kale, diced apple, and dried cranberries. Add pumpkin seeds or pecans if desired.
5. Step 5: Drizzle the maple-tahini dressing over the bowls before serving. Toss gently to combine and enjoy warm or chilled.

Tips & Variations

• Swap butternut squash with sweet potatoes or carrots for a different but equally delicious flavor.
• Use baby spinach instead of kale for a milder taste and softer texture.
• Add a sprinkle of feta or goat cheese for a creamy contrast.
• For extra protein, include roasted chickpeas or grilled chicken.
• If you prefer a thinner dressing, add more warm water a tablespoon at a time.

Storage

Store the quinoa bowls in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you prefer fresher greens. Reheat gently in the microwave or enjoy the bowl chilled for a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned butternut squash instead of fresh?

Fresh roasted squash provides the best texture and flavor, but canned squash can be used in a pinch. Drain and pat it dry before adding, though it won’t caramelize like fresh.

Is this recipe vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free. Just ensure your maple syrup or other ingredients meet your specific dietary needs.

Autumn Glow Quinoa Bowls for Cozy Seasonal Dining Recipe

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★★★★★

4.7 from 66 reviews

Autumn Glow Quinoa Bowls are a vibrant and wholesome seasonal meal perfect for cozy dining. Featuring roasted butternut squash, massaged kale, sweet apples, tart dried cranberries, and a creamy maple-tahini dressing over a hearty quinoa base, this recipe brings together a delicious balance of textures and flavors in a nutritious and easy-to-make bowl.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base

• 1 cup cooked quinoa

Vegetables & Fruits

• 1 medium butternut squash, peeled and cubed (can substitute with sweet potatoes)
• 2 cups kale (or substitute with baby spinach)
• 1 medium apple, diced (any firm variety)

Extras

• 1/2 cup dried cranberries (or swap with raisins)
• 1/4 cup pumpkin seeds (or pecans, optional)

Dressing

• 1/4 cup tahini (or almond butter)
• 2 tablespoons maple syrup (or honey)
• 2 tablespoons apple cider vinegar (or lemon juice)
• 2 tablespoons olive oil (or avocado oil)
• 2–4 tablespoons warm water (to adjust dressing consistency)
• Salt, to taste
• Pepper, to taste

Instructions

1. Preheat and Roast Squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then toss the pieces with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 to 25 minutes until caramelized and fork-tender.
2. Prepare Kale: While the squash roasts, chop the kale into bite-sized pieces. Massage the kale with a little olive oil and salt for 2 to 3 minutes until it softens and becomes tender.
3. Make Dressing: In a bowl, whisk together tahini, maple syrup, apple cider vinegar, and olive oil. Gradually add warm water to reach your desired dressing consistency. Season with salt and pepper to taste.
4. Assemble Bowls: Divide cooked quinoa evenly into serving bowls. Top each bowl with the roasted butternut squash, massaged kale, diced apple, and dried cranberries. Sprinkle pumpkin seeds or pecans if using.
5. Dress and Serve: Drizzle the maple-tahini dressing over the assembled bowls. Toss gently to combine if desired, and enjoy warm or chilled.

Notes

• Substitute butternut squash with sweet potatoes for a similar texture and flavor.
• If kale is too tough, use baby spinach as a milder alternative.
• The dressing consistency can be adjusted with warm water to make it thinner or thicker as preferred.
• For added crunch and nutrition, nuts like pecans or pumpkin seeds are optional.
• This bowl can be served warm right after assembly or chilled for a refreshing meal.

Keywords: quinoa bowl, autumn recipe, roasted butternut squash, kale salad, healthy bowls, seasonal recipe, maple tahini dressing, vegetarian main dish