Autumn Glow Quinoa Bowls for Cozy Seasonal Dining Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
