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–+ servings
Autumn Glow Quinoa Bowls

Cozy Autumn Glow Quinoa Bowls for Your Best Fall Feast

Enjoy the vibrant Autumn Glow Quinoa Bowls, a nourishing mix of roasted butternut squash, crunchy apples, and creamy dressing, perfect for fall.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Quinoa Base
  • 2 cups Cooked Quinoa Provides a hearty base; substitute with bulgur or farro for variety.
Veggies
  • 1 medium Butternut Squash Adds sweetness and earthiness; substitute with sweet potatoes or pumpkin.
  • 4 cups Kale Offers nutrition and texture; replace with baby spinach or arugula for a milder flavor.
  • 1 medium Apple Contributes crunch and sweetness; choose any firm variety, avoiding floury apples.
Toppings
  • 1/2 cup Dried Cranberries Adds tartness and chewiness; swap with raisins for a different flavor.
  • 1/4 cup Pumpkin Seeds Optional toppings for crunch and healthy fats; leave out if allergic.
Dressing
  • 1/4 cup Tahini Provides a creamy, nutty dressing base; can be substituted with almond butter for a different flavor.
  • 2 tablespoons Maple Syrup Adds sweetness; substitute with honey or agave nectar for a vegan option.
  • 2 tablespoons Apple Cider Vinegar Brings acidity and brightness; swap with lemon juice if needed.
  • 2 tablespoons Olive Oil Used in the dressing and for massaging kale; can be replaced with avocado oil.
  • 2-3 tablespoons Warm Water Adjusts the dressing consistency; add until desired thickness is achieved.
  • 1 teaspoon Salt Essential for seasoning to enhance overall flavor.
  • 1/2 teaspoon Pepper Essential for seasoning to enhance overall flavor.

Equipment

  • oven
  • Baking Sheet
  • Mixing Bowl

Method
 

Roasting and Preparation
  1. Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper, then spread it in a single layer on a baking sheet. Bake for 20-25 minutes until caramelized and tender.
  2. Chop the kale into bite-sized pieces, drizzle with olive oil, sprinkle with salt, and massage for 2-3 minutes to soften.
  3. In a medium bowl, whisk together tahini, maple syrup, apple cider vinegar, and olive oil until smooth. Gradually add warm water to adjust consistency.
Assembly
  1. In serving bowls, layer cooked quinoa, followed by roasted butternut squash, massaged kale, diced apples, and dried cranberries. Sprinkle with pumpkin seeds if desired.
  2. Drizzle creamy maple-tahini dressing over the bowls, toss gently, and serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 63gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 10gVitamin A: 10000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Store assembled bowls in an airtight container for up to 5 days, keeping apples and nuts separate until serving.

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