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–+ servings
Autumn Glow Quinoa Bowls

Autumn Glow Quinoa Bowls for Cozy, Healthy Meals

Enjoy comforting Autumn Glow Quinoa Bowls packed with seasonal produce and creamy maple-tahini dressing for a nutritious meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Cooked Quinoa A protein-packed foundation.
  • 1 medium Butternut Squash Adds natural sweetness; swap with sweet potatoes if desired.
  • 2 cups Kale A nutrient-dense green.
For the Toppings
  • 1 medium Apple Choose any firm variety.
  • 1/2 cup Dried Cranberries Balances the sweetness.
  • 1/4 cup Pumpkin Seeds For a delightful crunch.
For the Dressing
  • 1/4 cup Tahini Creamy base for dressing.
  • 2 tablespoons Maple Syrup Sweetens the dressing.
  • 2 tablespoons Apple Cider Vinegar Brightens the flavors.
  • 2 tablespoons Olive Oil Enhances richness.
  • 1/4 cup Warm Water Adjusts consistency.
  • Salt Essential for seasoning.
  • Pepper Essential for seasoning.

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Whisk

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Peel and cube the butternut squash. Toss with olive oil, salt, and pepper, then roast for 20-25 minutes.
  2. Chop the kale into bite-sized pieces and massage with olive oil and salt for 2-3 minutes until softer.
  3. In a bowl, whisk together tahini, maple syrup, apple cider vinegar, and olive oil. Gradually add warm water until smooth.
  4. Assemble bowls with quinoa, roasted squash, massaged kale, diced apple, and dried cranberries.
  5. Drizzle the dressing over each bowl and toss gently to combine before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 350mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 150IUVitamin C: 30mgCalcium: 8mgIron: 15mg

Notes

For best flavor, prep quinoa, roast squash, and make dressing in advance. Store bowls in airtight containers for up to 5 days.

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