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Glow Quinoa Bowls

Glow Quinoa Bowls: A Cozy Autumn Feast to Nourish You

Autumn Glow Quinoa Bowls are a nourishing recipe filled with roasted butternut squash, apples, and quinoa, topped with maple-tahini dressing, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Cooked Quinoa Acts as a hearty foundation, providing essential protein.
  • 1 medium Roasted Butternut Squash Adds sweetness and depth; can be swapped with sweet potatoes.
For the Greens
  • 2 cups Kale Nutrient-dense and flavorful; can be replaced with baby spinach.
For the Crunch
  • 1 medium Apple Offers a refreshing crunch; opt for firm varieties.
  • 1/2 cup Dried Cranberries Gives a sweet-tart contrast; substitute with raisins if preferred.
  • 1/4 cup Pumpkin Seeds or Pecans Adds delightful crunch; these are optional but recommended!
For the Dressing
  • 1/4 cup Tahini Provides creaminess and depth; can be swapped for almond butter.
  • 2 tablespoons Maple Syrup Brings natural sweetness to the dressing; honey is a suitable alternative.
  • 2 tablespoons Apple Cider Vinegar Adds a tangy kick; lemon juice could also be used.
  • 3 tablespoons Olive Oil Enhances flavor and makes the dressing silky; avocado oil serves as a great substitute.
  • 2-4 tablespoons Warm Water Adjusts the dressing's consistency.
  • to taste Salt and Pepper Essential for seasoning; adjust to taste.

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Peel and cube the butternut squash. Toss in olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20-25 minutes, stirring halfway through.
  2. Chop kale into bite-sized pieces. Drizzle with olive oil and salt, then massage for 2-3 minutes until tender.
  3. In a bowl, mix tahini, maple syrup, apple cider vinegar, and olive oil. Gradually add warm water until desired consistency is reached. Adjust with salt and pepper.
  4. In serving bowls, add cooked quinoa as the base. Top with roasted butternut squash, massaged kale, diced apple, and dried cranberries. Sprinkle with pumpkin seeds or pecans.
  5. Drizzle the maple-tahini dressing over the bowls, gently toss to combine, and serve warm or chilled.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 58gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 250mgPotassium: 700mgFiber: 10gSugar: 8gVitamin A: 10000IUVitamin C: 45mgCalcium: 100mgIron: 3mg

Notes

Meal prep friendly; store in an airtight container for up to 5 days. Keep components separate until ready to eat to maintain freshness.

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