Autumn Glow Quinoa Bowls with Roasted Butternut Squash, Kale, and Maple-Tahini Dressing Recipe

Introduction

Enjoy the vibrant flavors of autumn with these Autumn Glow Quinoa Bowls. Packed with hearty grains, roasted squash, fresh kale, and a sweet-tangy dressing, this dish is perfect for a nourishing and colorful meal that celebrates fall’s best ingredients.

Ingredients

• 1 cup quinoa (or farro or brown rice for different texture)
• 1 medium butternut squash (or sweet potatoes for a twist)
• 2 cups kale (can substitute with baby spinach)
• 1 medium apple (or pear for varied sweetness)
• 1/2 cup dried cranberries (or dried cherries or raisins)
• 1/4 cup pumpkin seeds (or pecans, sunflower seeds, or walnuts)
• 1/4 cup tahini (or sunflower seed butter for nut-free)
• 2 tablespoons maple syrup (or agave syrup or honey)
• 2 tablespoons apple cider vinegar (or lemon juice)
• 2 tablespoons olive oil (or avocado oil)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes until tender and caramelized.
3. Step 3: Massage chopped kale with a little olive oil and a pinch of salt in a bowl until slightly softened.
4. Step 4: Whisk together tahini, maple syrup, apple cider vinegar, olive oil, and a splash of warm water to create a creamy dressing.
5. Step 5: Cook quinoa according to package instructions, about 15 minutes, then rinse under cold water to cool and fluff.
6. Step 6: Assemble the bowls by layering quinoa, roasted squash, massaged kale, sliced apple, dried cranberries, and pumpkin seeds.
7. Step 7: Drizzle the maple-tahini dressing over the bowls just before serving and enjoy.

Tips & Variations

• For extra flavor, add fresh herbs like parsley or mint just before serving.
• Use sweet potatoes instead of butternut squash for a different sweetness and texture.
• To keep the dish nut-free, substitute tahini with sunflower seed butter.
• Try swapping kale for baby spinach if you prefer a milder green.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to preserve freshness. Reheat the quinoa and roasted squash gently in the microwave or enjoy the bowl cold as a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains besides quinoa?

Yes, farro or brown rice work well in this recipe and provide a different texture while maintaining the hearty base.

How do I make this dish nut-free?

Simply substitute the tahini with sunflower seed butter and use seeds like pumpkin or sunflower seeds instead of nuts in the topping.

Autumn Glow Quinoa Bowls with Roasted Butternut Squash, Kale, and Maple-Tahini Dressing Recipe

Print Recipe

★★★★★

4.7 from 143 reviews

Experience the vibrant flavors of autumn with these Autumn Glow Quinoa Bowls, packed with nutritious ingredients like roasted butternut squash, kale, quinoa, and a creamy maple-tahini dressing. Perfect for a wholesome dinner that balances crunch, sweetness, and a savory dressing.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Base

• 1 cup quinoa (or substitute with farro or brown rice for different texture)
• 1 medium butternut squash (or sweet potatoes for a twist)
• 2 cups kale (can substitute with baby spinach)

For the Crunch & Sweetness

• 1 medium apple (or pears for varied sweetness)
• 1/2 cup dried cranberries (or dried cherries or raisins)
• 1/4 cup pumpkin seeds (or pecans, sunflower seeds, or walnuts)

For the Dressing

• 1/4 cup tahini (or sunflower seed butter for nut-free option)
• 2 tablespoons maple syrup (or agave syrup or honey)
• 2 tablespoons apple cider vinegar (or lemon juice)
• 2 tablespoons olive oil (or avocado oil)
• Warm water, as needed for dressing consistency

Instructions

1. Preheat Oven: Preheat your oven to 400°F to prepare for roasting the butternut squash.
2. Roast Squash: Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
3. Prepare Kale: Chop kale and massage it with olive oil and a pinch of salt in a bowl until it softens and becomes more vibrant.
4. Make Dressing: In a mixing bowl, whisk together tahini, maple syrup, apple cider vinegar, olive oil, and warm water until smooth and creamy.
5. Cook Quinoa: Cook quinoa according to package instructions, approximately 15 minutes. Once cooked, rinse it under cold water to cool it and remove any residual bitterness.
6. Assemble Bowls: In serving bowls, layer quinoa as the base, followed by roasted butternut squash, massaged kale, sliced apple, dried cranberries, and pumpkin seeds.
7. Serve: Drizzle the creamy maple-tahini dressing on top just before serving to maintain freshness and flavor balance.

Notes

• For extra flavor, consider adding fresh herbs like parsley or mint before serving.
• You can substitute any of the base grains or sweet components to suit your dietary preferences.
• To make the dressing thinner, add more warm water gradually until desired consistency is reached.
• Tried this recipe? Let us know how it was!

Keywords: Autumn Glow Quinoa Bowl, roasted butternut squash, kale salad, maple tahini dressing, healthy quinoa bowl, fall recipes, vegetarian dinner