Autumn Glow Quinoa Bowls with Roasted Butternut Squash, Kale, and Maple-Tahini Dressing Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the butternut squash.
- 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.
- 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.
- Make Dressing: In a mixing bowl, whisk together tahini, maple syrup, apple cider vinegar, olive oil, and warm water until smooth and creamy.
- 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.
- Assemble Bowls: In serving bowls, layer quinoa as the base, followed by roasted butternut squash, massaged kale, sliced apple, dried cranberries, and pumpkin seeds.
- 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
