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

Introduction

Autumn Glow Quinoa Bowls bring the cozy flavors of fall right to your table with roasted butternut squash, fresh kale, crisp apples, and a creamy maple-tahini dressing. This hearty, healthy dish is perfect for a nutritious lunch or light dinner that celebrates seasonal ingredients.

Ingredients

• 1 cup cooked quinoa
• 1 medium butternut squash, peeled and cubed (can substitute with sweet potatoes)
• 2 cups kale (or substitute with baby spinach)
• 1 medium apple (any firm variety)
• 1/2 cup dried cranberries (or raisins)
• 1/4 cup pumpkin seeds or pecans (optional)
• 1/4 cup tahini or almond butter
• 2 tablespoons maple syrup or honey
• 2 tablespoons apple cider vinegar or lemon juice
• 2 tablespoons olive oil or avocado oil
• 2-4 tablespoons warm water (to adjust dressing consistency)
• Salt, to taste
• Pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20 to 25 minutes until caramelized and tender.
2. Step 2: While the squash roasts, chop the kale into bite-sized pieces. Massage it with a little olive oil and salt for 2 to 3 minutes until softened and vibrant.
3. Step 3: In a mixing bowl, whisk together the tahini, maple syrup, apple cider vinegar, and olive oil. Gradually add warm water to achieve your preferred dressing consistency. Season with salt and pepper to taste.
4. Step 4: Dice the apple into small pieces. Then, in serving bowls, divide the cooked quinoa as your base.
5. Step 5: Top the quinoa with the roasted butternut squash, massaged kale, diced apple, and dried cranberries. Add pumpkin seeds or pecans if using.
6. Step 6: Drizzle the maple-tahini dressing over the bowls. Toss gently to combine, and serve warm or chilled as you prefer.

Tips & Variations

• Swap butternut squash with sweet potatoes for a different but equally sweet flavor.
• Use baby spinach instead of kale for a milder, more delicate green.
• Add roasted chickpeas or grilled chicken for extra protein.
• To keep the apples crisp, add them just before serving or toss in a little lemon juice to prevent browning.

Storage

Store assembled bowls in an airtight container in the refrigerator for up to 5 days. Keep apples and nuts separate until ready to serve to maintain their texture and freshness. Reheat gently or enjoy cold according to your preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this bowl in advance?

Yes, you can roast the squash and cook the quinoa ahead of time. Store all components separately or assemble the bowl and keep it refrigerated for up to five days. Add fresh apple pieces and nuts just before eating.

Is it possible to make this recipe vegan?

Absolutely! Use maple syrup instead of honey in the dressing, and choose plant-based tahini or almond butter. The rest of the ingredients are naturally vegan-friendly.

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

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4.6 from 62 reviews

Autumn Glow Quinoa Bowls combine roasted butternut squash, massaged kale, fresh apple, dried cranberries, and crunchy pumpkin seeds with a creamy maple-tahini dressing for a nourishing and cozy seasonal meal perfect for lunch or dinner.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Lunch
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Base

• 1 cup cooked quinoa
• 1 medium butternut squash, peeled and cubed (can substitute with sweet potatoes)
• 2 cups kale (or substitute with baby spinach)

For the Crunch

• 1 medium apple (any firm variety)
• 1/2 cup dried cranberries (or swap with raisins)
• 1/4 cup pumpkin seeds or pecans, optional

For the Dressing

• 1/4 cup tahini or almond butter
• 2 tablespoons maple syrup or honey
• 2 tablespoons apple cider vinegar or lemon juice
• 2 tablespoons olive oil or avocado oil
• 2–4 tablespoons warm water (to adjust dressing consistency)
• Salt, to taste
• Pepper, to taste

Instructions

1. Preheat and roast squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, toss with olive oil, salt, and pepper, then roast on a baking sheet for 20 to 25 minutes until caramelized and fork-tender.
2. Prepare kale: While the squash is roasting, chop the kale into bite-sized pieces. Massage it with a bit of olive oil and salt for 2-3 minutes until it softens and becomes more tender.
3. Make the dressing: In a mixing bowl, whisk together tahini, maple syrup, apple cider vinegar, and olive oil. Gradually add warm water until the dressing reaches your desired consistency. Season with salt and pepper to taste.
4. Assemble the bowls: Divide the cooked quinoa into serving bowls. Top with roasted butternut squash, massaged kale, diced apple, and dried cranberries. Add pumpkin seeds or pecans if using for extra crunch.
5. Serve: Drizzle the maple-tahini dressing over each bowl. Toss gently to combine and serve warm or chilled according to preference.

Notes

• Store assembled bowls in an airtight container for up to 5 days.
• Keep fresh apple and nuts separate until just before serving to maintain texture and freshness.
• You can substitute butternut squash with sweet potatoes and kale with baby spinach to vary flavors and textures.
• Adjust dressing consistency by adding warm water incrementally.
• Tried this recipe? Share your experience and suggestions!

Keywords: quinoa bowl, autumn recipe, roasted squash, kale salad, healthy lunch, tahini dressing, plant-based meal, seasonal bowl, easy meal prep