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