Autumn Glow Quinoa Bowls
A delightful and nutritious quinoa bowl featuring roasted butternut squash, crisp apples, and vibrant kale—a perfect dish for autumn meals.
Ingredients
Main Ingredients
- 1.5 cups cooked quinoa
- 3 cups roasted butternut squash cubes
- 2 cups chopped kale (stems removed)
- 1 each apple, diced
- 0.5 cups dried cranberries
Optional Toppings
- pumpkin seeds or chopped pecans for crunch Optional topping
Dressing
- 0.25 cups tahini
- 2 Tbsp pure maple syrup
- 2 Tbsp apple cider vinegar or lemon juice
- 1 Tbsp olive oil
- 2 Tbsp warm water Adjust for consistency
Seasoning
- Salt & pepper to taste
Instructions
Preparation
- Clear your kitchen counter and gather all the ingredients.
Roasting the Butternut Squash
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss your cubed butternut squash drizzled with a bit of olive oil.
- Season with salt and pepper to taste.
- Spread the squash cubes evenly on a baking sheet.
- Roast in the oven for about 20-25 minutes, or until tender and caramelized.
Cooking the Quinoa
- Rinse 1 cup of quinoa under cold water.
- In a medium-sized pot, combine the rinsed quinoa with 2 cups of water.
- Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes.
- Remove from heat and let it sit for a few minutes, then fluff with a fork.
Preparing the Kale
- In a large bowl, add your chopped kale.
- Drizzle with olive oil and sprinkle with salt.
- Massage the leaves gently for about 1-2 minutes until softened.
Making the Dressing
- In a small bowl, combine tahini, maple syrup, apple cider vinegar, olive oil, and warm water.
- Whisk together until smooth and adjust consistency with more warm water if needed.
Assembling the Bowls
- Start by dividing quinoa evenly among bowls.
- Top each bowl with roasted butternut squash, massaged kale, diced apple, and dried cranberries.
- Add any optional toppings like pumpkin seeds or chopped pecans.
Serving
- Drizzle the tahini dressing evenly over each bowl.
- Serve warm or let cool and enjoy chilled.
Notes
Store in airtight containers in the fridge for 3-5 days. For longer storage, freeze components separately. Reheat quinoa and squash before serving.