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Autumn Glow Quinoa Bowls

Autumn Glow Quinoa Bowls: Nourishing Fall Flavors Awaits

Discover nourishing Autumn Glow Quinoa Bowls packed with roasted butternut squash and tart apples for a satisfying high-fiber experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Quinoa Can swap with farro.
  • 1 cup Butternut Squash Can swap with sweet potatoes.
  • 2 cups Kale Baby spinach can be used instead.
For the Toppings
  • 1 medium Apple Pears can be substituted.
  • 1/2 cup Dried Cranberries Dried cherries are a good swap.
  • 1/4 cup Pumpkin Seeds/Pecans Sunflower seeds are a nut-free alternative.
For the Dressing
  • 1/4 cup Tahini Sunflower seed butter is a nut-free option.
  • 2 tablespoons Maple Syrup Agave syrup is a good substitute.
  • 2 tablespoons Apple Cider Vinegar Lemon juice can be used interchangeably.
  • 2 tablespoons Olive Oil Avocado oil is a neutral substitute.

Equipment

  • oven
  • Mixing bowl
  • baking sheet
  • Medium saucepan
  • Whisk

Method
 

Step‑by‑Step Instructions for Autumn Glow Quinoa Bowls
  1. Preheat your oven to 400°F (200°C).
  2. Toss the butternut squash cubes in a mixing bowl with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
  3. Chop the kale into bite-sized pieces. Drizzle with olive oil and a pinch of salt, then massage for 2-3 minutes.
  4. In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, olive oil, and warm water until smooth.
  5. Rinse quinoa under cold water, combine with water in a saucepan, bring to a boil, then simmer on low for about 15 minutes until fluffy.
  6. Assemble your bowls with a scoop of quinoa, topped with roasted squash, kale, diced apple, and dried cranberries.
  7. Drizzle the creamy maple-tahini dressing over the assembled bowls and serve warm or chilled.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 52gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 200mgPotassium: 600mgFiber: 10gSugar: 8gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Ensure to cut butternut squash uniformly for even roasting. Don't skip massaging your kale for enhanced flavor.

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