Description
Enjoy the vibrant Autumn Glow Quinoa Bowls, a delightful blend of roasted vegetables and quinoa that captures the spirit of fall. This recipe is simple, flavorful, and perfect for meal prepping.
Ingredients
Scale
- For the Base:
- 1 cup quinoa
- 1 medium butternut squash
- 2 cups kale
- For the Crunch & Sweetness:
- 1 medium apple
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- For the Dressing:
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Warm water, as needed
Instructions
- Preheat your oven to 400°F.
- Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and golden brown.
- Massage chopped kale with a drizzle of olive oil and a pinch of salt in a bowl until softened.
- In a separate bowl, whisk together tahini, maple syrup, apple cider vinegar, olive oil, and warm water until smooth. Adjust consistency with more warm water if needed.
- Cook quinoa according to package instructions, approximately 15 minutes. Rinse under cold water for a fluffier texture.
- Assemble bowls by dividing the cooked quinoa. Layer with roasted squash, massaged kale, diced apple, dried cranberries, and pumpkin seeds.
- Drizzle generously with the creamy maple-tahini dressing just before serving.
Notes
- For extra flavor, consider adding fresh herbs like parsley or mint before serving.
- Store components separately for meal prep and assemble just before serving to maintain freshness.
- Feel free to substitute ingredients based on your preferences and what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Roasting and Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg