Autumn Glow Quinoa Bowls for Cozy Seasonal Dining Recipe

Introduction

Autumn Glow Quinoa Bowls are a vibrant and nourishing way to celebrate cozy seasonal flavors. Packed with roasted butternut squash, fresh kale, and a tangy maple-tahini dressing, this dish is both wholesome and delicious. Perfect for a comforting lunch or light dinner.

Ingredients

• 1 cup cooked quinoa (use as a hearty base)
• 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 swap with 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 (for seasoning)
• Pepper, to taste (for seasoning)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then toss it with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes until caramelized and fork-tender.
2. Step 2: While the squash roasts, chop the kale into bite-sized pieces. Massage it gently with a little olive oil and salt for 2-3 minutes until softened and tender.
3. Step 3: Prepare the dressing by whisking together tahini, maple syrup, apple cider vinegar, and olive oil in a bowl. Gradually add warm water to reach your desired consistency. Season with salt and pepper to taste.
4. Step 4: Dice the apple into small pieces. In serving bowls, divide the cooked quinoa as a base. Top with roasted butternut squash, massaged kale, diced apple, and dried cranberries.
5. Step 5: Sprinkle pumpkin seeds or pecans on top if using. Drizzle the maple-tahini dressing over everything, toss gently to combine, and serve warm or chilled.

Tips & Variations

• For a nuttier flavor, toast the pumpkin seeds or pecans before adding them to the bowl.
• Swap kale for baby spinach if you prefer a milder green.
• Sweet potatoes make a great substitute for butternut squash and add extra creaminess.
• Adjust the dressing thickness by adding more warm water a little at a time.
• Add cooked chickpeas or grilled chicken for extra protein.

Storage

Store the quinoa bowls in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent sogginess. Reheat gently in the microwave or enjoy chilled for a refreshing meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes! The recipe is naturally vegan when you use maple syrup instead of honey in the dressing.

How do I prevent the kale from tasting too bitter?

Massaging the kale with olive oil and salt softens its texture and reduces bitterness, making it more enjoyable to eat raw or lightly dressed.

Autumn Glow Quinoa Bowls for Cozy Seasonal Dining Recipe

Print Recipe

★★★★★

5 from 102 reviews

Autumn Glow Quinoa Bowls offer a cozy, nutrient-packed seasonal meal featuring roasted butternut squash, massaged kale, crisp apple, and a sweet-tangy maple-tahini dressing. Perfect as a warm or chilled dish, it balances comforting fall flavors with wholesome ingredients for a hearty vegetarian main or side.

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

Ingredients

Scale 1x2x3x

Base

• 1 cup cooked quinoa (use as a hearty base)

Vegetables & Fruits

• 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)

Dried Fruit & Seeds

• 1/2 cup dried cranberries (or swap with raisins)
• 1/4 cup pumpkin seeds (or pecans, optional)

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 (for seasoning)
• pepper, to taste (for seasoning)

Instructions

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then toss the pieces with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20 to 25 minutes, or until caramelized and fork-tender.
2. Prepare the Kale: While the squash is roasting, chop the kale into bite-sized pieces. Massage the kale with a small amount of olive oil and salt for 2-3 minutes until it softens and becomes more palatable.
3. Make the Dressing: In a bowl, whisk together tahini, maple syrup, apple cider vinegar, and olive oil. Gradually add warm water, 2 tablespoons at a time, until the dressing reaches your desired consistency. Season with salt and pepper to taste.
4. Assemble the Bowls: Divide the cooked quinoa among serving bowls as the base. Top with roasted butternut squash, massaged kale, diced apple, and dried cranberries. Sprinkle pumpkin seeds or pecans over the top if using.
5. Finish and Serve: Drizzle the maple-tahini dressing over each bowl. Toss gently to combine if desired. The bowls can be enjoyed warm or served chilled, according to your preference.

Notes

• You can substitute butternut squash with sweet potatoes or other root vegetables.
• Baby spinach can be used instead of kale for a milder flavor.
• Tahini can be replaced with almond butter for a slightly different nutty taste.
• For a vegan option, ensure the sweetener like maple syrup is used instead of honey.
• Adjust water quantity in dressing to achieve preferred thickness.
• These bowls hold well refrigerated and can be enjoyed the next day as a meal prep option.

Keywords: quinoa bowl, autumn recipes, butternut squash recipe, healthy bowl, vegetarian, seasonal salad, kale salad, tahini dressing, cozy fall food