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Autumn Glow Quinoa Bowls Recipe

Autumn Glow Quinoa Bowls Recipe
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★★★★★

4.8 from 5 reviews

These Autumn Glow Quinoa Bowls are a vibrant, wholesome meal perfect for cozy autumn days. Featuring a nutrient-packed base of fluffy quinoa topped with sweet roasted butternut squash, tender massaged kale, crisp diced apple, and tart dried cranberries, finished with a creamy maple tahini dressing, this recipe balances sweet, savory, and tangy flavors in every bite. Easy to make, customizable, and delicious served warm or chilled, these bowls make an ideal breakfast or light meal to embrace the flavors of the season.

Ingredients

Scale

Bowl Base (serves 4):

  • 1½ cups cooked quinoa
  • 3 cups roasted butternut squash cubes
  • 2 cups chopped kale (stems removed)
  • 1 apple, diced (Honeycrisp or Pink Lady recommended)
  • ½ cup dried cranberries
  • Optional: pumpkin seeds or chopped pecans for crunch (toasted)

Maple Tahini Dressing:

  • ¼ cup tahini
  • 2 Tbsp pure maple syrup
  • 2 Tbsp apple cider vinegar or lemon juice
  • 1 Tbsp olive oil
  • 2 Tbsp warm water (adjust for desired consistency)
  • Salt & pepper to taste

Instructions

  1. Roast Squash: Preheat oven to 400°F (204°C). Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread cubes out evenly on a baking sheet to avoid steaming and roast for 20–25 minutes until tender and caramelized, flipping once halfway through.
  2. Massage Kale: While the squash roasts, chop the kale, removing tough stems. Place kale in a bowl with 1 teaspoon olive oil and a pinch of salt. Massage the leaves for 1-2 minutes until softened and darkened, which tenderizes and reduces bitterness.
  3. Make Dressing: In a small bowl, whisk together tahini, maple syrup, apple cider vinegar or lemon juice, olive oil, warm water, salt, and pepper. The mixture may thicken initially—keep whisking and add water gradually to achieve a smooth, drizzle-able consistency. Taste and adjust sweetness or tang as preferred.
  4. Toast Nuts or Seeds (Optional): For extra crunch, toast pumpkin seeds or chopped pecans in a dry skillet over medium heat for 2-3 minutes until fragrant and golden, shaking the pan to prevent burning. Remove from heat and cool.
  5. Assemble Bowls: Divide cooked quinoa among four bowls. Top with roasted butternut squash, massaged kale, diced apple, dried cranberries, and toasted seeds or nuts if using. Arrange ingredients in colorful sections for an appealing presentation.
  6. Dress and Serve: Drizzle each bowl generously with the maple tahini dressing. Serve immediately warm or chilled. Optionally finish with extra cracked pepper or flaky salt.

Notes

  • Bowls can be prepared up to 5 days ahead by roasting squash, cooking quinoa, and making dressing separately; assemble just before serving.
  • If dressing is too thick, whisk in warm water 1 tsp at a time; if too thin, add more tahini or a pinch of ground flaxseed to thicken.
  • Frozen squash works fine—thaw thoroughly and pat dry before roasting, though caramelization may be less intense.
  • Massage kale longer or swap with baby spinach if you find kale too bitter. Massaging with lemon juice also helps reduce bitterness.
  • For nut-free variation, replace tahini with sunflower seed butter and top with roasted chickpeas instead of nuts.
  • Customize bowls by adding protein like chickpeas, baked tofu, or shredded chicken; or swap grains with wild rice, couscous, or cauliflower rice for different textures.

Nutrition

Keywords: autumn quinoa bowl, butternut squash quinoa, kale quinoa bowl, maple tahini dressing, healthy breakfast bowl, vegetarian breakfast

Find it online: https://messykitchenmagic.com/autumn-glow-quinoa-bowls-recipe-2/