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Autumn Glow Quinoa Bowls Recipe

Autumn Glow Quinoa Bowls Recipe
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★★★★★

5.3 from 19 reviews

These Autumn Glow Quinoa Bowls are a perfect blend of cozy, vibrant flavors featuring roasted butternut squash, massaged kale, crisp apples, and tangy dried cranberries, all topped with a creamy maple tahini dressing. Ideal for breakfast or a wholesome meal prep, this nutrient-packed recipe offers a delicious balance of sweet, savory, and tangy with satisfying textures and easy assembly.

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 (preferably Honeycrisp or Pink Lady)
  • ½ cup dried cranberries
  • Optional: pumpkin seeds or chopped pecans for crunch

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 consistency)
  • Salt & pepper to taste

Instructions

  1. Roast the squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper on a baking sheet. Spread out the cubes evenly to avoid steaming and roast for 20–25 minutes until tender and caramelized, flipping once halfway through for even browning.
  2. Massage the kale: While the squash roasts, chop the kale, removing tough stems. Place the kale in a bowl with 1 teaspoon olive oil and a pinch of salt. Massage the leaves by rubbing them together with your hands for 1-2 minutes until they soften and turn a vibrant emerald green, which also reduces bitterness.
  3. Prepare the 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 seize initially but keep whisking and add water a teaspoon at a time until the dressing is smooth and drizzle-able. Adjust sweetness or tang to your taste.
  4. Toast the nuts/seeds (optional): If using pumpkin seeds or pecans, toast them in a dry skillet over medium heat for 2-3 minutes until fragrant and golden, shaking the pan occasionally to prevent burning.
  5. Assemble the bowls: Divide cooked quinoa evenly among four bowls. Top each with roasted butternut squash, massaged kale, diced apple, dried cranberries, and toasted pumpkin seeds or pecans if using. Arrange ingredients in colorful sections for visual appeal.
  6. Finish and serve: Drizzle the maple tahini dressing generously over each bowl. Serve warm or chilled as desired. Optionally, add extra cracked black pepper or flaky salt to taste.

Notes

  • Cook quinoa in vegetable broth instead of water for additional flavor.
  • Pre-cubed butternut squash can save prep time; sweet potatoes are a great substitute.
  • If kale is too bitter, massage longer or swap with baby spinach (no massage needed).
  • Soak dried cranberries in warm water for 5 minutes if they feel too chewy.
  • For a nut-free version, replace tahini with sunflower seed butter and swap nuts for roasted chickpeas.
  • Dressing consistency can be adjusted with warm water; too thick? Add more water; too thin? Add more tahini or a pinch of ground flaxseed.
  • Apples and nuts should be added fresh before serving to maintain crunch.
  • Make ahead: Roast squash and cook quinoa up to 5 days in advance, store dressing separately.

Nutrition

Keywords: Autumn quinoa bowl, butternut squash bowl, kale salad, maple tahini dressing, healthy breakfast, meal prep bowl

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