Autumn brings colorful leaves, cooler weather, and the joy of harvest. One of the best ways to celebrate this season is with a warm and hearty dish. The Autumn Glow Quinoa Bowls are perfect for this. They combine nutritious ingredients with incredible flavors. These bowls are easy to prepare and make for a delightful meal any day of the week. With roasted butternut squash, kale, apples, and cranberries, they bring the essence of fall to your table.
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love the Autumn Glow Quinoa Bowls. First, they are filled with healthy ingredients. Quinoa is a great source of protein, while butternut squash provides vitamins and minerals. Kale adds fiber, and dried cranberries give a touch of sweetness. This balanced meal is not only good for you but is also delicious.
Second, this recipe is easy to make. You can roast the squash while cooking the quinoa. This saves time and lets you multitask. You can also prepare the dressing while everything is cooking.
Lastly, these bowls are versatile. You can adapt them based on what you have at home. Want more crunch? Add pumpkin seeds or nuts. Prefer a different flavor? Change the dressing to suit your taste. These bowls will shine in any version you choose.
HOW TO MAKE Autumn Glow Quinoa Bowls
Making Autumn Glow Quinoa Bowls is simple. Follow the steps below to create this tasty dish.
EQUIPMENT NEEDED
To make this recipe, gather the following equipment:
- Oven
- Baking sheet
- Mixing bowls
- Whisk
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients You’ll Need:
- 1½ cups cooked quinoa
- 3 cups roasted butternut squash cubes
- 2 cups chopped kale (stems removed)
- 1 apple, diced
- ½ cup dried cranberries
- Optional: pumpkin seeds or chopped pecans for crunch
- 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
STEP-BY-STEP INSTRUCTIONS:
- Roast squash:
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash in a bowl with a drizzle of olive oil, and sprinkle with salt and pepper.
- Spread the squash evenly on a baking sheet and roast for 20 to 25 minutes. The squash should be tender and caramelized.
- Prep kale:
- While the squash is roasting, wash and chop the kale.
- In a large bowl, massage the chopped kale with a little olive oil and a pinch of salt. This will help soften the leaves.
- Make dressing:
- In a small bowl, whisk together tahini, maple syrup, apple cider vinegar or lemon juice, olive oil, and warm water.
- Continue whisking until the mixture is smooth. Adjust the thickness of the dressing by adding more warm water if needed. Add salt and pepper to taste.
- Assemble bowls:
- Once the squash is ready, it is time to put the bowls together.
- Divide the cooked quinoa among your serving bowls.
- Top each bowl with roasted squash, prepared kale, diced apple, dried cranberries, and sprinkle with pumpkin seeds or chopped pecans if you like some added crunch.
- Finish:
- Drizzle each bowl with the maple tahini dressing.
- You can serve the bowls warm or chilled, depending on your preference.
HOW TO SERVE Autumn Glow Quinoa Bowls
Autumn Glow Quinoa Bowls can be a main dish or a side dish. They are great for lunch or dinner. Serve them in large bowls for a hearty meal or in smaller portions as a side. You can also pack them for lunch. Just keep the dressing separate until you’re ready to eat to avoid soggy ingredients.
It’s fun to create a colorful display with the ingredients. The bright orange of the squash, the green kale, the red apples, and the dark cranberries look beautiful together. This not only makes your meal tasty but also visually appealing.
STORAGE & FREEZING : Autumn Glow Quinoa Bowls
You can store leftover Autumn Glow Quinoa Bowls in an airtight container in the refrigerator. They will stay fresh for up to four days. This makes them perfect for meal prep.
If you want to freeze them, do not add the dressing until you are ready to eat. You can freeze the quinoa, squash, kale, and other ingredients together. They will keep well for about three months. To reheat, defrost in the refrigerator overnight and warm them in the microwave or on the stove.
SERVING SUGGESTIONS
These bowls are delicious on their own, but you can also pair them with other foods. Here are some serving suggestions:
- Serve with a slice of warm whole-grain bread.
- Add grilled chicken or chickpeas for extra protein.
- Pair with a simple green salad for added freshness.
- Enjoy with a cup of herbal tea on the side.
VARIATIONS
Feel free to customize your Autumn Glow Quinoa Bowls! Here are some variations:
- Different grains: Swap quinoa with brown rice, farro, or couscous.
- Variety of vegetables: Mix in roasted Brussels sprouts, sweet potatoes, or beets.
- Fruit options: Instead of apples, add pears or pomegranate seeds for a different flavor.
- Nut butters: Instead of tahini, use almond or peanut butter for the dressing.
- Herbs and spices: Add fresh herbs like parsley or mint for a burst of flavor.
FAQs
1. Can I use fresh squash instead of frozen?
Yes, fresh butternut squash works great! You simply need to peel and cube it before roasting.
2. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Quinoa and most of the other ingredients do not have gluten.
3. Can I make this recipe vegan?
Yes, this dish is already vegan! All ingredients are plant-based.
4. How can I make this recipe spicy?
If you like a spicy kick, add a pinch of cayenne pepper or crushed red pepper flakes to the dressing or the squash before roasting.
MAKE-AHEAD TIPS FOR Autumn Glow Quinoa Bowls
Making Autumn Glow Quinoa Bowls ahead of time is simple. Here are a few tips:
- Cook the quinoa in advance: Quinoa can be made a day or two before and stored in the refrigerator.
- Roast the squash beforehand: Roast the squash and store it in the fridge until you are ready to assemble your bowls.
- Prep the kale: You can wash and chop the kale a few days ahead. Store it in an airtight container.
- Make the dressing: Prepare the tahini dressing and keep it in the refrigerator. Just give it a quick whisk before serving.
By following these tips, you can enjoy a delicious, healthy meal at any time with little effort. Enjoy your Autumn Glow Quinoa Bowls and the flavors of the season!
Autumn Glow Quinoa Bowls
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash in a bowl with a drizzle of olive oil, and sprinkle with salt and pepper.
- Spread the squash evenly on a baking sheet and roast for 20 to 25 minutes, until tender and caramelized.
- While the squash is roasting, wash and chop the kale.
- In a large bowl, massage the chopped kale with a little olive oil and a pinch of salt to help soften the leaves.
- In a small bowl, whisk together tahini, maple syrup, apple cider vinegar or lemon juice, olive oil, and warm water.
- Continue whisking until the mixture is smooth, adjusting thickness with more warm water if needed. Season with salt and pepper to taste.
- Divide the cooked quinoa among your serving bowls.
- Top each bowl with roasted squash, prepared kale, diced apple, dried cranberries, and sprinkle with pumpkin seeds or chopped pecans.
- Drizzle each bowl with the maple tahini dressing.
- Serve warm or chilled, according to your preference.