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Autumn Glow Quinoa Bowls

Celebrate autumn with these hearty and nutritious quinoa bowls featuring roasted butternut squash, kale, apples, and cranberries. A delightful dish that's easy to prepare and versatile.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 cups cooked quinoa
  • 3 cups roasted butternut squash cubes
  • 2 cups chopped kale (stems removed)
  • 1 piece apple, diced
  • 0.5 cups dried cranberries
  • 0.25 cups tahini
  • 2 Tbsp pure maple syrup
  • 2 Tbsp apple cider vinegar or lemon juice Can be adjusted based on preference
  • 1 Tbsp olive oil
  • 2 Tbsp warm water Adjust for consistency
  • Salt & pepper to taste
Optional toppings
  • Pumpkin seeds or chopped pecans for crunch Optional for added texture

Method
 

Roasting the squash
  1. Preheat the oven to 400°F (200°C).
  2. Toss the cubed butternut squash in a bowl with a drizzle of olive oil, and sprinkle with salt and pepper.
  3. Spread the squash evenly on a baking sheet and roast for 20 to 25 minutes, until tender and caramelized.
Preparing kale
  1. While the squash is roasting, wash and chop the kale.
  2. In a large bowl, massage the chopped kale with a little olive oil and a pinch of salt to help soften the leaves.
Making the dressing
  1. In a small bowl, whisk together tahini, maple syrup, apple cider vinegar or lemon juice, olive oil, and warm water.
  2. Continue whisking until the mixture is smooth, adjusting thickness with more warm water if needed. Season with salt and pepper to taste.
Assembling the bowls
  1. Divide the cooked quinoa among your serving bowls.
  2. Top each bowl with roasted squash, prepared kale, diced apple, dried cranberries, and sprinkle with pumpkin seeds or chopped pecans.
Finishing touches
  1. Drizzle each bowl with the maple tahini dressing.
  2. Serve warm or chilled, according to your preference.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. For freezing, do not add the dressing until ready to eat. Freezing will keep the dish fresh for about three months.