Description

A vibrant and nutritious Autumn Glow Quinoa Bowl featuring roasted butternut squash, kale, apples, and dried cranberries, all topped with a creamy maple tahini dressing. This wholesome bowl combines seasonal flavors and textures for a hearty, healthy meal perfect for fall.

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
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

Roast squash: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized, stirring halfway through.
Prep kale: Massage the chopped kale with a little olive oil and a pinch of salt using your hands until the leaves soften and become more tender, about 2-3 minutes. This step helps reduce bitterness and improves texture.
Make dressing: In a bowl, whisk together the tahini, pure maple syrup, apple cider vinegar or lemon juice, olive oil, warm water, salt, and pepper until smooth. Adjust the consistency by adding more warm water if needed to reach a creamy pourable dressing.
Assemble bowls: Divide the cooked quinoa evenly among four bowls. Top each bowl with roasted butternut squash, massaged kale, diced apple, dried cranberries, and optional pumpkin seeds or chopped pecans for added crunch.
Finish: Drizzle each assembled bowl generously with the maple tahini dressing. Serve immediately warm or chilled as preferred.

Notes

You can roast the butternut squash ahead of time and store in the fridge for up to 3 days for quick meal prep.
For a nuttier dressing flavor, toast the tahini lightly before mixing.
Substitute kale with spinach or Swiss chard if preferred.
Use any crunchy nuts or seeds like walnuts or sunflower seeds as toppings.
This recipe is easily customizable by adding protein such as grilled chicken or chickpeas.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course, Salad Bowl
Method: Roasting, Mixing, Assembling
Cuisine: American, Healthy, Seasonal

Nutrition

Serving Size: 1 bowl (approx. 1½ cups)
Calories: 420 kcal
Sugar: 14 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 2.5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 8 g
Protein: 10 g
Cholesterol: 0 mg

Keywords: quinoa bowl, butternut squash, autumn recipe, healthy bowl, kale salad, maple tahini dressing, vegetarian, fall meal