Ingredients
Main Ingredients
- 1½ cups cooked quinoa
- 3 cups roasted butternut squash cubes
- 2 cups chopped kale
- 1 apple, diced
- ½ cup dried cranberries
- Optional: pumpkin seeds or chopped pecans for crunch
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
For Roasting Squash
- Drizzle of olive oil
- Salt & pepper to taste
Instructions
- Roast squash: Preheat your oven to 400°F (200°C). Toss cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until the squash is tender and caramelized, enhancing its natural sweetness.
- Prepare quinoa: Ensure you have 1½ cups of cooked quinoa ready. You can cook quinoa in advance by rinsing ½ cup dry quinoa and simmering in 1 cup water until fluffy, then cooling it before use.
- Prep kale: Chop the kale and massage it with a small amount of olive oil and a pinch of salt. This softens the kale leaves, making them tender and easier to eat while mellowing their natural bitterness.
- Dice apple and gather cranberries: Core and dice the apple into bite-sized pieces. Measure out ½ cup of dried cranberries to add sweetness and texture to the bowl.
- Make dressing: In a bowl, whisk together tahini, pure maple syrup, apple cider vinegar or lemon juice, olive oil, warm water, salt, and pepper. Adjust the water amount to achieve a smooth, pourable consistency that will coat the ingredients nicely.
- Assemble bowls: Divide the cooked quinoa evenly among four bowls. Top each with roasted butternut squash, massaged kale, diced apple, dried cranberries, and pumpkin seeds or chopped pecans if using for extra crunch.
- Finish and serve: Drizzle the maple tahini dressing over each bowl. Serve the Autumn Glow Quinoa Bowls warm or chilled, according to your preference.
Notes
- You can use either apple cider vinegar or lemon juice in the dressing based on your taste preference.
- Massage kale thoroughly to soften it and reduce bitterness.
- Adjust the dressing consistency with warm water to your liking for easier drizzling.
- For extra protein and crunch, add pumpkin seeds or chopped pecans.
- These bowls can be prepared ahead and stored in the fridge for up to 2 days; add dressing just before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian