Autumn Glow Quinoa Bowls (Print-Friendly Format)
Roasted squash and quinoa bowls with apples, kale, and a rich maple-tahini dressing—perfect for autumn comfort.
# Ingredients You’ll Need:
→ Base
01 -
250 g cooked quinoa
02 -
1 medium butternut squash, peeled and cubed
03 -
120 g kale, stems removed and chopped (or baby spinach as substitute)
→ Crunch
04 -
1 medium apple, diced
05 -
60 g dried cranberries (or raisins as alternative)
06 -
30 g pumpkin seeds (or pecans, optional)
→ Dressing
07 -
60 ml tahini (or almond butter as substitute)
08 -
30 ml maple syrup (or honey as substitute)
09 -
30 ml apple cider vinegar (or lemon juice as substitute)
10 -
30 ml olive oil (or avocado oil as substitute)
11 -
30–60 ml warm water, to adjust dressing consistency
12 -
Salt, to taste
13 -
Black pepper, to taste
# How to Make It:
01 -
Preheat oven to 200°C. Toss cubed butternut squash with olive oil, salt, and black pepper on a baking sheet. Roast for 20–25 minutes until caramelized and fork-tender.
02 -
Chop kale into bite-sized pieces. Massage gently with a small amount of olive oil and a pinch of salt for 2–3 minutes until softened.
03 -
In a mixing bowl, whisk together tahini, maple syrup, apple cider vinegar, and olive oil. Gradually add warm water until smooth and pourable. Season with salt and black pepper to taste.
04 -
Divide cooked quinoa among serving bowls. Top with roasted squash, massaged kale, diced apple, and dried cranberries. Sprinkle with pumpkin seeds or pecans, if desired.
05 -
Drizzle each bowl with maple-tahini dressing. Toss gently to combine and serve warm or chilled as preferred.
# Extra Tips:
01 -
Store assembled bowls in an airtight container for up to 5 days. Keep apples and nuts separate until ready to serve to maintain freshness and crunch.