Description
Warm and comforting Autumn Glow Quinoa Bowls filled with roasted butternut squash, quinoa, kale, and a creamy dressing, perfect for cozy seasonal dining.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 medium butternut squash, peeled and cubed
- 2 cups kale
- 1 medium apple, diced
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds (optional)
- 1/4 cup tahini or almond butter
- 2 tablespoons maple syrup or honey
- 2 tablespoons apple cider vinegar or lemon juice
- 2 tablespoons olive oil or avocado oil
- 2–4 tablespoons warm water
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes until tender and golden.
- While the squash roasts, rinse your quinoa under cold water. Combine quinoa with 2 cups of water or vegetable broth in a saucepan, bring to a boil, then reduce heat and simmer, covered, for about 15 minutes.
- Sauté the kale in a little olive oil over medium heat for 3-4 minutes until just wilted.
- In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, and warm water until creamy. Season to taste.
- In each bowl, layer cooked quinoa, roasted squash, sautéed kale, diced apple, cranberries, and pumpkin seeds. Drizzle with dressing.
- Enjoy your meal!
Notes
Store in an airtight container in the fridge for up to 4 days. Reheat quinoa and squash separately if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg