Autumn Glow Quinoa Bowl
Ingredients
The Bowl:
- 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
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Yields: 4 Servings
Directions
- Roast squash: Preheat oven to 400°F. Toss cubed squash with a drizzle of olive oil, salt & pepper. Roast 20–25 mins until tender and caramelized.
- Prep kale: Massage chopped kale with a little olive oil and pinch of salt until leaves soften.
- Make dressing: Whisk tahini, maple syrup, vinegar, oil, warm water, salt & pepper until smooth—adjust thickness with water.
- Assemble bowls: Divide quinoa among bowls. Top with roasted squash, kale, diced apple, cranberries, and seeds/nuts if using.
- Finish: Drizzle each bowl with maple tahini dressing. Serve warm or chilled.
Credit: Glow and Graze
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