Description
Celebrate the fall with these vibrant and nutritious Autumn Glow Quinoa Bowls packed with seasonal ingredients.
Ingredients
Scale
- 1 cup quinoa or farro or brown rice for different texture
- 1 medium butternut squash or sweet potatoes for a twist
- 2 cups kale (can substitute with baby spinach)
- 1 medium apple or pears for varied sweetness
- 1/2 cup dried cranberries or dried cherries or raisins
- 1/4 cup pumpkin seeds or pecans, sunflower seeds or walnuts
- 1/4 cup tahini or sunflower seed butter for nut-free
- 2 tablespoons maple syrup or agave syrup or honey
- 2 tablespoons apple cider vinegar or lemon juice
- 2 tablespoons olive oil or avocado oil
Instructions
- Start by preheating your oven to 400°F (200°C). This high temperature is crucial for roasting the butternut squash to perfection, allowing it to caramelize and develop a rich flavor. While the oven heats, you can prepare the squash.
- Peel and cube your butternut squash, ensuring the pieces are uniformly sized for even cooking. Toss the cubes with olive oil, salt, and pepper in a bowl. Spread them out on a baking sheet in a single layer to ensure they roast rather than steam. Place in the preheated oven and roast for about 20-25 minutes, or until the squash is golden and tender. Halfway through, give them a good stir to promote even roasting.
- While your squash is roasting, rinse 1 cup of quinoa under cold water to remove any bitterness. In a saucepan, combine the quinoa with double the amount of water (two cups). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes. Once cooked, fluff with a fork and set aside. Rinsing the quinoa helps to enhance its flavor and ensures a light texture.
- In a mixing bowl, take the chopped kale and drizzle it with a small amount of olive oil and a pinch of salt. Using your hands, massage the kale gently until it begins to soften and wilt slightly. This not only enhances the flavor but also makes the kale more tender and easier to digest. If you’re using baby spinach, you can skip this step as it is tender enough on its own.
- In another bowl, whisk together the tahini, maple syrup, apple cider vinegar, olive oil, and a splash of warm water. Adjust the consistency to your liking with more water if needed; the dressing should be creamy but pourable. This will bring a delightful creaminess to the bowls.
- Now it’s time to bring everything together! Start with a base of quinoa in your bowls. Top with the roasted butternut squash, massaged kale, diced apple or pear, dried cranberries, and a sprinkle of pumpkin seeds. Drizzle generously with your creamy maple-tahini dressing just before serving for the best flavor. The combination of warm ingredients with the cool fresh ones creates a beautiful harmony of textures and tastes.
Notes
Make sure to rinse the quinoa well to eliminate any bitterness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
Nutrition
- Calories: 450 kcal
- Sodium: 250 mg
- Protein: 15 g