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Autumn Glow Quinoa Bowls

Autumn Glow Quinoa Bowls: Nourishing Fall Flavor Awaits

Enjoy these Autumn Glow Quinoa Bowls, bursting with fall flavors and nourishing ingredients.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Quinoa Rinse before cooking
  • 1 medium Butternut Squash Cubed
  • 4 cups Kale Chopped
For the Toppings
  • 1 medium Apple Diced
  • 1/2 cup Dried Cranberries
  • 1/4 cup Pumpkin Seeds or Pecans
For the Dressing
  • 1/4 cup Tahini
  • 2 tablespoons Maple Syrup
  • 2 tablespoons Apple Cider Vinegar or Lemon Juice
  • 2 tablespoons Olive Oil

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and gather your ingredients.
  2. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
  3. In a bowl, massage chopped kale with olive oil and a pinch of salt for 2-3 minutes.
  4. Combine tahini, maple syrup, apple cider vinegar (or lemon juice), and olive oil in a bowl. Whisk in warm water until smooth.
  5. Rinse and cook quinoa according to package instructions, typically boiling for about 15 minutes.
  6. Assemble bowls with quinoa base, topped with butternut squash, massaged kale, diced apple, and dried cranberries.
  7. Drizzle creamy maple-tahini dressing over each bowl and enjoy!

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 250mgPotassium: 600mgFiber: 10gSugar: 8gVitamin A: 800IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Store cooked quinoa and roasted butternut squash separately for optimal texture. Use seasonal ingredients as substitutes when necessary.

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