Delicious Glow Quinoa Bowls for Autumn Vibes and Wellness
These Glow Quinoa Bowls celebrate autumn with colorful ingredients, providing a nourishing meal that is quick to prepare.
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Servings: 4 bowls
Calories: 350kcal
Equipment
- Oven
- Mixing bowls
- Baking Sheet
- Whisk
Ingredients
For the Base
- 1 cup cooked quinoa a protein-rich foundation
- 1 medium butternut squash peeled and cubed
- 2 cups kale washed and chopped
For the Toppings
- 1 medium apple diced, firm variety
- ½ cup dried cranberries for tartness
- ¼ cup pumpkin seeds optional, for crunch
- ¼ cup pecans optional, for crunch
For the Dressing
- ¼ 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
- to taste salt
- to taste pepper
- ¼ cup warm water for dressing consistency
Instructions
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C), peel and cube the butternut squash, toss it with olive oil, salt, and pepper, and roast for 20-25 minutes until fork-tender.
- Wash and chop the kale into bite-sized pieces, massaging it with olive oil and salt for 2-3 minutes to soften the leaves.
- In a separate bowl, whisk together tahini, maple syrup, apple cider vinegar, and olive oil. Gradually add warm water to adjust consistency, then season with salt and pepper.
- Divide the cooked quinoa into bowls and top with roasted butternut squash, kale, apple, and cranberries. Optionally, add pumpkin seeds or pecans.
- Drizzle the maple-tahini dressing over the bowls, gently toss to combine, and serve warm or chilled.
Notes
Store assembled bowls in an airtight container for up to 3 days, keeping dressing separate for freshness.
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 300mg | Potassium: 500mg | Fiber: 8g | Sugar: 5g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 3mg