Autumn Glow Quinoa Bowls (Printable Version)
# What You'll Need:
→ Base
01 -
200 g cooked quinoa
02 -
450 g butternut squash, peeled and cubed
03 -
100 g kale, stems removed and chopped
→ Crunchy Elements
04 -
1 medium apple, diced
05 -
30 g dried cranberries
06 -
30 g pumpkin seeds or pecans (optional)
→ Dressing
07 -
60 g tahini
08 -
30 ml maple syrup
09 -
15 ml apple cider vinegar or lemon juice
10 -
15 ml olive oil
11 -
60 ml warm water
12 -
Salt and pepper to taste
# Step-by-Step Directions:
01 -
Preheat oven to 200°C. Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20-25 minutes, stirring halfway, until caramelized and tender.
02 -
Remove stems from kale and chop into bite-sized pieces. Place in a bowl, drizzle with olive oil, sprinkle with salt, and massage for 2-3 minutes until softened and vibrant green.
03 -
In a bowl, combine tahini, maple syrup, apple cider vinegar (or lemon juice), and olive oil. Gradually whisk in warm water to reach a creamy, drizzle-able consistency. Season with salt and pepper to taste.
04 -
Divide cooked quinoa evenly among four bowls. Top each with roasted butternut squash, massaged kale, diced apple, dried cranberries, and optional pumpkin seeds or pecans.
05 -
Drizzle the maple-tahini dressing over each bowl just before serving. Toss lightly if desired and serve warm or chilled.
# Helpful Notes:
01 -
Prepare quinoa, roast squash, and make dressing up to 5 days ahead. Store separately in airtight containers. Kale can be massaged and refrigerated for 3 days. Add apples and nuts just before serving to maintain freshness and texture.