Autumn Glow Quinoa Bowls Recipe – Nourishing Fall Bowl with Sweet Potatoes & Tahini Dressing
These Autumn Glow Quinoa Bowls are a celebration of fall’s best flavors—warm, nourishing, and packed with vibrant ingredients. Roasted sweet potatoes, crispy chickpeas, sautéed kale, and fluffy quinoa come together in a hearty bowl topped with a creamy tahini-maple dressing. Perfect for meal prep, weeknight dinners, or plant-based holiday sides, this bowl is gluten-free, protein-rich, and bursting with seasonal color. It’s comfort food with a healthy twist that glows from the inside out.
Equipment
- Baking sheet
- Saucepan with lid
- Mixing bowls
- Whisk
- Fine mesh strainer
- Chef’s knife and cutting board
Ingredients
For the Bowl:
- 1 cup quinoa (white or tri-color), rinsed
- 2 cups water
- 2 cups butternut squash, cubed
- 1 cup carrots, sliced
- 1 cup Brussels sprouts, halved
- 2 cups kale, chopped
- 1 apple, thinly sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- ¼ cup dried cranberries
- ¼ cup pumpkin seeds
For the Dressing:
- ¼ cup tahini
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 2–4 tbsp water (to thin)
- Salt to taste
Instructions
- Roast the Veggies: Preheat oven to 400°F (200°C). Toss squash, carrots, and Brussels sprouts with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
- Cook the Quinoa: Rinse quinoa thoroughly. Combine with water and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool slightly.
- Massage the Kale: In a bowl, massage kale with a drizzle of olive oil and a squeeze of lemon juice until softened.
- Make the Dressing: Whisk tahini, maple syrup, vinegar, mustard, and water until smooth. Adjust consistency and seasoning.
- Assemble the Bowls: Layer quinoa, roasted veggies, kale, apple slices, cranberries, and pumpkin seeds. Drizzle with dressing.
- Serve: Enjoy warm or chilled. Great for meal prep—store components separately and assemble when ready.
Notes
- Swap quinoa for farro, wild rice, or couscous.
- Add chickpeas, grilled chicken, or tofu for protein.
- Use sweet potatoes or parsnips instead of squash.
- Dressing can be made ahead and stored in the fridge for up to 1 week.
- For a nut-free version, skip seeds or use sunflower seeds.
- Keeps well refrigerated for 3–4 days.