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Glow Quinoa Bowls

Savor the Season: Glow Quinoa Bowls for Cozy Nights

Enjoy Glow Quinoa Bowls filled with roasted butternut squash, apples, and quinoa, topped with creamy maple-tahini dressing.
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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 Quinoa Bowl
  • 1 cup Cooked Quinoa A sturdy base for your bowl
  • 2 cups Butternut Squash Cubed, can substitute with sweet potatoes
  • 2 cups Kale Chopped, can substitute with baby spinach
  • 1 medium Apple Any firm variety you enjoy
  • 1/2 cup Dried Cranberries Sweet-tart contrast
  • 1/4 cup Pumpkin Seeds For crunch
For the Maple-Tahini Dressing
  • 1/4 cup Tahini Creamy base, almond butter is a substitution
  • 2 tablespoons Maple Syrup Natural sweetness
  • 1 tablespoon Apple Cider Vinegar Tangy kick
  • 2 tablespoons Olive Oil For flavor
  • 2-4 tablespoons Warm Water Adjusts dressing thickness

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • Whisk

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C). Cube the butternut squash, toss with olive oil, salt, and pepper, and roast for 20-25 minutes.
  2. Chop the kale, drizzle with olive oil, sprinkle with salt, and massage for 2-3 minutes until vibrant.
  3. Combine tahini, maple syrup, apple cider vinegar, and olive oil in a bowl. Whisk together and add warm water until smooth.
  4. Divide cooked quinoa into bowls, top with roasted squash, kale, diced apple, and cranberries.
  5. Drizzle with the creamy maple-tahini dressing and gently toss to combine.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 200mgPotassium: 600mgFiber: 10gSugar: 12gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Store assembled bowls in an airtight container for up to 5 days. For freezing, keep components separate.

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