Why You’ll Love This Recipe
These quinoa bowls are a celebration of fall ingredients—wholesome, vibrant, and naturally gluten-free. Each bite offers a comforting blend of roasted vegetables, hearty grains, and zesty dressing. It’s nourishing but never boring, loaded with flavor and texture. Perfect for vegetarians and easily adaptable for any diet, this dish proves that healthy eating can be as comforting as it is delicious. Plus, it’s easy to prep ahead, making it a go-to for busy weeks or cozy evenings in.
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Autumn Glow Quinoa Bowls: A Cozy, Nourishing Fall Favorite
- Total Time: 45 mins
- Yield: 4 bowls
- Diet: Vegan
Description
These Autumn Glow Quinoa Bowls are a cozy, nourishing blend of roasted seasonal vegetables, fluffy quinoa, crisp greens, and a creamy maple-tahini dressing — a vibrant fall-inspired meal that’s healthy, satisfying, and full of flavor.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable broth or water
- 1 small butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 medium apple, diced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 2 cups baby kale or spinach
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans or walnuts
- For Maple Tahini Dressing:
- 1/4 cup tahini
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 clove garlic, minced
- 2–3 tbsp warm water (to thin)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss butternut squash, Brussels sprouts, and apple with olive oil, salt, pepper, and smoked paprika. Spread evenly on the baking sheet and roast for 25–30 minutes, stirring halfway, until golden and tender.
- Meanwhile, cook quinoa according to package directions: combine 1 cup quinoa with 2 cups broth in a saucepan, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork when done.
- Prepare the maple-tahini dressing by whisking together tahini, maple syrup, apple cider vinegar, garlic, salt, and pepper. Add warm water gradually until smooth and pourable.
- Assemble bowls: divide quinoa among 4 bowls, then top with roasted vegetables, baby kale, dried cranberries, and toasted pecans.
- Drizzle with maple-tahini dressing and serve warm or at room temperature.
Notes
- Substitute sweet potatoes for butternut squash or add roasted beets for color and sweetness.
- Use farro, brown rice, or couscous instead of quinoa if preferred.
- Make it vegan by ensuring the dressing uses pure maple syrup and tahini (no honey).
- Meal-prep friendly: store components separately and assemble just before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Roasted and Assembled
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Quinoa
A protein-packed base that soaks up all the warm, earthy flavors of the season.
Sweet Potatoes
Roasted until caramelized and tender—they bring a natural sweetness and golden color.
Chickpeas
Crisped in the oven for crunch and extra protein; a great plant-based addition.
Kale or Spinach
Adds vibrant green color and nutrients—massaged with olive oil for tenderness.
Red Onion
Roasted for sweetness and a touch of savory sharpness.
Olive Oil
Used for roasting and dressing—adds richness and enhances flavor.
Garlic Powder, Paprika, and Cumin
Warm spices that bring depth and a subtle smoky note to the roasted veggies.
Salt and Black Pepper
Simple seasonings that tie everything together.
Pumpkin Seeds (Pepitas)
For crunch and a nutty finish that complements the fall flavors.
Dried Cranberries
Add a sweet-tart contrast that makes every bite pop.
Feta Cheese (Optional)
Adds creaminess and tang; omit or replace with vegan cheese for dairy-free.
For the Dressing (Turmeric-Maple or Lemon-Tahini):
A creamy blend of tahini, lemon juice, maple syrup, olive oil, and a hint of turmeric or garlic for a silky, flavorful drizzle that ties the bowl together.
Directions
- Cook the Quinoa:
Rinse quinoa under cold water, then cook according to package instructions (usually 1 cup quinoa to 2 cups water). Fluff with a fork and set aside. - Roast the Vegetables:
Preheat the oven to 425°F (220°C). Toss cubed sweet potatoes, red onion slices, and drained chickpeas with olive oil, garlic powder, paprika, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and crispy. - Prepare the Greens:
While the veggies roast, massage kale with a drizzle of olive oil and a pinch of salt for 1–2 minutes until tender and glossy. - Make the Dressing:
In a small bowl, whisk together tahini, lemon juice, maple syrup, olive oil, turmeric (if using), salt, and a splash of warm water until creamy and smooth. Adjust thickness as desired. - Assemble the Bowls:
Divide quinoa among serving bowls. Top with roasted sweet potatoes, chickpeas, kale, and red onions. Sprinkle with pumpkin seeds, cranberries, and feta (if using). - Finish and Serve:
Drizzle with the dressing and enjoy warm or at room temperature.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 4 people and takes about 40 minutes total—10 minutes prep time and 30 minutes cooking time.
Storage/reheating
Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy cold as a refreshing grain salad. Keep the dressing separate until ready to serve for best texture.
Variations and Customizations
Harvest Chicken Bowl
Add sliced grilled chicken for extra protein and a heartier meal.
Maple Dijon Dressing
Swap the tahini for Dijon mustard and maple syrup for a tangy-sweet twist.
Butternut Squash Swap
Use roasted butternut squash instead of sweet potatoes for a nutty variation.
Spicy Kick
Add cayenne or chili flakes to the roasted chickpeas for heat.
Autumn Apple Crunch
Top with thinly sliced apples or pears for a sweet, crisp contrast.
Goat Cheese Upgrade
Replace feta with goat cheese for a creamier, tangier flavor.
Quinoa-Free Version
Substitute brown rice, farro, or couscous for a different texture.
Mediterranean Twist
Add olives, sun-dried tomatoes, and a sprinkle of za’atar for bold flavor.
Vegan Delight
Omit cheese and use maple-tahini dressing for a completely plant-based bowl.
Roasted Garlic Infusion
Mix roasted garlic into the dressing for deeper flavor.
FAQs
Can I make this ahead of time?
Yes! It’s perfect for meal prep—store each component separately and assemble before serving.
Can I use canned chickpeas?
Absolutely—just rinse and dry them well before roasting for maximum crispiness.
Is this dish vegan?
Yes, if you skip the cheese or use a vegan substitute.
Can I use frozen vegetables?
Yes, just roast a bit longer to ensure they caramelize properly.
How can I make it more filling?
Add avocado, tofu, or grilled chicken for extra protein and creaminess.
Can I serve it cold?
Yes—it’s delicious chilled as a salad-style grain bowl.
What’s the best dressing option?
The turmeric-maple dressing adds warmth and sweetness, while lemon-tahini keeps it bright and savory.
Can I substitute quinoa?
Yes, brown rice, barley, or bulgur all work beautifully.
How do I keep the chickpeas crispy?
Let them cool on the baking sheet after roasting and add to the bowls just before serving.
What other toppings work well?
Chopped nuts, seeds, roasted pumpkin, or pomegranate arils all make beautiful additions.
Conclusion
Autumn Glow Quinoa Bowls are the perfect way to embrace the cozy flavors of fall while nourishing your body with wholesome ingredients. Every bite is a blend of sweet, savory, and tangy notes that celebrate the season’s bounty. With roasted vegetables, protein-packed quinoa, and a luscious maple-tahini dressing, this dish is as stunning to look at as it is satisfying to eat. Whether for meal prep, a quick dinner, or a festive lunch, these bowls truly glow with comfort, flavor, and autumn goodness.
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