Description
These Autumn Glow Quinoa Bowls are packed with roasted sweet potatoes, cauliflower, and kale tossed with fluffy quinoa and a creamy maple-tahini dressing nourishing, cozy, and bursting with fall flavors!
Ingredients
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 medium sweet potato, cubed
1 cup cauliflower florets
2 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper, to taste
2 cups kale, chopped
1/4 cup dried cranberries
1/4 cup pumpkin seeds
For the maple-tahini dressing:
3 tbsp tahini
1 tbsp maple syrup
1 tbsp apple cider vinegar
1 tbsp lemon juice
2–3 tbsp warm water (to thin)
Salt, to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes and cauliflower with olive oil, paprika, garlic powder, salt, and pepper.
3. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
4. Meanwhile, cook quinoa in water or broth according to package instructions. Fluff with a fork and set aside.
5. In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, lemon juice, water, and salt until smooth.
6. Massage kale with a drizzle of olive oil and a pinch of salt until slightly softened.
7. Assemble bowls: layer quinoa, roasted veggies, and kale.
8. Top with cranberries, pumpkin seeds, and drizzle generously with maple-tahini dressing.
9. Serve warm or at room temperature.
Notes
Add roasted chickpeas or grilled chicken for extra protein.
The dressing can be made ahead and kept refrigerated for up to 5 days.
This recipe makes an excellent meal prep option for busy weeks!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 9g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: quinoa bowl, autumn bowl, healthy vegetarian meal, tahini dressing, fall recipe