Cozy Autumn Glow Quinoa Bowls with Maple Tahini Dressing

When the leaves start to crunch underfoot and the air turns crisp, nothing warms my soul quite like Autumn Glow Quinoa Bowls with Maple Tahini Dressing. Picture this: a vibrant bowl bursting with roasted veggies, fluffy quinoa, and that dreamy maple-tahini dressing drizzling over it like a warm hug from autumn itself. Lentil and Potato Soup for Winter BBQ Chicken and Sweet Potato Bowls The flavors dance like leaves swirling in the wind, each bite a delightful reminder of cozy evenings spent around a crackling fire.

I remember the first time I made these bowls. It was a chilly afternoon, and I was trying to impress some friends for dinner. As they walked in, the aroma of caramelized squash and nutty tahini enveloped them, triggering an instant “Wow!” reaction. Moments later, we were all gathered around the table, laughing and sharing stories between bites of this hearty dish. It felt like we were feasting on clouds, with each mouthful bringing us closer together—definitely an experience worth repeating!

Cooking these bowls is always a hit at family gatherings; everyone raves about how delicious they are!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Choose tri-color quinoa for a beautiful presentation; it adds texture and nutty flavor.

• Butternut Squash: Opt for firm squash that feels heavy; it should be sweet when roasted.

• Brussels Sprouts: Use fresh sprouts; trim and halve them for even cooking and caramelization.

• Red Onion: A large red onion will add sweetness; slice it thickly for roasting.

• Olive Oil: Use high-quality extra virgin olive oil for drizzling before roasting.

• Tahini: Look for smooth tahini; it lends creaminess to your dressing that’s irresistible.

• Maple Syrup: Pure maple syrup is best; it will enhance both sweetness and flavor complexity.

• Lemon Juice: Fresh lemon juice brightens up the dish perfectly; don’t skimp on it! For more inspiration, check out this Lemon Cheesecake Squares recipe.

• Salt & Pepper: Season to taste; good seasoning elevates every ingredient’s flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper; this makes cleanup easier later.

Prepare the Veggies: While the oven heats up, chop the butternut squash into bite-sized cubes and halve the Brussels sprouts. Toss them in olive oil along with salt and pepper until evenly coated.

Roast Away!: Spread the veggies out on your baking sheet in a single layer. Roast them in the preheated oven for 25-30 minutes until tender and golden brown. Flip halfway through for even browning.

Cook the Quinoa: Rinse one cup of quinoa under cold water in a fine-mesh sieve. In a medium saucepan, combine rinsed quinoa with two cups of water or broth. Chicken and Potatoes with Dijon Cream Sauce Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until fluffy.

Make the Dressing: In a small bowl, whisk together tahini, maple syrup, lemon juice, salt, and pepper until smooth. If it’s too thick, add water one tablespoon at a time until you reach desired consistency.

Toss Everything Together!: Once everything is cooked—fluffy quinoa alongside beautifully roasted veggies—combine them in a large bowl. Drizzle generously with dressing and toss well until everything is coated in that sweet goodness.

Serve your Autumn Glow Quinoa Bowls warm or at room temperature garnished with more dressing if you wish! Enjoy every bite while reminiscing about fall adventures or planning your next gathering over delicious food!

Perfecting the Cooking Process

Start by cooking the quinoa first, then roast the veggies while it simmers. Finally, mix together the dressing to ensure everything is fresh and flavorful when serving.

Add Your Touch

Feel free to swap out vegetables based on your preferences or what’s in season. Adding nuts or seeds can enhance texture and flavor, making each bowl unique. For more inspiration, check out this Creamy Vegetable Soup recipe.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave, adding a splash of water to keep it moist.

The first time I made these bowls, my friends devoured them within minutes! They were so surprised that something so healthy could taste this good; I still get asked for the recipe!

FAQ

What can I use instead of tahini?

Sunflower seed butter or almond butter also work well in this recipe.

Can I make this recipe ahead of time?

Yes, prepare components separately and assemble just before serving for freshness.

How do I add protein to my quinoa bowls?

Try adding chickpeas, grilled chicken, or tofu for an extra protein boost. Honey Lime Chicken and Avocado Rice Stack.

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Autumn Glow Quinoa Bowls with Maple Tahini Dressing

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• Author: Sofia Valentina
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Autumn Glow Quinoa Bowls with Maple Tahini Dressing are a delightful celebration of fall flavors. This vibrant dish combines roasted butternut squash, Brussels sprouts, and fluffy tri-color quinoa, all drizzled with a creamy maple tahini dressing. Perfect for cozy evenings or gatherings, this bowl is not only visually appealing but also customizable based on seasonal produce. Enjoy warming flavors that will have everyone asking for seconds!

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Ingredients

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• 1 cup tri-color quinoa
• 2 cups water or vegetable broth
• 2 cups butternut squash, cubed
• 2 cups Brussels sprouts, halved
• 1 large red onion, thickly sliced
• 3 tbsp extra virgin olive oil
• 1/4 cup tahini
• 3 tbsp pure maple syrup
• 2 tbsp fresh lemon juice
• Salt and pepper to taste

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Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the butternut squash and Brussels sprouts in olive oil, salt, and pepper. Spread on the baking sheet.
3. Roast for 25-30 minutes until tender and golden brown, flipping halfway through.
4. Rinse quinoa under cold water and cook in a saucepan with water or broth until fluffy (about 15 minutes).
5. Whisk together tahini, maple syrup, lemon juice, salt, and pepper in a small bowl. Adjust thickness with water as needed.
6. Combine cooked quinoa and roasted veggies in a large bowl; drizzle with dressing and toss well.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (300g)
• Calories: 450
• Sugar: 10g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 68g
• Fiber: 12g
• Protein: 11g
• Cholesterol: 0mg