Name: Autumn Glow Quinoa Bowls: 5 Cozy Recipes to Warm Up
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth or water; 2 cups sweet potatoes, peeled and cubed; 2 cups cauliflower florets; 1 red onion, sliced; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp smoked paprika; 1/4 tsp cinnamon (optional); 2 cups kale or spinach, chopped; 1/4 cup dried cranberries; 1/4 cup chopped pecans or walnuts; — Maple-Tahini Dressing —; 3 tbsp tahini; 1 tbsp olive oil; 1 tbsp maple syrup; 1 tbsp apple cider vinegar; 2–3 tbsp warm water (to thin); Salt and pepper to taste

Description

These Autumn Glow Quinoa Bowls are a wholesome and vibrant meal featuring roasted sweet potatoes, golden cauliflower, quinoa, and a creamy maple-tahini dressing perfect for cozy fall days.

Ingredients

Scale

1 cup quinoa, rinsed

2 cups vegetable broth or water

2 cups sweet potatoes, peeled and cubed

2 cups cauliflower florets

1 red onion, sliced

2 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp smoked paprika

1/4 tsp cinnamon (optional)

2 cups kale or spinach, chopped

1/4 cup dried cranberries

1/4 cup chopped pecans or walnuts

— Maple-Tahini Dressing —

3 tbsp tahini

1 tbsp olive oil

1 tbsp maple syrup

1 tbsp apple cider vinegar

2–3 tbsp warm water (to thin)

Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Toss sweet potatoes, cauliflower, and red onion with olive oil, salt, pepper, paprika, and cinnamon. Spread evenly on the sheet.

3. Roast for 25–30 minutes, flipping halfway through, until golden and tender.

4. Meanwhile, cook quinoa: bring broth or water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork.

5. In a small bowl, whisk together tahini, olive oil, maple syrup, apple cider vinegar, water, salt, and pepper until smooth.

6. Assemble bowls: layer quinoa, roasted vegetables, kale or spinach, cranberries, and nuts.

7. Drizzle with maple-tahini dressing and serve warm or at room temperature.

Notes

For extra protein, add roasted chickpeas or grilled chicken.

Leftovers keep well — store components separately for up to 4 days.

Use butternut squash or Brussels sprouts instead of cauliflower for variation.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Main Course, Healthy Bowl
Method: Roasted
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 9g
Sodium: 240mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 7g
Protein: 10g
Cholesterol: 0mg

Keywords: Autumn Glow Quinoa Bowls, Fall Quinoa Recipe, Roasted Veggie Bowl, Maple Tahini Dressing