Description
Autumn Glow Quinoa Bowls feature roasted butternut squash, Brussels sprouts, and sweet potatoes over fluffy quinoa, topped with a creamy maple-tahini dressing, pomegranate arils, and toasted pumpkin seeds. This vibrant fall bowl is perfect for meal prep or weeknight dinners.
Ingredients
1 cup quinoa, rinsed
2 cups water
2 cups butternut squash, cut into 3/4-inch cubes
2 cups Brussels sprouts, halved lengthwise
1 cup sweet potato, cut into 3/4-inch cubes
3 tablespoons olive oil, divided
1 teaspoon sea salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons tahini
2 tablespoons maple syrup
2 tablespoons fresh lemon juice
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 cup pomegranate arils
1/4 cup toasted pumpkin seeds
Fresh parsley or cilantro for garnish
Instructions
1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. Rinse quinoa under cold water for 30 seconds. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
3. While quinoa cooks, toss butternut squash, Brussels sprouts, and sweet potato with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper on the prepared baking sheet.
4. Arrange vegetables in a single layer and roast for 25-30 minutes, stirring halfway through, until golden brown and tender.
5. Make the dressing by whisking together tahini, maple syrup, lemon juice, remaining 1 tablespoon olive oil, 2 tablespoons water, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and cinnamon in a small bowl until smooth.
6. Divide cooked quinoa among 4 bowls. Top each with roasted vegetables.
7. Drizzle maple-tahini dressing over each bowl. Garnish with pomegranate arils, toasted pumpkin seeds, and fresh herbs. Serve immediately.
Notes
For meal prep, store quinoa, roasted vegetables, and dressing separately in airtight containers. Refrigerate for up to 5 days and assemble when ready to eat.
To toast pumpkin seeds, place in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden.
For a protein boost, add chickpeas, grilled tofu, or hard-boiled eggs.
Substitute acorn squash or kabocha for butternut squash if preferred.
The dressing thickens when refrigerated; thin with additional water as needed.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 12g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
Keywords: autumn glow quinoa bowls, fall quinoa bowl, harvest bowl, roasted vegetable quinoa, meal prep bowls