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Autumn Glow Quinoa Bowls with Maple Tahini Dressing | Healthy Fall Meal

Introduction

Experience the vibrant flavors and colors of the season with Autumn Glow Quinoa Bowls with Maple Tahini Dressing—a healthy fall meal that combines roasted vegetables, hearty grains, and a luxuriously creamy dressing. Bursting with nutrient-rich ingredients and cozy aromas, this recipe is perfect for weeknight dinners or meal prepped lunches, offering nourishing comfort without sacrificing flavor.

Why Make Autumn Glow Quinoa Bowls?

Here’s why this recipe is a must-try: it’s a celebration of autumn’s best produce. Creamy butternut squash, crisp apples, and rich kale come together atop fluffy quinoa, smothered in a sweet-savory maple tahini dressing. It’s easy to prepare, endlessly customizable, and both satisfying and light—a true crowd-pleaser for all palates.

The Maple Tahini Dressing: A Fall Twist on a Classic

The magic lies in the ample drizzle of maple tahini dressing. By blending nutty tahini with real maple syrup, lemon juice, and a hint of garlic, the result is a silky-smooth sauce with the perfect balance of sweet, tangy, and earthy notes. This dressing brings together all the bowl’s components, making each bite uniquely delicious.

How to Build the Perfect Autumn Glow Bowl

To assemble, start with a warm base of cooked quinoa. Layer in the roasted vegetables—think caramelized butternut squash and smoky roasted cauliflower. Add thinly sliced apples for crunch, a sprinkle of pumpkin seeds for texture, and finish with a generous pour of the homemade maple tahini dressing. For added protein, a handful of chickpeas completes the bowl.

Bowl Serving Suggestions

Autumn Glow Quinoa Bowls are terrific for solo lunches, but they truly shine as a centerpiece for casual fall gatherings. Serve family-style with extra toppings—crumbled feta, pomegranate seeds, or toasted walnuts. Pair with a side of crusty bread or a warm apple cider for a complete cold-weather meal.

Nutritional Information and Serving Size

This recipe yields 4 generous bowls. Each serving provides a balance of plant-based protein, fiber, and heart-healthy fats, clocking in at about 450 calories per bowl (based on included toppings). It’s gluten-free, vegan (if feta is omitted), and packed with antioxidants—ideal for a nourishing, feel-good fall dinner.

Autumn Glow Quinoa Bowls with Maple Tahini Dressing (Recap)

Every element in these bowls celebrates fall’s bounty: fluffy quinoa, a rainbow of roasted veggies, and a maple tahini sauce you’ll want to put on everything. It’s a satisfying meal prep option that delights with wholesome balance and seasonal flavors.

Ingredients

1 cup uncooked quinoa

2 cups water or vegetable broth

1 small butternut squash, peeled and diced

1 small head cauliflower, cut into florets

1 tablespoon olive oil

Salt and black pepper, to taste

2 cups kale, chopped (stems removed)

1 crisp apple, thinly sliced

1/2 cup canned chickpeas, rinsed and drained

1/4 cup pumpkin seeds (pepitas)

1/3 cup crumbled feta or goat cheese (optional)

For the Maple Tahini Dressing:

1/3 cup tahini

2 tablespoons pure maple syrup

2 tablespoons lemon juice

2 tablespoons water (plus more as needed)

1 small garlic clove, minced

Salt and pepper, to taste

💡Meal Planning Tip: Save this recipe to automatically generate an organized shopping list by store section—making both meal planning and grocery trips easier and faster!

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Toss the butternut squash and cauliflower florets with olive oil, salt, and pepper. Spread in a single layer on the baking sheet and roast for 25–30 minutes, stirring once, until golden and tender.
While vegetables roast, rinse the quinoa in a fine-mesh sieve. In a saucepan, combine quinoa and water (or broth). Bring to a boil, then cover and simmer on low for 15 minutes or until fluffy. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Prepare the Maple Tahini Dressing: In a bowl or jar, whisk together tahini, maple syrup, lemon juice, water, garlic, salt, and pepper. Add more water a tablespoon at a time until the dressing is pourable.
Massage kale with a pinch of salt until leaves soften and darken in color (about 1 minute).
To assemble bowls: Divide cooked quinoa among 4 bowls. Top with massaged kale, roasted squash and cauliflower, apple slices, chickpeas, and pumpkin seeds. Add cheese if using.
Drizzle generously with maple tahini dressing and enjoy!

Weekly Meal Planning

This healthy fall meal is tailor-made for meal planning and prepping in advance. Save and schedule this recipe to organize which days you’ll enjoy it, and instantly create a combined shopping list alongside your other planned meals.

Planning Benefits:

– Automatically calculates the total ingredient amounts needed for the week
– Organizes your grocery list by type and store section
– Helps avoid duplicate purchases and forgotten items
– Streamlines your meal prepping, saving you time and reducing food waste

Pro tip: When organizing meals for the week, schedule your recipes—CookifyAI will show ingredient overlaps (like quinoa or chickpeas) between meals, so you buy just the right amount for all recipes on your plan.