Description
These vibrant bowls shine with fall energy—roasted squash, crisp apples, kale, and quinoa, all drizzled with dreamy maple-tahini dressing. Perfect for meal prep, cozy lunches, or nourishing dinners that feed your soul and glow from the inside out.
Ingredients
Bowl Base (serves 4):
1½ cups cooked quinoa
3 cups roasted butternut squash cubes
2 cups chopped kale (stems removed)
1 apple, diced
½ cup dried cranberries
Optional: pumpkin seeds or chopped pecans for crunch
Maple Tahini Dressing:
¼ cup tahini
2 Tbsp pure maple syrup
2 Tbsp apple cider vinegar or lemon juice
1 Tbsp olive oil
2 Tbsp warm water (adjust for consistency)
Salt & pepper to taste
Instructions
Roast squash: Preheat oven to 400°F. Toss cubed squash with a drizzle of olive oil, salt & pepper. Roast 20–25 mins until tender and caramelized.
Prep kale: Massage chopped kale with a little olive oil and pinch of salt until leaves soften.
Make dressing: Whisk tahini, maple syrup, vinegar, oil, warm water, salt & pepper until smooth—adjust thickness with water.
Assemble bowls: Divide quinoa among bowls. Top with roasted squash, kale, diced apple, cranberries, and seeds/nuts if using.
Finish: Drizzle each bowl with maple tahini dressing. Serve warm or chilled.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: breakfast
Nutrition
- Calories: ~420 per bowl
- Fat: 15
- Carbohydrates: 65g
- Fiber: 9g
- Protein: 10g