Embrace the cozy flavors of the season with this vibrant and nourishing Autumn Quinoa Bowl. It’s a symphony of roasted vegetables, crisp apples, and hearty quinoa, all drizzled with an irresistible maple-tahini dressing. This recipe is the perfect answer to your search for a healthy, satisfying, and incredibly delicious meal that’s simple to whip up for a weeknight dinner or a meal-prepped lunch.
Packed with fiber, protein, and seasonal goodness, this bowl is designed to make you feel good from the inside out. It’s colorful, flavorful, and completely customizable to your liking.
Why You’ll Love This Autumn Quinoa Bowl
If you’re looking for a recipe that captures the essence of fall in a single dish, you’ve found it. This isn’t just another grain bowl; it’s a celebration of seasonal produce at its peak.
- Incredibly Flavorful: Sweet roasted butternut squash, earthy Brussels sprouts, and a tangy dressing create a perfect balance of flavors.
- Healthy & Nourishing: This bowl is loaded with nutrient-dense ingredients that provide lasting energy.
- Perfect for Meal Prep: It’s a fantastic make-ahead meal. Prepare the components on Sunday for easy and healthy lunches all week long.
- Highly Customizable: Feel free to swap vegetables or add your favorite protein to make this bowl your own.
Ingredients You’ll Need
This Autumn Quinoa Bowl recipe uses simple, whole-food ingredients that are easy to find, especially during the fall months.
For the Quinoa Bowl
- Quinoa: The base of our bowl. It’s a complete protein and naturally gluten-free.
- Butternut Squash: Adds a sweet, earthy flavor and a beautiful orange hue.
- Brussels Sprouts: When roasted, they become delightfully crispy and flavorful.
- Apple: A crisp Honeycrisp or Gala apple provides a refreshing, sweet crunch.
- Dried Cranberries: For a chewy texture and a burst of tartness.
- Pecans: Toasted pecans add a necessary nutty crunch.
- Olive Oil, Salt, and Pepper: For roasting the vegetables to perfection.
For the Maple-Tahini Dressing
- Tahini: Creates a creamy, nutty base for the dressing.
- Maple Syrup: Adds a touch of natural, autumnal sweetness.
- Lemon Juice: Brightens up the dressing and balances the richness of the tahini.
- Dijon Mustard: Provides a tangy kick that complements the other flavors.
- Warm Water: To thin the dressing to the perfect consistency.
How to Make the Perfect Autumn Quinoa Bowl
Making this beautiful harvest bowl is easier than you think. We’ll start by roasting the vegetables, then cook the quinoa and whisk together the dressing. It’s a simple process with a stunning result.
- Roast the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
- Cook the Quinoa: While the vegetables are roasting, cook the quinoa according to package directions. Typically, this involves simmering 1 part quinoa with 2 parts water for about 15 minutes.
- Prepare the Dressing: In a small bowl or jar, whisk together the tahini, maple syrup, lemon juice, and Dijon mustard. Slowly add warm water, whisking continuously, until you reach your desired consistency.
- Assemble the Bowls: Divide the cooked quinoa among four bowls. Top with the roasted butternut squash and Brussels sprouts. Add the diced apple, dried cranberries, and toasted pecans.
- Serve and Enjoy: Drizzle generously with the maple-tahini dressing right before serving. Enjoy your delicious Autumn Quinoa Bowl immediately!
For a fantastic weeknight meal, consider serving this alongside our Maple Dijon Chicken.
Tips for the Best Quinoa Bowl
A few simple tips can elevate your grain bowl from good to absolutely unforgettable.
- Don’t Crowd the Pan: When roasting vegetables, give them space on the baking sheet. This allows them to roast and caramelize instead of steaming, which creates the best flavor and texture.
- Rinse Your Quinoa: Always rinse quinoa under cold water before cooking to remove its natural coating, called saponin, which can taste bitter.
- Toast the Nuts: Toasting pecans (or any nut) in a dry skillet over medium heat for a few minutes enhances their nutty flavor. It’s a small step that makes a big difference. Looking for a sweet treat with pecans? Try our Slow Cooker Candied Pecans.
Customizations and Variations
One of the best things about this Autumn Quinoa Bowl is its versatility. You can easily adapt it based on what you have on hand or your dietary preferences.
- Add a Protein: To make it even more filling, add chickpeas, grilled chicken, or salmon.
- Swap the Veggies: Sweet potatoes, broccoli, or cauliflower would all be delicious additions. You could even make a version inspired by this Chicken and Broccoli Casserole.
- Change the Grain: Not a fan of quinoa? This bowl works wonderfully with farro, brown rice, or even couscous.
- Make it Vegan: This recipe is already naturally vegan and gluten-free!
How to Store and Meal Prep
This Autumn Quinoa Bowl is a meal prep champion. To prepare it ahead of time, store the components in separate airtight containers in the refrigerator for up to 4 days. Keep the dressing separate and wait to add the apple and pecans until just before serving to maintain their crunch. This method ensures your harvest bowl stays fresh and delicious.
Frequently Asked Questions
Yes, this recipe is naturally vegan and gluten-free! It’s made entirely with plant-based ingredients like quinoa, vegetables, fruits, and a tahini-based dressing.
This recipe is very flexible! You can substitute butternut squash with sweet potatoes or use other fall vegetables like roasted broccoli, cauliflower, or carrots.
For best results, store the components in separate airtight containers. They will stay fresh for up to 4 days. Assemble and add the dressing just before serving.
Absolutely. It’s a well-balanced meal full of fiber, plant-based protein, vitamins, and healthy fats. It’s designed to be both delicious and incredibly nourishing.
Yes, if you’re not a fan of quinoa or don’t have it on hand, this bowl works wonderfully with other grains like farro, brown rice, or even a hearty grain blend.
To make this bowl even more filling, you can add a cup of chickpeas, grilled chicken, baked tofu, or a piece of pan-seared salmon.
More Fall Recipes You’ll Love
If you enjoyed this recipe, you might also love our comforting Pumpkin Cinnamon Rolls for a sweet fall treat!
Autumn Quinoa Bowl Recipe
Autumn Quinoa Bowl with Maple-Tahini Dressing
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and caramelized.
- While the vegetables roast, cook the rinsed quinoa according to package directions.
- In a small bowl, whisk together the tahini, maple syrup, lemon juice, and Dijon mustard. Slowly add warm water while whisking until you reach a smooth, pourable consistency.
- Divide the cooked quinoa among four bowls. Top with roasted vegetables, diced apple, dried cranberries, and toasted pecans.
- Drizzle generously with the maple-tahini dressing and serve immediately.
Nutrition
Notes
Customization: Add grilled chicken or chickpeas for extra protein.
Tip: Don't overcrowd the pan when roasting vegetables for the best crispy texture.
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