The crisp air and vibrant hues of fall usher in the perfect opportunity for a hearty meal, and nothing embodies the spirit of this season quite like Autumn Glow Quinoa Bowls with Maple Tahini Dressing. Thanksgiving cranberry sauce Imagine a bowl brimming with roasted vegetables, fluffy quinoa, and a drizzle of creamy, sweet dressing that dances on your taste buds—a symphony of flavors that makes your heart sing.
As I stood in my kitchen one chilly afternoon, the aroma of roasting butternut squash filled the air, instantly transporting me back to family gatherings where laughter mingled with the smell of home-cooked meals. Crockpot butternut squash This dish is not only versatile enough to impress guests but also simple enough for a cozy weeknight dinner. Get ready to indulge in an autumnal experience that will have you craving seconds!
[info_box title=”Why You’ll Love This Recipe”] This delicious Autumn Glow Quinoa Bowl is quick to prepare, making it perfect for busy weeknights. The combination of flavors—from nutty tahini to sweet maple—creates a delightful harmony. Its colorful presentation adds vibrancy to any table setting. Plus, it’s easily customizable based on what you have in your pantry or fridge! [/info_box]
Sharing this dish at dinner parties always brings smiles and compliments—everyone loves it! For more inspiration, check out this Marry Me Chicken Soup recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Quinoa: A protein-packed grain that’s gluten-free; rinse it well before cooking for fluffier results.
Butternut Squash: Sweet and nutty, this seasonal favorite adds warmth; look for firm squash with smooth skin. garlic butter steak noodles.
Brussels Sprouts: Their earthy flavor shines when roasted; choose bright green sprouts for maximum freshness. For more inspiration, check out this Honey Garlic Butter Roasted Carrots recipe.
Red Onion: Adds sweetness when caramelized; avoid any that feel soft or show signs of sprouting.
Maple Syrup: Pure maple syrup offers rich flavor; avoid imitation syrup for the best results.
Tahini: A creamy sesame paste; check labels for no added sugars or oils for healthier options.
Olive Oil: Use high-quality extra virgin olive oil for drizzling and roasting; it enhances flavor beautifully.
Salt and Pepper: Essential seasonings that elevate every ingredient; adjust according to personal taste preferences.
The full ingredients list, including measurements, is provided in the recipe card directly below. pear and walnut bread.
Let’s Make it Together
Preheat Your Oven: Preheat your oven to 425°F (220°C) while you prepare the veggies. The heat will transform them into caramelized goodness.
Prepare the Veggies: Cut butternut squash, Brussels sprouts, and red onion into bite-sized pieces. Toss them in olive oil, salt, and pepper until coated well.
Roast Until Golden: Spread the veggies on a baking sheet in a single layer. Roast them in the preheated oven for about 25-30 minutes until they are golden brown and tender.
Cook the Quinoa: While the veggies roast, cook quinoa according to package instructions. Typically, combine one cup of quinoa with two cups of water and simmer until all liquid is absorbed.
Make the Maple Tahini Dressing: In a small bowl, whisk together tahini, maple syrup, olive oil, salt, and a splash of water until creamy. Adjust thickness as needed by adding more water.
Assemble Your Bowls: In serving bowls, layer quinoa at the bottom followed by roasted veggies. Drizzle generously with maple tahini dressing before serving.
Now that your kitchen smells divine and your bowls look stunningly colorful, get ready to dig in! Enjoy each bite knowing you’ve created something truly special that captures all that autumn has to offer.
[info_box title=”You Must Know”] Autumn Glow Quinoa Bowls with Maple Tahini Dressing are not just nutritious; they’re a feast for the eyes. The blend of roasted veggies and creamy dressing brings warmth to chilly days while adding a splash of color to your table. [/info_box]
Perfecting the Cooking Process
Start by roasting your vegetables while cooking quinoa. This timing ensures everything finishes at once, maximizing flavor and texture.
Add Your Touch
Feel free to swap quinoa for your favorite grain or add nuts for extra crunch. Get creative with seasonal veggies!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the microwave to preserve textures.
[info_box title=”Chef’s Helpful Tips”] For perfect quinoa, rinse it before cooking to remove bitterness and achieve fluffiness. Roasting vegetables until caramelized enhances flavors beautifully. Finally, taste as you go; adjust seasoning for a personalized touch! [/info_box]
Sharing these delightful bowls with friends sparked joy at my dinner party, as everyone asked for seconds—and I happily obliged!
FAQ
Can I use other grains instead of quinoa?
Absolutely! Brown rice or farro are great alternatives that will work well.
How can I make this dish vegan?
The recipe is already vegan! Just ensure all ingredients are plant-based.
What veggies work best in this recipe?
Sweet potatoes, Brussels sprouts, and kale are excellent choices for roasting and flavor!
Autumn Glow Quinoa Bowls with Maple Tahini Dressing
- Total Time: 45 minutes
- Yield: Serves 4
Description
Autumn Glow Quinoa Bowls with Maple Tahini Dressing are the perfect seasonal dish, combining roasted vegetables and fluffy quinoa, all drizzled with a creamy maple tahini dressing. This warm, vibrant bowl not only delights your taste buds but also adds a splash of color to your table. Perfect for cozy weeknight dinners or impressing guests, this recipe is both simple and satisfying.
Ingredients
- 1 cup quinoa
- 1 small butternut squash (about 2 cups diced)
- 1 cup Brussels sprouts, halved
- 1 medium red onion, diced
- 3 tbsp pure maple syrup
- 3 tbsp tahini
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Dice butternut squash, halve Brussels sprouts, and dice red onion. Toss in olive oil, salt, and pepper.
- Spread veggies on a baking sheet and roast for 25-30 minutes until golden brown.
- Cook quinoa according to package instructions (usually combine 1 cup quinoa with 2 cups water; simmer until liquid is absorbed).
- In a bowl, whisk together tahini, maple syrup, olive oil, salt, and a splash of water until creamy.
- In serving bowls, layer quinoa and roasted veggies; drizzle with dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
