Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Peel and cube the butternut squash. Toss with olive oil, salt, and pepper. Roast for 20-25 minutes until golden brown.
- Wash and chop the kale into smaller pieces. Drizzle with olive oil and sprinkle with salt. Massage for 2-3 minutes until leaves soften.
- Combine tahini, maple syrup, apple cider vinegar, and olive oil. Whisk together, gradually add warm water to adjust consistency, and season with salt and pepper.
- Divide cooked quinoa among serving bowls. Top with roasted butternut squash, massaged kale, diced apple, and dried cranberries. Add pumpkin seeds or pecans if desired.
- Drizzle the dressing over each bowl, toss gently, and serve warm or chilled.
Nutrition
Notes
Embrace these Glow Quinoa Bowls as a warm hug of comfort food this autumn, showcasing the season's best flavors with a nutritious twist.
