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Roasted Butternut Squash & Quinoa Harvest Bowl

A hearty, nourishing harvest bowl made with roasted butternut squash, fluffy quinoa, kale, cranberries, pecans, and a creamy maple-tahini dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch, Main Dish
Cuisine: American, Healthy
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Harvest Bowl
  • 3 cups butternut squash cubed
  • 1.5 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 1 cup quinoa uncooked
  • 2 cups kale chopped
  • 0.33 cup dried cranberries
  • 0.33 cup pecans toasted and chopped
Maple Tahini Dressing
  • 3 tbsp tahini
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 2-3 tbsp warm water to thin
  • salt pinch
  • black pepper pinch

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C) and prepare baking sheet.
  2. Toss squash with oil, salt, pepper, and paprika; roast 25–30 minutes.
  3. Cook quinoa according to package directions and fluff.
  4. Massage kale with olive oil until softened.
  5. Whisk tahini, olive oil, maple syrup, lemon juice, water, salt, and pepper.
  6. Assemble bowls with quinoa, squash, kale, cranberries, and pecans.
  7. Drizzle with maple tahini dressing and serve.

Notes

For added protein, top with roasted chickpeas or grilled chicken. This bowl makes excellent meal prep.