There is something magical about the smell of cinnamon on a crisp autumn evening. You deserve a meal that makes you feel vibrant and full. These High Protein Autumn Glow Quinoa Bowls are exactly that.
This recipe is a timely way to embrace the season. It delivers a nutritious glow that your whole family will love. Let’s get cooking together!
Why This Recipe Is a Winner
This recipe is a total winner for your healthy reset. It packs a massive 42g of protein into every single serving. You will love how the sweet squash pairs with the savory chicken. It is perfect for busy fall weeknights when time is short. This meal also stores beautifully for your weekday lunches. You get a restaurant-quality meal right in your own kitchen.
Simple Method
Making these bowls is very straightforward and beginner-friendly. You simply roast the squash while the quinoa simmers. Massaging the kale makes it tender and delicious. Even if you have never cooked quinoa, you can do this. You can easily prep this in under an hour. It feels like a fancy cafe meal without the high price tag.
Ingredients You’ll Need
Most of these items are pantry staples or fresh seasonal favorites.
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 medium butternut squash, peeled and cubed into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon ground cinnamon
- 0.5 teaspoon sea salt
- 1 lb boneless, skinless chicken breast, grilled and sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups curly kale, stems removed and finely chopped
- 0.5 cup dried cranberries
- 0.25 cup raw pumpkin seeds (pepitas)
- 3 tablespoons creamy tahini
- 1 tablespoon pure maple syrup
- 1 tablespoon fresh lemon juice
- 2 tablespoons warm water
Step-by-Step
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss the cubed butternut squash with 1 tablespoon of olive oil, cinnamon, and salt on the prepared baking sheet; roast for 25-30 minutes until tender and caramelized.
- In a medium saucepan, bring the vegetable broth and quinoa to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is fully absorbed.
- In a large mixing bowl, combine the chopped kale with the remaining 1 tablespoon of olive oil and massage with your hands for 2-3 minutes until the leaves are softened and dark green.
- Prepare the dressing by whisking together tahini, maple syrup, lemon juice, and warm water in a small bowl until smooth and pourable.
- Assemble the bowls by dividing the cooked quinoa among four containers or bowls.
- Top each portion of quinoa with massaged kale, roasted squash, chickpeas, and 4 ounces of sliced grilled chicken breast.
- Garnish each bowl with dried cranberries and pumpkin seeds, then drizzle the maple-tahini dressing over the top before serving.
Best Ways to Enjoy It
Serve these bowls warm for a cozy dinner tonight. You could also enjoy them cold for a refreshing lunch tomorrow. Pair it with a crisp apple on the side for extra crunch. Pack them into glass containers for easy weekday lunches. Set the table, light a candle, and enjoy the seasonal flavors.
Storage & Reheating
These Autumn Quinoa Bowls stay fresh in the fridge for 4 days. Keep the dressing in a separate small jar if possible. This prevents the kale from getting too soft. You can reheat the chicken and quinoa in the microwave. The squash is also delicious when eaten cold or room temperature. This makes it a perfect meal prep option for busy families.
Recipe Tips
- Don’t skip massaging the kale with olive oil.
- Avoid overcooking the quinoa so it stays fluffy.
- Swap butternut squash for sweet potatoes if you prefer.
- Use pre-cut squash to save 10 minutes of prep time.
- For Thanksgiving, double the batch to feed a crowd.
- Add a handful of fresh pomegranate seeds for extra color.
- Whisk the dressing well until it is completely smooth.
Ways to Switch It Up
- Swap chicken for crispy tofu for a vegetarian option.
- In summer, swap butternut squash for roasted zucchini.
- Swap maple syrup for honey for a milder sweetness.
- Use sunflower seeds if you do not have pumpkin seeds.
Common Questions
Can I make this ahead of time?
Yes, this is an excellent meal prep recipe. You can roast the squash and cook quinoa on Sunday. Then just assemble your bowls when you are ready.
How do I know when the squash is done?
The squash should be fork-tender and slightly browned. This caramelization gives the bowls a wonderful deep flavor. It usually takes about 25 to 30 minutes.
Will my kids eat this?
Most kids love the sweetness of the squash and cranberries. You can serve the ingredients side-by-side if they dislike bowls. It is a very picky-eater friendly way to eat greens.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
High Protein Autumn Glow Quinoa Bowls
Ingredients
- 1 cup quinoa , rinsed
- 2 cups low -sodium vegetable broth
- 1 medium butternut squash, peeled and cubed into 1/2-inch pieces
- 2 tablespoons extra -virgin olive oil, divided
- 1 teaspoon ground cinnamon
- 0.5 teaspoon sea salt
- 1 lb boneless , skinless chicken breast, grilled and sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups curly kale, stems removed and finely chopped
- 0.5 cup dried cranberries
- 0.25 cup raw pumpkin seeds (pepitas)
- 3 tablespoons creamy tahini
- 1 tablespoon pure maple syrup
- 1 tablespoon fresh lemon juice
- 2 tablespoons warm water
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss the cubed butternut squash with 1 tablespoon of olive oil, cinnamon, and salt on the prepared baking sheet; roast for 25-30 minutes until tender and caramelized.
- In a medium saucepan, bring the vegetable broth and quinoa to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is fully absorbed.
- In a large mixing bowl, combine the chopped kale with the remaining 1 tablespoon of olive oil and massage with your hands for 2-3 minutes until the leaves are softened and dark green.
- Prepare the dressing by whisking together tahini, maple syrup, lemon juice, and warm water in a small bowl until smooth and pourable.
- Assemble the bowls by dividing the cooked quinoa among four containers or bowls.
- Top each portion of quinoa with massaged kale, roasted squash, chickpeas, and 4 ounces of sliced grilled chicken breast.
- Garnish each bowl with dried cranberries and pumpkin seeds, then drizzle the maple-tahini dressing over the top before serving.
