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A vibrant quinoa bowl with roasted butternut squash, grilled chicken, kale, and pumpkin seeds on a wooden table.

High Protein Autumn Glow Quinoa Bowls

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 585 kcal

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.