Warm kale, squash, and apples on a fluffy bed of quinoa generously drizzled with a maple tahini dressing, this vegan Fall grain bowl screams Autumn flavor! The perfect healthy vegan meal that showcases all the seasonal produce.
Let’s celebrate my love for grain bowls – especially seasonal ones!
This delicious recipe includes a bed of savory herbed quinoa, seasoned with thyme, sage, and rosemary. Topped with sweet roasted butternut squash and earthy kale. Apple slices, walnuts, and pepitas (or pumpkin seeds) are dressed on the top all covered in a slightly sweet yet tangy maple tahini dressing.
It’s the perfect healthy lunch recipe, or great for weeknight dinners. But don’t take my word for it though – scroll down and give this healthy plant-based recipe a go, my friend!
- Uncooked quinoa
- Dried thyme, Rosemary, and Sage
Roasted Butternut Squash:
- Butternut squash
- Salt and pepper
- Olive oil
- Olive oil
- Apple cider vinegar
- Maple syrup
- Lemon juice
- Salt and pepper
How to Make a Grain Bowl
Prepare the Butternut Squash
- Preheat the oven to 400 degrees. Peel the skin from the butternut squash and cut in half lengthwise. Scoop out the seeds and cut into 1-inch cubes. Combine them in a mixing bowl with the oil and seasonings.
- Place on a baking sheet and roast for 30 minutes or so, stirring halfway through cook time.
Cook the Quinoa
- First, rinse the quinoa well under cool running water. Then add to a saucepan with the water.
- Bring water to a simmer and cook quinoa covered for 10-15 minutes.
- Let sit covered for 5 minutes and fluff with a fork. Stir in seasonings.
Prepare the Kale
- Remove the stems, tear into bite-sized pieces and rinse under warm running water. Give it a good massage while you rinse to really get those nutrients flowing.
- Add a small amount of water to the bottom of a pot. Place a steamer basked in the pot and add the kale pieces.
- Bring the water to a simmer, cover and steam the kale for only 3 or 4 minutes.
How to Make the Maple Tahini Dressing
Simply add all the ingredients for the dressing to a small mixing bowl and whisk until smooth. Or you can combine everything together in a mason jar with a tight-fitting lid, and give it a good shake.
Tips for Assembling Your Grain Bowl
First, add a scoop of the quinoa to a bowl as a base. Then add the kale, apple, and roasted squash on top of the quinoa. Drizzle on a tablespoon or two of dressing and sprinkle on the pepitas and chopped walnuts.
I personally love this dish best when it’s eaten freshly made and warm.
But it also is delicious to enjoy as a cold salad if you like!
Are grain bowls good for meal prep?
Absolutely! Prep all the components and store in separate containers for up to 3 days. When ready to eat, simply assemble the bowls and top with dressing.
If you wish to bring this to work as a healthy lunch, I recommend making the bowl and keeping the walnuts, pepitas, and apple slices separate. Heat up the bowl then add the dressing and toppings!
- Not a fan of walnuts and/or pepitas? Leave ’em off if you don’t like.
- I use Honeycrisp apples, but you can use any firm and sweet apple. Fuji, Gala, and Pink Lady are all yummy options.
- You can swap the roasted butternut squash with other firm Fall-icious veggies you want. Try roasted acorn squash, sweet potatoes, or parsnips for a fun twist.
- Feeling extra? Lightly toast the walnuts before adding to your Autumn Buddha bowl for more crunch. Spread them on a baking sheet and bake in a 350 degree oven for 10 minutes – but keep an eye on them early so they don’t burn. You might want to do this first since you’ll be cranking the oven up to 400 degrees to roast the butternut squash.
If you tried this vegan autumn buddha bowl recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Vegan Fall Grain Bowls
- 3/4 cup uncooked quinoa
- 1.5 cups water
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 1 medium butternut squash cubed (about 5-6 cups)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1.5 Tablespoons olive oil
- 1/4 cup olive oil
- 2 Tablespoons tahini
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons water
- 1 Tablespoon maple syrup
- 1/2 teaspoon salt
- pinch black pepper
- 1 bunch kale about 4 cups chopped
- 1 apple thinly sliced (I used Honeycrisp)
- 1/4 cup walnuts chopped
- 1/4 cup pepitas pumpkin seeds
Cook the Squash:
- Preheat oven to 400 degrees Fahrenheit
- Using a vegetable peeler, remove the skin off of the squash. Cut lengthwise and spoon out seeds. Cut into cubes and place in mixing bowl.
- Add olive oil, salt, and pepper. Mix well.
- Spread evenly onto the baking sheet and bake squash for 30-35 minutes, flipping halfway through.
Cook the Quinoa:
- Rinse quinoa well. Add to a small saucepan along with water.
- Bring water to a boil, add 1/2 teaspoon salt, then reduce to a gentle simmer. Cook until most of the water is absorbed (about 10-15 minutes)
- Remove from heat and place a lid on the saucepan. Let sit for 5 minutes. Remove lid and fluff quinoa with a fork. Mix in thyme, rosemary, and sage. Place lid back on to keep warm and set aside.
Make the Kale:
- Remove stems from kale and tear into bite-sized pieces. Place in a colander and rinse well under warm water; massaging the kale as you rinse it.
- Place a small amount of water (about 1-2 inches) into a large pot. place a steamer basket in the bottom and bring to a boil. Add kale, cover, and let steam (3-4 minutes).
- In a small mixing bowl, add all the ingredients for the dressing and whisk well. Taste and adjust seasonings if needed.
- Assemble bowls with quinoa, kale, squash, apples, walnuts, pepitas, and dressing. Serve warm.
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