Description
These nourishing bowls combine roasted butternut squash, fluffy quinoa, sautéed kale, and lean turkey (or chickpeas) for a gluten-free, dairy-free autumn meal perfect for meal prep or weeknight dinners.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss butternut squash with 1 tablespoon olive oil, rosemary, thyme, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes, flipping halfway.
3. Rinse quinoa under cold water. In a saucepan combine quinoa and 2 cups water or broth. Bring to a boil, reduce heat, cover, and simmer 15 minutes. Fluff and season with salt.
4. Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté garlic for 30 seconds, add kale, and cook 2–3 minutes until wilted.
5. Season turkey breast with salt and pepper. Sear in a skillet until cooked through, then slice. For chickpeas, toss with olive oil, paprika, and salt; roast 20 minutes.
6. Assemble bowls: layer quinoa, roasted squash, kale, and turkey or chickpeas. Top with pumpkin seeds, dried cranberries, and a drizzle of tahini.
7. Serve warm or store components separately for up to 4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: main course
- Method: roasting, boiling, sautéing
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 300
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 9
- Protein: 25
- Cholesterol: 45
Keywords: butternut squash quinoa bowls, fall power bowl, autumn bowl, gf df meals, quinoa recipes bowl, butternut squash bowl recipes, meal prep, healthy fall recipes, comforting meals