Hey there, friend! It’s Clara from Cooking Inspired, and I know how crazy life can get. Between school runs, work deadlines, and trying to squeeze in a moment for yourself, making a healthy and delicious meal can feel like a Herculean task. That’s why I’m so excited to share my recipe for Autumn Glow Quinoa Bowls! This vibrant, nourishing bowl is packed with flavor and nutrients, and it’s ready in about 45 minutes. It’s the perfect way to bring a little sunshine to your busiest weeknight.
Table of contents
Table of Contents
Why You’ll Love These Autumn Glow Quinoa Bowls
I’ve been experimenting with bowl recipes for years, and I truly believe this is my best one yet. And I know you’re going to love this recipe because:
- Quick & Easy Prep: With minimal chopping and simple cooking techniques, this recipe comes together in a snap, even on those nights when you’re short on time.
- Customizable Ingredients: Feel free to swap out ingredients based on what you have on hand or what your family loves. I’ve included tons of substitution ideas.
- Perfect for Meal Prep: The components of this bowl can be made ahead of time and stored separately, making it ideal for meal prepping lunches or dinners for the week, offering excellent delicious lunch options.
- Nutrient-Packed Goodness: These bowls are bursting with vitamins, minerals, and antioxidants to keep you feeling energized and nourished.
Ingredients for Autumn Glow Quinoa Bowls
Here’s what you’ll need to create your own Autumn Glow Quinoa Bowls. Don’t worry if you don’t have everything on hand; I’ve got plenty of substitution ideas coming up!
- 1 cup freekeh or other grain (quinoa, bulgur, etc.) (approximately 170g): I love freekeh for its nutty flavor and chewy texture.
- 1 head cauliflower (approximately 500g): Roasting brings out cauliflower’s natural sweetness.
- 2 sweet potatoes (approximately 400g): These add a creamy texture and a boost of Vitamin A.
- 1 tablespoon olive oil (15ml): For roasting the veggies to golden-brown perfection.
- A sprinkle of dried spices that you like, or a few sprigs of thyme, rosemary, etc.: I like using thyme for its earthy aroma.
- 1 large apple (approximately 200g): Adds a touch of sweetness and a satisfying crunch.
- 1 bunch parsley (about 1 cup), minced (approximately 30g): Fresh parsley brightens up the flavors.
- 1 small clove garlic, minced (approximately 3g): Garlic adds a savory depth to the dressing.
- 2/3 cup olive oil (approximately 160ml): Forms the base of our flavorful dressing.
- Juice of one lemon (more to taste) (approximately 30-45ml): Lemon juice adds a zesty tang.
- 1 teaspoon agave (optional) (approximately 5g): A touch of agave balances the acidity of the lemon.
- 1/2 teaspoon salt (approximately 3g): Enhances the flavors of all the ingredients.
- Pepper to taste: Adds a subtle kick.
How to Make Autumn Glow Quinoa Bowls: Step-by-Step
Let’s get cooking! Follow these simple steps, and you’ll have a delicious and healthy meal on the table in no time.
Step 1: Rinse the grains and place in a rice cooker with the appropriate amount of broth or water (refer to package directions; it depends on the grain). Set on the white rice setting and prep the other stuff while it cooks.
Step 2: Preheat the oven to 425 degrees. Chop the cauliflower into small florets. Peel and chop the sweet potatoes. Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme or other dried spices if you have some that you like. Roast for 20 minutes, stir, and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.
Step 3: While the veggies are roasting, combine all dressing ingredients in a jar with a tight lid and shake to combine. Chop the apple and set aside.
Step 4: When the grains and vegetables are done, toss everything together. This can be done when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot. Store leftovers separately (salad and dressing) if possible.
Tips & Tricks for Perfect Autumn Glow Quinoa Bowls
Want to take your Autumn Glow Quinoa Bowls to the next level? Here are a few of my favorite tips:
- Perfectly Caramelized Sweet Potatoes: For extra-caramelized sweet potatoes, don’t overcrowd the baking sheet. Give them plenty of space so they can roast evenly.
- Crispy (Not Soggy) Cauliflower: Make sure your cauliflower florets are dry before roasting. This will help them get nice and crispy in the oven.
Make-Ahead Instructions for Autumn Glow Quinoa Bowls
One of the things I love most about this recipe is how easily it can be made ahead of time.
- Grains: Cook the freekeh (or quinoa, bulgur) up to 3 days in advance. Store in an airtight container in the refrigerator.
- Roasted Vegetables: Roast the cauliflower and sweet potatoes up to 2 days in advance. Store in an airtight container in the refrigerator.
- Dressing: Prepare the dressing up to 5 days in advance. Store in a jar in the refrigerator.
Ingredient Substitutions for Autumn Glow Quinoa Bowls
Don’t have all the ingredients on hand? No problem! Here are some easy substitutions you can make:
| Ingredient | Substitution Options | Impact on Dish |
|---|---|---|
| Freekeh | Quinoa, Bulgur, Farro | Slightly different texture and flavor profile; adjust cooking time accordingly. |
| Sweet Potatoes | Butternut Squash, Acorn Squash | Similar sweetness and texture; may require slightly different roasting times. |
| Agave | Maple Syrup, Honey | Subtle flavor variations; adjust quantity to taste. |
| Lemon | Apple Cider Vinegar, Lime Juice | Tangier flavor, consider adding a pinch of sugar to round out the flavor |
Variations on Autumn Glow Quinoa Bowls
Want to mix things up? Here are a few fun variations on this recipe:
| Variation | Key Changes | Notes |
|---|---|---|
| Keto-Friendly | Replace sweet potatoes with broccoli or zucchini; use cauliflower rice instead of quinoa. | Focus on healthy fats; adjust dressing to be keto-compliant. |
| Whole30 | Ensure all ingredients are Whole30 compliant (e.g., no agave); omit grains. | Use compliant dressings and focus on vegetables and protein. |
| Grain-Free | Omit freekeh and add more roasted vegetables or nuts for added texture. | Consider adding lentils or chickpeas for added protein. |
Serving Suggestions for Autumn Glow Quinoa Bowls
These bowls are delicious on their own, but here are a few ideas to make them even more satisfying:
- Add Protein: Top with grilled chicken, chickpeas, or tofu for a complete meal perfect for a fulfilling delicious lunch.
- Add Greens: Toss in some baby spinach or kale for an extra boost of nutrients.
- Add Crunch: Sprinkle with toasted pumpkin seeds or walnuts for added texture.
Storing Autumn Glow Quinoa Bowls
Store leftover Autumn Glow Quinoa Bowls in airtight containers in the refrigerator. The salad and dressing are best stored separately to prevent the salad from becoming soggy. They will last for up to 3 days.
Amazing Autumn Glow Quinoa Bowls
Ingredients
Method
- Rinse the grains and place in a rice cooker with the appropriate amount of broth or water (refer to package directions; it depends on the grain). Set on the white rice setting and prep the other stuff while it cooks.
- Preheat the oven to 425 degrees. Chop the cauliflower into small florets. Peel and chop the sweet potatoes. Place on a baking sheet and drizzle with oil. Sprinkle with salt and pepper and add a few sprigs of thyme or other dried spices if you have some that you like. Roast for 20 minutes, stir, and roast for another 10-15 minutes. When they are golden brown and soft, remove from oven and set aside.
- While the veggies are roasting, combine all dressing ingredients in a jar with a tight lid and shake to combine. Chop the apple and set aside.
- When the grains and vegetables are done, toss everything together. This can be done when everything is hot or when it’s cooled, although the texture will be different (heavier) when hot. Store leftovers separately (salad and dressing) if possible.
Notes
Frequently Asked Questions
Can I substitute quinoa for freekeh?
Absolutely! Quinoa is a great alternative. Just be sure to adjust the cooking time according to the package directions.
How do I make the sauce less bitter?
If the lemon juice makes the dressing too tart, add a little more agave or maple syrup to balance the flavors.
What’s a good vegetarian bouillon cube to use?
I recommend using a low-sodium vegetable bouillon cube.
Can this be made ahead of time?
Yes, you can cook the grain and roast the vegetables ahead of time. Store them separately in the refrigerator.
How long does this last in the fridge?
The bowls will last for up to 3 days in the fridge.
What other veggies can I add?
Feel free to add any roasted vegetables you like! Broccoli, Brussels sprouts, and bell peppers would all be delicious.
Can I use frozen vegetables?
Yes, you can use frozen vegetables, but they may not get as crispy as fresh vegetables.
Conclusion
There you have it: my Autumn Glow Quinoa Bowls! I hope this recipe inspires you to bring a little joy and nourishment to your table, even on the busiest of days. Now, I want to hear from you! What are your favorite bowl combinations? Leave a comment below and let me know if you tried this recipe. Don’t forget to tag me on social media so I can see your creations! Happy cooking!
