27 Easy and Nutritious Fall Quinoa Bowl Recipes You’ll Love

As the crisp air of fall sets in and leaves turn golden, it’s the perfect time to enjoy seasonal, nutrient-packed meals.

Quinoa bowls are a versatile and wholesome option for this cozy season, offering a balance of protein, vegetables, fruits, and warming flavors.

Whether you prefer sweet, savory, or a mix of both, quinoa bowls can be customized to highlight the best of autumn ingredients—think roasted squash, sweet potatoes, apples, cranberries, nuts, and warming spices like cinnamon and nutmeg.

In this post, we’ve compiled 27 fall quinoa bowl recipes that are perfect for lunch, dinner, or even a hearty breakfast.

Each bowl is packed with flavor, texture, and nutrients, making it a great way to celebrate the season while fueling your body with wholesome ingredients.

From roasted root vegetables to spiced fruits and creamy dressings, these bowls bring the comfort and warmth of fall to your table.

27 Easy and Nutritious Fall Quinoa Bowl Recipes You’ll Love

These 27 fall quinoa bowl recipes offer a wide array of flavors, textures, and seasonal ingredients to keep your meals exciting throughout autumn.

From sweet roasted apples and pears to savory root vegetables and earthy mushrooms, there’s a quinoa bowl for every taste and occasion.

Not only are these bowls visually appealing, but they are also highly nutritious, filling, and easy to customize.

Whether you’re cooking for yourself, your family, or meal-prepping for the week, these bowls are a fantastic way to embrace the flavors of fall while enjoying a healthy, balanced meal.

Try them individually or mix and match ingredients to create your own signature fall quinoa bowls.

Maple Roasted Pumpkin Quinoa Bowl

This warm and comforting quinoa bowl celebrates fall with roasted pumpkin, cranberries, and a touch of maple syrup.

It’s hearty, nutrient-packed, and perfect for a cozy lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups pumpkin, peeled and cubed
• 1 tbsp olive oil
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 2 tbsp pure maple syrup
• 1/4 cup crumbled feta (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, cinnamon, nutmeg, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
2. While the pumpkin roasts, cook quinoa in vegetable broth according to package instructions. Fluff with a fork once done.
3. In a large bowl, combine cooked quinoa, roasted pumpkin, dried cranberries, and pumpkin seeds. Drizzle with maple syrup and gently toss to coat.
4. Serve warm, garnished with crumbled feta and fresh parsley.

This bowl perfectly balances sweet and savory fall flavors, making it both satisfying and nutritious.

The roasted pumpkin and maple syrup add a cozy seasonal touch.

Autumn Harvest Quinoa Bowl with Apples and Brussels Sprouts

A vibrant quinoa bowl packed with roasted Brussels sprouts, sweet apples, and crunchy pecans.

This dish combines savory, sweet, and nutty flavors for a perfect fall-inspired meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 cups Brussels sprouts, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 large apple, diced
• 1/4 cup toasted pecans, chopped
• 2 tbsp balsamic glaze
• 1 tsp fresh thyme leaves
• 2 tbsp dried cranberries

Instructions:

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until golden brown and tender.
2. Cook quinoa in water or vegetable broth according to package instructions. Fluff with a fork and set aside.
3. In a large bowl, combine quinoa, roasted Brussels sprouts, diced apple, pecans, and dried cranberries. Sprinkle with thyme and drizzle with balsamic glaze.
4. Toss gently to combine and serve warm.

This bowl delivers a hearty and fresh mix of flavors.

The crisp apples and toasted pecans add texture, while the balsamic glaze ties everything together in a delicious fall harmony.

Sweet Potato and Kale Quinoa Bowl

A nutrient-dense, vibrant quinoa bowl with roasted sweet potatoes, sautéed kale, and a tangy tahini dressing.

This dish is perfect for a wholesome fall lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 cups kale, chopped
• 1/4 cup sunflower seeds
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp warm water
• 1 tsp maple syrup
• 1 garlic clove, minced

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in vegetable broth as per package instructions and set aside.
3. Sauté kale in a pan with a splash of olive oil until wilted, about 3–4 minutes.
4. In a small bowl, whisk together tahini, lemon juice, warm water, maple syrup, and garlic to make a creamy dressing.
5. In a large bowl, combine quinoa, roasted sweet potatoes, sautéed kale, and sunflower seeds. Drizzle with tahini dressing and toss gently.

This bowl is a powerhouse of fall flavors and nutrients.

The creamy tahini dressing complements the roasted sweet potatoes and earthy kale, making it a satisfying seasonal meal.

Cranberry Pecan Quinoa Bowl

A vibrant, slightly sweet quinoa bowl featuring tart cranberries, toasted pecans, and roasted butternut squash.

This dish is festive, colorful, and packed with autumn flavors.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp cinnamon
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans, chopped
• 2 tbsp maple syrup
• 2 tbsp crumbled goat cheese (optional)
• Fresh sage leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, pepper, and cinnamon. Roast for 25–30 minutes until tender and lightly caramelized.
2. Cook quinoa in vegetable broth according to package instructions and fluff with a fork.
3. In a large bowl, combine quinoa, roasted squash, cranberries, and pecans. Drizzle with maple syrup and toss gently.
4. Serve warm, topped with goat cheese and fresh sage leaves.

This bowl is a perfect balance of sweet, savory, and nutty flavors, making it an ideal fall lunch or dinner option that feels both cozy and elegant.

Roasted Beet and Quinoa Autumn Bowl

Earthy roasted beets, creamy avocado, and tangy goat cheese make this quinoa bowl a colorful, nutrient-rich fall meal.

It’s as visually stunning as it is delicious.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 3 medium beets, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp thyme
• 1 avocado, sliced
• 1/4 cup crumbled goat cheese
• 2 tbsp pumpkin seeds
• 1 tbsp balsamic vinegar
• 1 tsp olive oil for dressing

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, pepper, and thyme. Roast for 35–40 minutes until tender.
2. Cook quinoa in vegetable broth according to package instructions and fluff with a fork.
3. In a large bowl, combine quinoa and roasted beets. Arrange avocado slices on top and sprinkle with goat cheese and pumpkin seeds.
4. Drizzle with balsamic vinegar and olive oil before serving.

This bowl highlights the earthy sweetness of roasted beets paired with creamy avocado, offering a nutritious and visually appealing fall meal.

Spiced Apple and Walnut Quinoa Bowl

A warm, spiced quinoa bowl with roasted apples, toasted walnuts, and hints of cinnamon and nutmeg.

This dish captures the cozy essence of fall in every bite.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups apple juice or water
• 2 apples, cored and diced
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 cup toasted walnuts, chopped
• 2 tbsp raisins
• 1 tbsp maple syrup
• Fresh mint leaves for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Toss diced apples with olive oil, cinnamon, nutmeg, and ginger. Roast for 20–25 minutes until tender and caramelized.
2. Cook quinoa in apple juice or water according to package instructions and fluff with a fork.
3. In a large bowl, combine quinoa, roasted apples, walnuts, and raisins. Drizzle with maple syrup and toss gently.
4. Garnish with fresh mint leaves before serving.

This bowl is a cozy, sweet-and-spiced fall treat.

The roasted apples and warming spices create a comforting, nutrient-rich meal perfect for autumn mornings or dinners.

Moroccan-Spiced Quinoa Bowl

This quinoa bowl is infused with warm Moroccan spices, roasted vegetables, and a citrusy dressing.

It’s fragrant, colorful, and perfect for a hearty fall meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 carrot, sliced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1/4 cup chickpeas, roasted or canned
• 2 tbsp chopped fresh parsley
• 2 tbsp lemon juice
• 1 tbsp olive oil for dressing
• 1/4 tsp harissa paste (optional, for spice)

Instructions:

1. Preheat oven to 400°F (200°C). Toss bell pepper, zucchini, and carrot with olive oil, cumin, coriander, cinnamon, salt, and pepper. Roast for 20–25 minutes until tender.
2. Cook quinoa in vegetable broth according to package instructions and fluff with a fork.
3. In a large bowl, combine quinoa, roasted vegetables, and chickpeas. Mix lemon juice, olive oil, and harissa paste (if using) to make a dressing, then drizzle over the bowl.
4. Garnish with chopped parsley and serve warm.

This Moroccan-spiced bowl delivers bold, warming flavors that make fall meals exciting.

The combination of spices, roasted veggies, and citrus dressing creates a balanced and hearty dish.

Sweet Potato, Black Bean, and Quinoa Bowl

A protein-packed, hearty quinoa bowl featuring roasted sweet potatoes, black beans, and a zesty lime dressing.

It’s nutritious, filling, and full of autumn flavors.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup black beans, drained and rinsed
• 1/4 cup red onion, finely diced
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• 1 tsp olive oil for dressing
• Optional toppings: avocado slices, pumpkin seeds

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in vegetable broth according to package instructions.
3. In a large bowl, combine quinoa, roasted sweet potatoes, black beans, red onion, and cilantro. Drizzle with lime juice and olive oil, then toss gently.
4. Top with avocado slices or pumpkin seeds before serving.

This bowl is a satisfying, protein-rich meal with a hint of smokiness and bright citrus flavor. Perfect for a nutritious fall lunch or dinner.

Roasted Cauliflower and Pomegranate Quinoa Bowl

A visually stunning quinoa bowl with roasted cauliflower, tangy pomegranate seeds, and a lemon-tahini drizzle.

It’s earthy, fresh, and vibrant—ideal for fall gatherings.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small head cauliflower, cut into florets
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup pomegranate seeds
• 2 tbsp chopped fresh parsley
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp warm water
• 1 garlic clove, minced

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. Cook quinoa in vegetable broth according to package instructions.
3. Whisk together tahini, lemon juice, warm water, and garlic to make a creamy dressing.
4. In a large bowl, combine quinoa, roasted cauliflower, pomegranate seeds, and parsley. Drizzle with tahini dressing and toss gently.

This bowl is a perfect mix of earthy, tangy, and creamy flavors.

The roasted cauliflower and pomegranate seeds add texture and color, making it a fall dish that’s as beautiful as it is nourishing.

Caramelized Pear and Walnut Quinoa Bowl

Sweet caramelized pears pair perfectly with crunchy walnuts and earthy quinoa in this elegant fall-inspired bowl.

A drizzle of maple syrup adds a cozy finishing touch.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 ripe pears, sliced
• 1 tbsp coconut oil or butter
• 1/2 tsp cinnamon
• Pinch of nutmeg
• 1/4 cup chopped walnuts, toasted
• 2 tbsp maple syrup
• 2 tbsp dried cranberries
• Fresh thyme leaves for garnish

Instructions:

1. Cook quinoa in water or vegetable broth according to package instructions. Fluff and set aside.
2. In a skillet, melt coconut oil or butter over medium heat. Add pear slices, cinnamon, and nutmeg. Sauté for 5–7 minutes until pears are soft and caramelized.
3. In a large bowl, combine quinoa, caramelized pears, walnuts, and dried cranberries. Drizzle with maple syrup and toss gently.
4. Garnish with fresh thyme leaves and serve warm.

This bowl offers a sweet, nutty, and fragrant combination perfect for cozy fall breakfasts or light dinners.

The caramelized pears add a decadent yet healthy touch.

Autumn Harvest Quinoa Bowl with Roasted Veggies

Packed with roasted carrots, parsnips, and sweet potatoes, this colorful quinoa bowl celebrates the flavors and textures of fall.

A light lemon-tahini dressing rounds out the dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup carrots, sliced
• 1 cup parsnips, sliced
• 1 medium sweet potato, cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp warm water
• 1 garlic clove, minced
• 2 tbsp pumpkin seeds, toasted
• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and sweet potato with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in vegetable broth according to package instructions and fluff with a fork.
3. Whisk together tahini, lemon juice, warm water, and minced garlic to make a dressing.
4. In a large bowl, combine quinoa and roasted vegetables. Drizzle with tahini dressing and toss gently. Sprinkle with pumpkin seeds and garnish with parsley before serving.

This hearty bowl combines the natural sweetness of roasted root vegetables with nutty quinoa and a creamy, tangy dressing—perfect for a fall lunch or dinner.

Wild Mushroom and Spinach Quinoa Bowl

Earthy wild mushrooms, sautéed spinach, and garlic make this quinoa bowl a rich and comforting fall meal.

A touch of balsamic glaze enhances the depth of flavor.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups mixed wild mushrooms, sliced
• 1 tbsp olive oil
• 2 cups fresh spinach
• 2 garlic cloves, minced
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley
• 1 tbsp balsamic glaze
• 1/4 cup toasted pine nuts (optional)

Instructions:

1. Cook quinoa in vegetable broth according to package instructions and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté mushrooms with garlic, salt, and pepper for 5–7 minutes until tender. Add spinach and cook until wilted.
3. In a large bowl, combine quinoa with sautéed mushrooms and spinach. Drizzle with balsamic glaze and toss gently.
4. Sprinkle with pine nuts and chopped parsley before serving.

This bowl is warm, earthy, and deeply satisfying.

The mushrooms and spinach pair beautifully with quinoa, making it a comforting meal for chilly fall days.

Butternut Squash and Sage Quinoa Bowl

This comforting bowl features roasted butternut squash, fragrant fresh sage, and nutty quinoa, drizzled with a simple maple-balsamic dressing.

Perfect for cozy fall dinners.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp fresh chopped sage (or 1/2 tsp dried)
• 2 tbsp pumpkin seeds
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, pepper, and chopped sage. Roast for 25–30 minutes until tender and caramelized.
2. Cook quinoa in vegetable broth according to package instructions and fluff with a fork.
3. In a large bowl, combine quinoa, roasted squash, and pumpkin seeds. Drizzle with maple syrup and balsamic vinegar, tossing gently.
4. Serve warm, garnished with extra sage leaves if desired.

Sweet roasted squash, earthy sage, and nutty pumpkin seeds make this bowl a cozy, flavorful fall meal.

Roasted Carrot and Tahini Quinoa Bowl

Roasted carrots, warm spices, and a creamy tahini drizzle create a simple yet satisfying quinoa bowl perfect for fall lunches or dinners.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 3 large carrots, peeled and sliced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tsp lemon juice
• 1 tsp warm water
• 2 tbsp pumpkin seeds or sunflower seeds

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, smoked paprika, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
2. Cook quinoa in vegetable broth according to package instructions and fluff with a fork.
3. Whisk together tahini, lemon juice, and warm water to create a smooth dressing.
4. In a large bowl, combine quinoa and roasted carrots. Drizzle with tahini dressing and sprinkle with seeds before serving.

This bowl offers earthy, sweet, and nutty flavors with a creamy dressing, making it a comforting and nutritious fall dish.

Autumn Pear, Kale, and Pomegranate Quinoa Bowl

Crisp kale, juicy roasted pears, and tart pomegranate seeds combine with quinoa to create a fresh, vibrant, and nutrient-packed fall bowl.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 ripe pears, diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups chopped kale
• 1/4 cup pomegranate seeds
• 1/4 cup walnuts, toasted
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup

Instructions:

1. Preheat oven to 375°F (190°C). Toss diced pears with olive oil, salt, and pepper. Roast for 15–20 minutes until tender and caramelized.
2. Cook quinoa in water or vegetable broth according to package instructions.
3. In a skillet, lightly sauté kale with a pinch of salt until just wilted.
4. In a large bowl, combine quinoa, roasted pears, sautéed kale, pomegranate seeds, and walnuts. Drizzle with apple cider vinegar and maple syrup, then toss gently.

This bowl is a beautiful mix of sweet, tart, and earthy flavors.

The combination of pears, kale, and pomegranate makes it a refreshing yet hearty fall meal.

Roasted Butternut Squash and Apple Quinoa Bowl

Sweet roasted butternut squash and apples come together with quinoa, walnuts, and a light cinnamon drizzle, creating a hearty and cozy fall bowl.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup butternut squash, cubed
• 1 apple, diced
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 1/4 cup chopped walnuts, toasted
• 1 tbsp maple syrup
• 2 tbsp dried cranberries

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash and apples with olive oil, cinnamon, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
2. Cook quinoa in vegetable broth according to package instructions and fluff with a fork.
3. In a large bowl, combine quinoa, roasted squash and apples, walnuts, and dried cranberries. Drizzle with maple syrup and toss gently.
4. Serve warm.

The natural sweetness of roasted squash and apples paired with crunchy walnuts makes this a comforting and flavorful fall dish.

Spiced Pumpkin and Spinach Quinoa Bowl

A savory fall bowl featuring roasted pumpkin, sautéed spinach, and a hint of warm spices. Perfect for a filling lunch or dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups pumpkin, cubed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 2 cups fresh spinach
• 1/4 cup pumpkin seeds
• 2 tbsp tahini or olive oil for drizzle

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, smoked paprika, cinnamon, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in vegetable broth and fluff with a fork.
3. Sauté spinach lightly in a pan until just wilted.
4. In a large bowl, combine quinoa, roasted pumpkin, and spinach. Sprinkle with pumpkin seeds and drizzle with tahini or olive oil before serving.

This bowl is savory, nutritious, and comforting, with warm spices that evoke the flavors of fall.

Roasted Root Vegetable Quinoa Bowl with Cranberry Dressing

A hearty fall bowl packed with roasted root vegetables, tangy cranberries, and a simple homemade cranberry vinaigrette.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 carrot, diced
• 1 parsnip, diced
• 1 small sweet potato, diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 2 tbsp chopped fresh parsley

Cranberry Dressing:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tbsp water

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced carrot, parsnip, and sweet potato with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in vegetable broth according to package instructions.
3. Whisk together olive oil, apple cider vinegar, maple syrup, and water to make the cranberry dressing.
4. In a large bowl, combine quinoa, roasted vegetables, and dried cranberries. Drizzle with cranberry dressing and toss gently. Garnish with fresh parsley.

This bowl is hearty, colorful, and bursting with autumn flavors.

The cranberry dressing adds a tangy sweetness that complements the roasted vegetables perfectly.

Roasted Pear and Pecan Quinoa Bowl

Sweet roasted pears, crunchy pecans, and nutty quinoa create a cozy fall bowl that’s perfect for breakfast, lunch, or a light dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 ripe pears, sliced
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• Salt to taste
• 1/4 cup toasted pecans, chopped
• 2 tbsp maple syrup
• 1/4 cup dried cranberries

Instructions:

1. Preheat oven to 375°F (190°C). Toss pear slices with olive oil, cinnamon, and a pinch of salt. Roast for 15–20 minutes until tender and lightly caramelized.
2. Cook quinoa in water or vegetable broth according to package instructions and fluff with a fork.
3. In a large bowl, combine quinoa, roasted pears, pecans, and dried cranberries. Drizzle with maple syrup and toss gently.
4. Serve warm.

This bowl balances sweet, nutty, and fruity flavors, making it a satisfying and comforting fall meal.

Harvest Veggie and Quinoa Bowl with Lemon Dressing

Roasted autumn vegetables, quinoa, and a zesty lemon dressing come together in this fresh and vibrant fall-inspired bowl.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup butternut squash, cubed
• 1 cup carrots, sliced
• 1 red bell pepper, diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups baby spinach
• 2 tbsp chopped fresh parsley
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey or maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, carrots, and bell pepper with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in vegetable broth according to package instructions.
3. In a large bowl, combine quinoa, roasted vegetables, and spinach.
4. Whisk together lemon juice, olive oil, and honey (or maple syrup) to make a dressing. Drizzle over the bowl and toss gently. Garnish with parsley.

This bowl is light, refreshing, and packed with seasonal nutrients.

The zesty lemon dressing brightens the natural sweetness of the roasted vegetables.

Sweet Potato, Kale, and Cranberry Quinoa Bowl

Roasted sweet potatoes, sautéed kale, and tart cranberries make this a hearty, colorful, and nutrient-dense fall quinoa bowl.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 medium sweet potatoes, cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups chopped kale
• 1/4 cup dried cranberries
• 2 tbsp pumpkin seeds, toasted
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.
2. Cook quinoa in vegetable broth according to package instructions.
3. Sauté kale in a skillet until wilted, about 3–4 minutes.
4. In a large bowl, combine quinoa, roasted sweet potatoes, kale, cranberries, and pumpkin seeds. Drizzle with balsamic vinegar and toss gently.
5. Serve warm.

This bowl combines earthy, sweet, and tart flavors for a satisfying and nutrient-packed fall meal, perfect for lunch or dinner.

Roasted Butternut Squash, Apple, and Pomegranate Quinoa Bowl

Sweet roasted butternut squash, crisp apples, and tangy pomegranate seeds come together with quinoa for a vibrant and festive fall bowl.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup butternut squash, cubed
• 1 apple, diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup pomegranate seeds
• 2 tbsp chopped pecans
• 1 tbsp maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash and apple with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in vegetable broth according to package instructions.
3. In a large bowl, combine quinoa, roasted squash and apple, pomegranate seeds, and pecans. Drizzle with maple syrup and toss gently.
4. Serve warm.

This bowl is colorful, sweet, and slightly tart—a perfect representation of fall flavors in one nourishing dish.

Roasted Beet, Kale, and Quinoa Bowl

Earthy roasted beets, vibrant kale, and protein-rich quinoa come together for a nutrient-packed and visually striking fall bowl.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 medium beets, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups chopped kale
• 1/4 cup crumbled feta (optional)
• 2 tbsp pumpkin seeds
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet cubes with olive oil, salt, and pepper. Roast for 35–40 minutes until tender.
2. Cook quinoa in vegetable broth according to package instructions.
3. Sauté kale in a skillet until wilted, about 3–4 minutes.
4. In a large bowl, combine quinoa, roasted beets, and sautéed kale. Top with feta, pumpkin seeds, and drizzle with balsamic vinegar.
5. Serve warm.

This bowl combines earthy, fresh, and nutty flavors with a touch of tang, making it a hearty and healthy fall meal.

Roasted Carrot, Sweet Potato, and Tahini Quinoa Bowl

Roasted carrots and sweet potatoes are paired with quinoa and a creamy tahini dressing for a simple, wholesome, and satisfying fall bowl.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 medium carrots, sliced
• 1 medium sweet potato, cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp warm water
• 2 tbsp toasted sunflower seeds

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and sweet potato with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in vegetable broth according to package instructions.
3. Whisk together tahini, lemon juice, and warm water to make a creamy dressing.
4. In a large bowl, combine quinoa and roasted vegetables. Drizzle with tahini dressing and sprinkle with sunflower seeds.
5. Serve warm.

This bowl is warm, earthy, and creamy, making it a comforting and nutrient-packed fall meal suitable for lunch or dinner.

Spiced Pear and Pecan Quinoa Bowl

Juicy roasted pears and crunchy pecans come together with quinoa, a sprinkle of cinnamon, and a touch of maple syrup for a sweet and cozy fall bowl.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 ripe pears, sliced
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• Pinch of salt
• 1/4 cup toasted pecans, chopped
• 2 tbsp maple syrup
• 2 tbsp dried cranberries

Instructions:

1. Preheat oven to 375°F (190°C). Toss pear slices with olive oil, cinnamon, and salt. Roast for 15–20 minutes until tender and lightly caramelized.
2. Cook quinoa in water or vegetable broth according to package instructions and fluff with a fork.
3. In a large bowl, combine quinoa, roasted pears, pecans, and cranberries. Drizzle with maple syrup and toss gently.
4. Serve warm.

This bowl balances sweet, nutty, and fruity flavors, making it a perfect fall breakfast or dessert-inspired meal.

Roasted Cauliflower, Sweet Potato, and Quinoa Bowl

Roasted cauliflower and sweet potatoes paired with quinoa and a lemon-tahini dressing create a savory, hearty, and nutrient-rich fall bowl.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small head cauliflower, cut into florets
• 1 medium sweet potato, cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups baby spinach
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp warm water
• 2 tbsp pumpkin seeds, toasted

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower and sweet potato with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.
2. Cook quinoa in vegetable broth according to package instructions.
3. Lightly sauté spinach in a skillet until wilted.
4. Whisk together tahini, lemon juice, and warm water for the dressing.
5. In a large bowl, combine quinoa, roasted vegetables, and spinach. Drizzle with tahini dressing and sprinkle with pumpkin seeds. Serve warm.

This bowl is savory, hearty, and rich in nutrients, making it a comforting and satisfying fall meal.

Autumn Harvest Quinoa Bowl with Roasted Veggies and Cranberries

A colorful mix of roasted fall vegetables, quinoa, and dried cranberries tossed in a maple-lemon dressing creates a bright, nutritious, and festive fall bowl.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup butternut squash, cubed
• 1 cup carrots, sliced
• 1 red bell pepper, diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash, carrots, and bell pepper with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in vegetable broth according to package instructions.
3. In a small bowl, whisk together lemon juice, maple syrup, and olive oil for the dressing.
4. In a large bowl, combine quinoa, roasted vegetables, and cranberries. Drizzle with dressing and toss gently. Garnish with fresh parsley.
5. Serve warm.

This bowl is a balanced mix of sweet, savory, and bright flavors, capturing the essence of fall in every bite.