Cranberry Power Bowl Recipe

Rinse and Cook Quinoa

Rinse 1 cup quinoa in a fine-mesh sieve under cold water for 20–30 seconds to remove saponins. Drain well. In a small saucepan, combine rinsed quinoa, 2 cups water, 1/2 tsp kosher salt, and 1 tbsp olive oil. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and set aside, keeping warm.

Prepare and Roast Pumpkin

Preheat oven to 425°F (220°C). Toss 2 cups cubed pumpkin with 1 tbsp olive oil, 1 tsp maple syrup, 1/2 tsp fine salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika (if using) in a bowl. Spread in a single layer on a rimmed baking sheet. Roast until tender and caramelized at the edges, 20–25 minutes, flipping once halfway through. Remove from oven and let cool slightly.

Prepare Avocado and Tomatoes

While pumpkin roasts, halve 1 cup cherry tomatoes. Cut 1 ripe avocado in half, remove pit, scoop flesh and slice or dice into bite-size pieces. If using greens, lightly dress them later with a tablespoon of the dressing or leave plain to assemble in the bowl.

Toast Hazelnuts and Prep Dried Fruit

Heat a small dry skillet over medium heat. Add 1/2 cup hazelnuts and toast, shaking pan, until fragrant and slightly darkened, about 4–6 minutes. Watch closely to avoid burning. Transfer to a cutting board and roughly chop once cool. If you prefer a softer chew, briefly soak 1/2 cup dried cherries in warm water for 5 minutes then drain; otherwise use them as-is.

Make Dressing

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp apple cider vinegar, 1/2 tsp Dijon mustard, 1 tsp honey or maple syrup, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness as desired.

Assemble the Power Bowl

Divide the warm quinoa among 2 bowls (about 1/2 cup cooked quinoa per serving as a base), or use 2 generous servings. Arrange roasted pumpkin, avocado pieces, halved cherry tomatoes, and baby spinach (if using) in sections over the quinoa. Scatter the dried cherries over each bowl and sprinkle chopped toasted hazelnuts on top.

Drizzle 1–2 tablespoons of the dressing over each bowl (or more to taste). Finish with 1–2 tsp toasted hazelnut halves and 1/2 tsp lemon zest per bowl for brightness. Season with additional salt and pepper if needed.

Serve immediately while quinoa and pumpkin are warm, or chill for a chilled bowl—dressing may be added just before serving if making ahead.