Description
A delicious and nutritious quinoa bowl topped with roasted butternut squash, Brussels sprouts, kale, and fresh apple slices.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 2 cups butternut squash, peeled and cubed
- 1 cup Brussels sprouts, halved
- 2 tablespoons olive oil
- 1 cup kale, chopped and massaged
- 1 medium apple, thinly sliced
- 2 tablespoons pumpkin seeds
- 2 tablespoons dried cranberries
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 small garlic clove, minced
- 2 to 3 tablespoons warm water
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400°F. Toss butternut squash and Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes, flipping halfway through.
- Rinse quinoa under cold water. In a pot, combine 1 cup quinoa and 2 cups water. Bring to a boil, then reduce to simmer and cover for 15 minutes. Fluff with a fork.
- Massage chopped kale with 1 tablespoon olive oil for 2 to 3 minutes until softened.
- In a small bowl, whisk tahini, lemon juice, maple syrup, minced garlic, salt, and warm water until smooth. Adjust water for desired consistency.
- Assemble bowls with quinoa as the base. Top with roasted vegetables, kale, apple slices, pumpkin seeds, and cranberries. Drizzle generously with dressing and serve.
Notes
- For additional flavor, add your favorite herbs and spices when roasting the vegetables.
- This recipe is great for meal prep; store the components separately until ready to assemble.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg