Description
A hearty and nutritious bowl featuring roasted butternut squash, quinoa, kale, and a delicious maple dijon dressing.
Ingredients
Scale
- 1 cup uncooked quinoa (rinsed)
- 3 cups vegetable broth or water
- 3 tbsp maple syrup
- 3 tbsp dijon mustard
- 4 tbsp tahini
- 6 tbsp apple cider vinegar
- pinch of salt and pepper
- 1 medium to large butternut squash (peeled and cubed)
- 2 tbsp olive oil (divided)
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 bunch kale (leaves removed from stems, approx. 6–8 cups chopped)
- 2 tbsp lemon juice
- 1 garlic clove (minced or grated)
- salt and pepper
- 1 (19 oz) can chickpeas (2 cups)
- ½ cup pecans
- ½ cup dried cranberries
- 3 avocado
Instructions
- Bring 3 cups of water or vegetable broth to a boil on the stovetop. Once boiling, add the quinoa, cover and reduce to a light simmer over low heat. Cook for 15 minutes. Remove from heat and let stand for 5 minutes. Remove the lid and fluff with a fork.
- Preheat the oven to 400 degrees F. Toss the butternut squash with 1 tbsp olive oil, the smoked paprika, garlic powder and a pinch of salt and pepper. Evenly spread the butternut squash onto a baking sheet lined with parchment paper. Roast in the oven until the squash is fork tender, approximately 20-25 minutes.
- Drain and rinse the chickpeas, using a dish cloth or paper towel to rub and remove excess moisture. Some of the skins come off, you can leave them as is. Place the chickpeas on a baking tray and toss in ½ tbsp olive oil and a generous pinch of salt. Place in the oven with the squash and roast for 20-25 minutes.
- Add all dressing ingredients to a sealable container and shake until fully combined or whisk together until smooth in a bowl. Set aside until you are ready to use.
- Wash and chop the kale then add to a large bowl. Add the lemon juice, garlic and 1 tbsp olive oil. Using your hands, massage the kale for 1-2 minutes to soften and tenderize.
- Once the squash and chickpeas are cooked, start assembling the bowls. Evenly distribute all of the ingredients between 6 bowls or storage containers. Dress each with 2 tbsp of maple dijon dressing and ½ avocado diced (if you’re storing the bowls for meal prep, leave the dressing and avocado off until serving).
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg