Quinoa Bowl
This dish is packed to the brim with seasonal veggies like butternut squash, beets, broccoli, and kale. While you can go out and buy your choice of dressing, our homemade tahini dressing recipe is sure to be a hit!
Servings
2
Ready In:
50 minutes
Calories:
614 Calories
Good For:
Lunch
Ingredients
For the roasted veg:
-
2 cups chopped butternut squash
-
1 cup chopped beets
-
1 tablespoon olive oil
-
1 teaspoon sea salt
-
1/2 fresh teaspoon cracked pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon smoked paprika For the steamed veg:
-
1 cup broccoli florets
-
4 cups chopped kale
-
Juice of 1/2 a lemon
for the chickpeas:
-
1 cup chickpeas
-
1/2 teaspoon sea salt
-
1/4 teaspoon smoked paprika
for the dressing:
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1 tablespoon peanut butter
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Juice of 1/2 a lemon
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1 teaspoon apple cider vinegar
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1 teaspoon soy sauce
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1/2 teaspoon garlic powder
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1 – 2 tablespoons water to thin
Directions
Step 1. Roast the veg. Preheat the oven to 425ºF. Add the squash and beets onto a baking sheet and drizzle with olive oil, salt and pepper. Sprinkle the garlic powder over the beets and the paprika over the squash, and toss to combine. Roast for 35 minutes, stirring halfway through, until the vegetables are tender.
Step 2. Add the broccoli and kale to a pot of boiling water. Blanch for 5-7 minutes, until broccoli is tender. Remove from heat and drizzle with lemon juice.
Step 3. Make the chickpeas. Toss the chickpeas in salt and paprika!
Step 4. Make the dressing. Whisk together all the dressing ingredients, starting with 1 tablespoon of water. Continue to mix, adding water slowly until you reach your desired consistency.
Step 5. Assemble the bowls. Divide the kale evenly between two bowls. Top each with equal portions of the quinoa, roasted veg, broccoli and chickpeas. Drizzle with tahini dressing and serve.
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