This bowl has the beautiful flavours of fall – butternut squash, kale and pumpkin seeds with a quick, creamy sauce and protein rich quinoa.
Heat your oven to 400 and line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl toss the chopped butternut squash with 1 Tbsp of olive oil, garlic powder and salt and pepper. Spread the squash out on the prepared baking sheet and cook in the oven for 25-30 minute until tender and the edges are a light golden brown.
While the squash is cooking, cook the quinoa. In a medium pot with a lid, combine 1/2 cup of dry quinoa with 1 cup of water and bring to boil. Turn the heat down to the lowest setting, cover and cook for 15 minutes until all the water is absorbed and its fluffy.
Make the sauce by whisking the hummus and apple cider vinegar together in a medium size bowl until well combined and creamy.
Next, lightly sauté the kale. In a large size sauté or frying pan, add the chopped kale, 1 Tbsp of olive oil and a sprinkle of salt and pepper and cook over low heat stirring often until the kale is lightly cooked.
Put your bowl together by adding the roasted butternut squash, quinoa, sautéed kale, and chickpeas. Top it with a few spoonfuls of sauce and sprinkle with pumpkin seeds.
TIPS & NUTRITION
You can use pre-cut or frozen butternut squash to save time. If you do use fresh, you’ll likely have leftover roasted squash which you can use in a salad, enjoy on its own dipped in hummus or blend into a soup.
You can make extra quinoa so you have a bowl for lunch the next day. You can also change it up and put it all in a wrap or on a bed of greens.