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Roasted Squash + Quinoa Winter Bowl
We’re obsessed with this type of cooking. Simple and seasonal ingredients, tons of flavour and packed with nutritious foods. This recipe is also great for meal-prep.
Ingredients
Ingredients
- butternut squash, (750g / 26oz)
- fresh rosemary, leaves chopped
- olive oil
- salt + pepper
- tin of pinto beans, drained + rinsed
- quinoa, rinsed
- curly kale leaves, chopped
- balsamic vinegar
- Dijon mustard
- pomegranate seeds
- sesame seeds, optional
Method
- 1
Preheat the oven to 180°C fan / 400°F.
- 2
Peel the squash, slice it in half lengthways, scoop out the seeds and slice the flesh into chunks.
- 3
Transfer the squash to a large baking tray, add the rosemary, a drizzle of olive oil and pinches of salt and pepper. Mix and roast for 25 minutes. Then stir the pinto beans into the tray and roast for a further 5 minutes.
- 4
Add 600ml (20 fl.oz) of water to a large saucepan and bring to a boil. Then add the quinoa with a pinch of salt, cover with a lid, lower the heat and simmer for 15-20 minutes or until the water is absorbed and the quinoa is cooked.
- 5
Meanwhile, add the kale to a large mixing bowl with 1 teaspoon of olive oil, then massage the kale between your fingers for 1-2 minutes.
- 6
Combine the balsamic vinegar, dijon mustard, 3 tablespoons of olive oil and pinches of salt and pepper in a small bowl, then leave to one side.
- 7
Serve the squash, beans, kale and quinoa in bowls, drizzle over the dressing and top with pomegranate seeds seeds and sesame seeds.
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