Glowing Winter Quinoa Bowls

Warm Up with Glowing Winter Quinoa Bowls: A Nourishing and Satisfying Meal

As the winter chill sets in, there’s nothing quite like a warm, nourishing bowl of goodness to keep you cozy and energized. These Glowing Winter Quinoa Bowls are packed with vibrant roasted and steamed vegetables, protein-rich chickpeas, and a tangy tahini dressing that ties it all together. This wholesome meal is not only satisfying but also bursting with nutrients to help you glow from the inside out.

Ingredients

For the Roasted Veggies:

• 2 cups chopped butternut squash
• 1 cup chopped beets
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon fresh cracked pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika

For the Steamed Veggies:

• 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:

• 1 tablespoon tahini
• Juice of 1/2 a lemon
• 1 teaspoon apple cider vinegar
• 1 teaspoon miso paste
• 1/2 teaspoon garlic powder
• 1-2 tablespoons water (to thin)

For the Bowls:

• 1 cup cooked quinoa
• Roasted veggies
• Steamed veggies
• Chickpeas
• Dressing

Directions

1. Roast the Veggies:
   • Preheat your oven to 425ºF (220ºC). Place the chopped butternut squash and beets on a baking sheet. Drizzle with olive oil and season with sea salt, fresh cracked pepper, garlic powder, and smoked paprika. Toss everything together to coat evenly.
   • Roast the vegetables for 35 minutes, stirring halfway through, until they are tender and slightly caramelized.
2. Steam the Veggies:
   • While the veggies are roasting, prepare the steamed vegetables. Add the broccoli florets and chopped kale to a steamer basket. Place the basket in a pot with about 1/2 inch of water at the bottom.
   • Cover the pot and steam for 5-6 minutes, or until the broccoli is tender. Once steamed, remove from heat and drizzle with the juice of half a lemon.
3. Prepare the Chickpeas:
   • In a bowl, toss the chickpeas with sea salt and smoked paprika until they are evenly coated. This will add a nice flavor and a bit of crunch to your bowl.
4. Make the Dressing:
   • In a small bowl, whisk together the tahini, lemon juice, apple cider vinegar, miso paste, and garlic powder. Start with 1 tablespoon of water and gradually add more until you reach your desired dressing consistency. It should be smooth and pourable.
5. Assemble the Bowls:
   • Start by dividing the steamed kale evenly between two bowls. Top with equal portions of cooked quinoa, roasted vegetables, broccoli, and seasoned chickpeas.
   • Drizzle generously with the tahini dressing, and your bowls are ready to serve!

Nutritional Information

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Calories: 370 kcal per serving
• Servings: 2

Why You’ll Love These Glowing Winter Quinoa Bowls

• Nutrient-Rich: Packed with vitamins, minerals, and plant-based protein, this bowl is a powerhouse of nutrition.
• Warm and Comforting: Perfect for those chilly winter days when you need something hearty yet healthy.
• Vegan and Gluten-Free: This recipe is ideal for those with dietary restrictions, but it’s so delicious everyone will enjoy it.

These Glowing Winter Quinoa Bowls are more than just a meal; they’re a way to nourish your body and keep your spirits high during the cold months. The combination of roasted and steamed veggies, along with the rich tahini dressing, creates a symphony of flavors and textures that will leave you feeling satisfied and energized. Give this recipe a try, and let it become a staple in your winter meal rotation!

Glowing Winter Quinoa Bowls

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• Author: Dulcia
• Total Time: 50 minutes
• Yield: 2 1x

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Description

The Glowing Winter Quinoa Bowls are a celebration of hearty winter vegetables and wholesome grains. This dish brings together the earthy flavors of roasted butternut squash and beets, the fresh and slightly bitter taste of steamed kale, and the comforting richness of chickpeas. The creamy tahini dressing adds a tangy, nutty note that ties all the ingredients together, creating a satisfying and nourishing meal perfect for chilly days.

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Ingredients

Scale 1x2x3x

For the Roasted Veggies:
2 cups chopped butternut squash
1 cup chopped beets
1 tablespoon olive oil
1 teaspoon sea salt
1/2 teaspoon fresh cracked pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
For the Steamed Veggies:
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:
1 tablespoon tahini
Juice of 1/2 a lemon
1 teaspoon apple cider vinegar
1 teaspoon miso paste
1/2 teaspoon garlic powder
1–2 tablespoons water (to thin)
For the Bowls:
1 cup cooked quinoa
Roasted veggies
Steamed veggies
Chickpeas
Dressing

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Instructions

Roast the Veggies:
Preheat the oven to 425ºF. Add the chopped butternut squash and beets to a baking sheet. Drizzle with olive oil, then season with sea salt, cracked pepper, garlic powder, and smoked paprika. Toss to combine. Roast for 35 minutes, stirring halfway through, until the vegetables are tender.
Steam the Veggies:
Add the broccoli and kale to a steamer basket. Place the basket in a pot with 1/2 inch of water at the bottom. Cover and steam for 5-6 minutes, until the broccoli is tender. Remove from heat and drizzle with lemon juice.
Prepare the Chickpeas:
In a bowl, toss the chickpeas with sea salt and smoked paprika until evenly coated.
Make the Dressing:
Whisk together tahini, lemon juice, apple cider vinegar, miso paste, and garlic powder in a small bowl. Start with 1 tablespoon of water and gradually add more until you reach your desired consistency.
Assemble the Bowls:
Divide the steamed kale evenly between two bowls. Top with equal portions of cooked quinoa, roasted vegetables, broccoli, and seasoned chickpeas. Drizzle with the tahini dressing. Serve immediately.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 370