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.
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
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