Description
A hearty vegan quinoa power bowl with avocado, kale and squash that’s perfect for a nourishing lunch, dinner or healthy meal prep idea.
Ingredients
For the Quinoa
- 1.5 cups uncooked quinoa, rinsed
- 3 cups vegetable broth or water
For the Maple Dijon Dressing
- 3 tbsp maple syrup
- 3 tbsp dijon mustard
- 4 tbsp tahini
- 6 tbsp apple cider vinegar
- pinch of salt and pepper
For the Power Bowls
- 1 medium to large butternut squash, peeled and cubed
- 2.5 tbsp olive oil, divided
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 bunch kale, leaves removed from stems (approx. 6-8 cups chopped)
- 2 tbsp lemon juice
- 1 garlic clove, minced or grated
- salt and pepper
- 1 19 oz can chickpeas (2.5 cups)
- ½ cup pecans
- ½ cup dried cranberries
- 3 avocado
Instructions
- Cook the Quinoa: Bring 3 cups of water or vegetable broth to a boil on the stovetop. Once boiling, add the quinoa, cover and reduce to a light simmer over low heat. Cook for 15 minutes. Remove from heat and let stand for 5 minutes. Remove the lid and fluff with a fork.
- Roast the Squash: Preheat the oven to 400 degrees F. Toss the butternut squash with 1 tbsp olive oil, the smoked paprika, garlic powder and a pinch of salt and pepper. Evenly spread the butternut squash onto a baking sheet lined with parchment paper. Roast in the oven until the squash is fork tender, approximately 20-25 minutes.
- Roast the Chickpeas: Drain and rinse the chickpeas, using a dish cloth or paper towel to rub and remove excess moisture. Some of the skins come of, you can leave them as is. Place the chickpeas on a baking try and toss in ½ tbsp olive oil and a generous pinch of salt. Place in oven with the squash and roast for 20-25 minutes
- Make the Dressing: Add all ingredients to a sealable container and shake until fully combined or whisk together until smooth in a bowl. Set aside until you are ready to use
- Massage the Kale: Wash and chop the kale then add to a large bowl. Add the lemon juice, garlic and 1 tbsp olive oil. Using your hands massage the kale for 1-2 minutes to soften and tenderize.
- Assemble the Bowls: Once the squash and chickpeas are cooked, start assembling the bowls. Evenly distribute all of the ingredients between 6 bowls or storage containers. Dress each with 2 tbsp of maple dijon dressing and ½ avocado diced (if you’re storing the bowls for meal prep, leave the dressing and avocado off until serving).
Nutrition
- Serving Size: 1 bowl
- Calories: 574
- Sugar: 20 g
- Sodium: 690 mg
- Fat: 27 g
- Carbohydrates: 74 g
- Fiber: 13 g
- Protein: 14 g