Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 cup dry quinoa
- 2 cups vegetable broth
- 1 large bunch of kale, stems removed and chopped
- 1 tablespoon lemon juice
- 1 large apple, thinly sliced
- 1/2 cup toasted pecans
- 1/3 cup dried cranberries
- 3 tablespoons tahini
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a large baking sheet. Spread them in a single layer and roast for 25 to 30 minutes, or until the squash is tender and slightly browned at the edges.
- While the squash is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Once the liquid is absorbed, remove from heat and fluff with a fork.
- Place the chopped kale in a large mixing bowl. Drizzle with a little olive oil and the lemon juice. Use your hands to “massage” the kale for about 2 to 3 minutes until the leaves become soft and dark green. This removes the bitterness and makes the kale much easier to eat.
- In a small bowl, whisk together the tahini, maple syrup, and apple cider vinegar. If the dressing is too thick, add a teaspoon of water at a time until it reaches a pourable consistency. Season with a pinch of salt to balance the sweetness.
- Divide the massaged kale among four bowls. Top with the cooked quinoa and roasted butternut squash. Arrange the apple slices, toasted pecans, and dried cranberries on top. Drizzle the maple-tahini dressing generously over each bowl before serving.
- Cook Time: 45 minutes
- Diet: Vegan