Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 large sweet potato, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 cup dry quinoa
- 2 cups vegetable broth
- 4 cups chopped kale, stems removed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds (pepitas)
- 3 tablespoons tahini
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash and sweet potato with olive oil, smoked paprika, salt, and pepper. Spread them in a single layer and roast for 25 to 30 minutes, or until tender and slightly browned.
- While the vegetables roast, rinse the quinoa under cold water. In a medium pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Place the chopped kale in a large bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Use your hands to “massage” the kale for 2 to 3 minutes until the leaves become dark green and tender. This step removes the bitterness and makes it easier to digest.
- In a small jar or bowl, whisk together the tahini, maple syrup, lemon juice, and a splash of warm water. Continue adding water a teaspoon at a time until the dressing reaches a smooth, pourable consistency.
- Divide the cooked quinoa among four bowls. Top with a generous handful of massaged kale, roasted squash, sweet potatoes, and chickpeas. Sprinkle with dried cranberries and pumpkin seeds, then drizzle the maple-tahini dressing over the top.
- Cook Time: 50 minutes
- Diet: Vegan, Gluten-Free