Description
Savor the essence of autumn with this Harvest Grain Bowl, a vibrant dish featuring roasted butternut squash, earthy kale, and fluffy quinoa. Drizzled with a sweet balsamic-maple dressing, it’s perfect for cozy dinners or potlucks. Each bite combines delightful textures and flavors that nourish both body and soul.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 medium butternut squash, peeled and diced (about 4 cups)
- 2 cups kale, chopped
- 2 tbsp extra virgin olive oil, divided
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
Instructions
- Preheat your oven to 400°F (200°C).
- Toss butternut squash cubes with 1 tablespoon olive oil, garlic, salt, and pepper. Spread on a lined baking sheet and roast for 25-30 minutes until golden and fork-tender.
- Rinse quinoa under cold water. Combine quinoa and vegetable broth or water in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until fluffy.
- In a skillet over medium heat, add remaining olive oil and sauté kale for about 5 minutes until wilted.
- Whisk together balsamic vinegar and maple syrup in a small bowl. Drizzle over cooked quinoa before assembling the bowls.
- Serve by dividing quinoa among bowls, topping with roasted squash and sautéed kale.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg