Description
A nutrient-dense bowl featuring roasted butternut squash and carrots, toasted quinoa, and a creamy, tangy tahini dressing. A perfect balance of autumn flavors and crunch.
Ingredients
Scale
- 1 cup cooked quinoa
- 2 cups butternut squash, cubed
- 2 large carrots, sliced
- 2 cups curly kale, torn into bite-sized pieces
- 3 tbsp olive oil
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 clove garlic, minced
- Salt and black pepper to taste
- 2 tbsp warm water
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cubed butternut squash and sliced carrots with olive oil, salt, and pepper on a large baking sheet.
- Roast the vegetables for 15 minutes until they begin to brown.
- Spread the cooked quinoa over the vegetables on the pan.
- Add the torn kale to the pan and toss lightly with the oil and vegetables.
- Roast for another 5-10 minutes until the kale is crisp and quinoa is toasted.
- While roasting, whisk together tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth.
- Divide the roasted mixture into bowls and drizzle with the tahini dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Modern American