Description
Warm up this winter with our vibrant Winter Veggie Quinoa Bowl, a delightful medley of roasted butternut squash, kale, and quinoa. This dish is not only visually stunning but also bursting with flavor and nutrients—perfect for cozy nights in or impressing guests. Enjoy the comforting warmth and delicious aromas that make this bowl a true hug in a dish.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth (for cooking quinoa)
- 2 cups butternut squash, cubed
- 1 red bell pepper, sliced
- 2 cups kale, chopped
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse quinoa under cold water until clear; cook in vegetable broth according to package instructions (about 15 minutes).
- In a large bowl, combine butternut squash, red bell pepper, kale, and minced garlic. Drizzle with olive oil and sprinkle with cumin; toss well.
- Spread the veggie mixture on a lined baking sheet and roast for 20-25 minutes or until golden brown, flipping halfway through.
- Once roasted, mix veggies with cooked quinoa in a serving bowl and squeeze fresh lemon juice over the top.
- Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added protein, consider incorporating chickpeas or grilled chicken. Feel free to substitute other vegetables like sweet potatoes or carrots based on availability. This recipe is vegan-friendly; use plant-based proteins to keep it that way.