This easy lunch or dinner bowl is full of healthy, complex carbohydrates that provide you with energy without an overload of sugar. If you don’t have time to roast squash, you can roast sweet potatoes instead (takes half the time) or go with raw toppings like avocado.
Quinoa is a gluten-free ancient grain that is high in fiber and protein. It also has an impressive amount of minerals, including magnesium, potassium, iron, and zinc as well as powerful anti-inflammatory antioxidants. Butternut squash contains the antioxidant beta-carotene and is a source of complex, energy-boosting carbs. Kale, of course, is a nutrient-packed superfood.
INGREDIENTS
1 Medium Butternut Squash
1 Cup Water
½ cup Organic Quinoa, dry and rinsed
1 can Chickpeas, drained and rinsed
½ cup organic kale, de-stemmed and chipped finely
½ teaspoon lemon pepper
2 teaspoons of Red Chili Spice
¼ cup Pumpkin Seeds
INSTRUCTIONS
Preheat your oven to 400°F. Cut open the squash and scoop out the seeds. Cut into thin wedges or cubes.
Steam the squash slightly so its half cooked.
Spread out the half-steamed squash in a single layer on a baking sheet. Sprinkle with lemon pepper and any other low sodium seasonings. Roast for 15-20 minutes or until the squash is tender.
In the meantime, combine the quinoa and water in a small saucepan. Bring to a boil, then cover and reduce to a simmer. Simmer until the water is gone, about 15 minutes.
Place the chopped kale in a small bowl and massage for a few minutes until the kale is more tender.
When the squash is done, build your bowl with the quinoa, spicy chickpeas, kale, and squash. Add your pumpkin seeds and a little lemon juice, balsamic vinaigrette or any dressing of your choosing.
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