Description
A nourishing bowl packed with seasonal roasted vegetables, quinoa, and a tangy maple-mustard dressing.
Ingredients
Scale
For the Crust:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 small butternut squash, peeled and cubed
- 2 sweet potatoes, peeled and cubed
- 1 apple, cored and diced
- 1 tbsp olive oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 4 cups fresh spinach
- 1/4 cup pumpkin seeds
- For dressing: 2 tbsp olive oil, 1 tbsp maple syrup, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash, sweet potatoes, and apple with olive oil, cinnamon, nutmeg, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- While vegetables roast, cook quinoa in vegetable broth according to package instructions. Let cool slightly.
- Whisk together dressing ingredients: olive oil, maple syrup, Dijon mustard, and apple cider vinegar.
- Assemble bowls: divide spinach among bowls, top with quinoa, roasted vegetables, and apple. Drizzle with dressing and sprinkle with pumpkin seeds.
Notes
You can customize the seasonings to taste.