About the Recipe
Savor the flavors of fall with this Autumn Nourish Bowl, a hearty blend of roasted delicata squash, kale, quinoa, and vibrant vegetables. Topped with a creamy tahini dressing, this nutrient-packed bowl is perfect for cozy days and a wholesome, balanced meal.
Ingredients
1 bunch kale (6-8 large leaves)
3 tablespoons olive oil
1 teaspoon salt
1 tablespoon lemon juice
1 cup quinoa, uncooked (or other grain)2 small or 1 medium delicata squash
1 tablespoon maple syrup
1 red onion, sliced
1 can cannellini beans, rinsed
¼ small head purple cabbage, thinly sliced
12 cherry tomatoes
kalamata olives
Dressing
3 tablespoons tahini
¼ cup water
2 tablespoon lemon juice2 tablespoons olive oil1 teaspoon saltPepper to taste
Preparation
Preheat the oven to 375 degrees fahrenheit.
Wash the delicata squash and cut in half. Remove seeds and cut into 1⁄2 inch pieces. They will look like half circles. Place in a large bowl and add red onion slices, 1 tablespoon olive oil, 1 tablespoon maple syrup, and ½ teaspoon salt. Mix until each piece is coated. Spread out on a baking sheet lined with parchment. Roast for 15 minutes then take out and mix. Bake for another 15 minutes or until tender.
Wash kale, dry and cut off the stems. Cut or tear into smaller pieces. Add to a mixing bowl the kale, 1⁄2 teaspoon salt, 2 tablespoons olive oil and the lemon juice massaging with your hands for several minutes or until the leaves are coated. Set aside.
Rinse the quinoa in a sieve and place in a small pot with 2 cups of water. Bring to a boil and then simmer on the stove until the water is absorbed. Turn off heat and cover.
Wash the tomatoes and cut each in half. Add the ingredients for the dressing in a medium bowl and mix together with a whisk until combined.
In a serving size bowl, layer each of the ingredients. Drizzle dressing over the top.