Description
A nutritious and colorful bowl featuring roasted seasonal 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, diced
- 1/2 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 4 cups fresh spinach
- 1/4 cup pumpkin seeds
- For dressing: 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash, sweet potatoes, apple, and red onion with olive oil, smoked paprika, cinnamon, salt, and pepper. Spread on baking sheet and roast for 25-30 minutes until tender.
- While vegetables roast, cook quinoa in vegetable broth according to package instructions. Fluff with fork and set aside.
- Whisk together dressing ingredients: olive oil, apple cider vinegar, maple syrup, and Dijon mustard until emulsified.
- Assemble bowls: divide spinach among bowls, top with quinoa, roasted vegetables, and drizzle with dressing. Sprinkle with pumpkin seeds before serving.
Notes
You can customize the seasonings to taste.