Coconut Quinoa and Roasted Butternut Squash Bowl
Coconut Quinoa and Roasted Butternut Squash Bowl
ingredients
- 1 butternut squash, peeled, seeded, and cubed
- 1 cup quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- ½ cup coconut shavingsFor the maple-mustard dressing:
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with olive oil, cumin, smoked paprika, salt, and pepper. Spread the seasoned squash in a single layer on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- 2.
Cook quinoa according to package instructions and set aside.
- 3.
In a small bowl, whisk together maple syrup, Dijon mustard, salt, and pepper to make the dressing.
- 4.
Let the roasted butternut squash cool slightly.
- 5.
Divide the squash, cooked quinoa, and chickpeas into 4 serving bowls. Sprinkle coconut shavings on top.
- 6.
Drizzle each bowl with the maple-mustard dressing, or store the dressing separately and dress before eating.
- 7.
Optional: Store bowls in the refrigerator. When ready to eat, reheat in the microwave or enjoy cold.