Butternut Squash Quinoa Bowls
Ingredients:
For the dressing:
- 1/2 cup plain Greek yogurt (I used non-fat)
- 1 Tablespoon red curry paste
- 1 Tablespoon sriracha
- 1 Tablespoon maple syrup or honey
- 1 Tablespoon Dijon mustard
- Juice of 1 lime
- 1 clove garlic (minced)
- Salt & pepper (to taste)
For the quinoa bowls:
- 1 cup quinoa
- 2 cups vegetable broth (or 2 cups water + 1 Tablespoon vegetable better than bouillon)
- 2 cups butternut squash (cubed (about 1/2 of a butternut squash, or you can use a whole one if you want to make lots of veggies))
- 1 cup shaved brussels sprouts (I just bought them shaved, but you can slice whole brussels sprouts thinly)
- 1 zucchini (cubed)
- 1/2 cup cherry tomatoes (halved)
- 2 Tablespoons olive oil
- 1 Tablespoon Garam Masala spice blend
- 1 clove garlic (minced)
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Avocado and cilantro (for serving)
Instructions:
For the dressing:
- Stir all ingredients together until smooth and creamy. Refrigerate until ready to serve.
For the quinoa bowls:
- Preheat oven to 375 degrees F and line a sheet pan with parchment paper.
- Toss the butternut squash together with 1 Tablespoon of olive oil and spread in a single layer on the sheet pan. Bake at 375 degrees F. for 15 minutes.
- Meanwhile, prepare the rest of the veggies and cook the quinoa. Toss the rest of the veggies together with the remaining Tablespoon of olive oil and all spices.
- Rinse the quinoa and then add the quinoa and vegetable broth to a medium saucepan over medium-high heat.
- Bring to a boil then reduce heat to low, cover and cook for 15-20 minutes or until all liquid is absorbed.
- Remove the butternut squash from the oven and add the rest of the veggies, spreading them out into a single layer.
- Return to the oven for another 20 minutes until veggies are tender when pierced with a fork.
- Serve over warm quinoa. Garnish with avocado and cilantro and drizzle with the Greek yogurt dressing.