Squash & quinoa bowl
6
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
These mixed bowls of different tastes and textures are delicious and are all over Instagram right now. The zingy tahini dressing really gives this veggie version the edge
Ingredients
Cumin seeds
1 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level
Ground Cinnamon
1 teaspoon(s), level
Chilli flakes
¼ teaspoon(s), level
Butternut Squash
500 g, peeled, deseeded and cut into chunks
Red onion
2 small, cut into thin wedges
Garlic
2 clove(s), unpeeled
Calorie controlled cooking spray
1 spray(s)
Broccoli, raw
320 g, broken into small florets
Kale, raw
250 g
Quinoa, Dry
160 g
Vegetable stock cube
1 cube(s), made up with 800ml hot water
Root Ginger
5 g, peeled and grated
Tahini paste (sesame paste)
25 g
0% fat natural Greek yogurt
75 g
Lemon Juice, Fresh
1 tablespoon(s)
Honey
1 teaspoon(s), level
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. In a small bowl, combine the cumin seeds, coriander, cinnamon and chilli flakes with a little seasoning.
2
Put the squash, onions and garlic on a large baking tray, mist with cooking spray and toss with three-quarters of the spice mixture. Roast for 10 minutes.
3
Remove the tray from the oven, add the broccoli and mist with cooking spray. Toss to coat, and roast for a further 15 minutes.
4
In a bowl, mist the kale with cooking spray, and toss with the remaining spice mixture. Add to the baking tray and roast for a final 3-4 minutes.
5
Meanwhile, rinse the quinoa, then simmer in a pan with the stock for 15-20 minutes, until most of the liquid has been absorbed.
6
Squeeze the roasted garlic into a bowl. Whisk in the ginger, tahini, yogurt, lemon juice, honey and 2 tbsp warm water, adding a little more water if needed.
7
Serve the quinoa and vegetables with the tahini yogurt.
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