Spicy-Sweet Squash Bowl
Ingredients
The base
-
1
cup
quinoa
-
2
cups
peeled, cubed butternut squash
-
1
bunch
fresh cilantro
-
1
cup
fresh spinach
The seasoning and oil
-
1
tablespoon
curry powder
-
½
tablespoon
packed brown sugar
-
¼
teaspoon
cayenne pepper
-
2
teaspoons
olive oil
-
1
teaspoon
white sugar
-
¼
teaspoon
cinnamon
The toppings
-
¼
cup
toasted pecan pieces
Instructions
- Cook the quinoa according to the package directions, optionally using vegetable stock for half of the water and adding curry and brown sugar before cooking.
- Coat the butternut squash with olive oil, white sugar, cinnamon, curry, and salt to taste, then roast in a 400°F oven or skillet until golden brown and tender.
- Combine the cooked quinoa with roasted squash, cilantro, and spinach, and toss gently.
- Serve topped with pecans and white bean hummus.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
20mg
Cholesterol
0mg
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