Ingredients
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For the Roasted Veggies:
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Butternut Squash, cubed (about 2 cups)
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Red Bell Pepper, cored and seeded, cut into small pieces (about 1 cup)
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Yellow Onion, quartered (about 1/2 cup)
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Extra Virgin Olive Oil, as needed (for brushing)
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Salt and Pepper, to taste
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For the Quinoa:
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1 Cup Uncooked Quinoa
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Water (ratio of 2:1, 2 cups water per 1 cup quinoa), plus more for cooking
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Salt and Pepper, to taste
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For the Citrus Dressing:
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1 Lime, juiced (about 1 tablespoon)
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1 Orange, juiced (about 1 tablespoon)
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1/4 Teaspoon Grated Fresh Ginger
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2 Tablespoons Apple Cider Vinegar
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1 Clove Garlic, minced
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Pinch of Red Pepper Flakes (optional)
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Salt and Pepper, to taste
Directions
Subtitle: A delicious and healthy one-bowl meal packed with flavorful roasted veggies, hearty quinoa, creamy avocado, and tangy citrus dressing!
Description:
This mouthwatering vegetarian dream bowl is perfect for those looking to embrace the vibrant flavors of 150 cuisines while enjoying a nutritious and filling meal. Roasting brings out the natural sweetness of the butternut squash and bell peppers, which pair perfectly with the crunchy pumpkin seeds and fresh cilantro. The addition of protein-rich quinoa and creamy avocado makes this bowl both satisfying and nutrient-dense. And let’s not forget about the zesty lime dressing – it takes this bowl to another level of yumminess!
Ingredients:
For the Roasted Veggies:
Butternut Squash, cubed (about 2 cups)
Red Bell Pepper, cored and seeded, cut into small pieces (about 1 cup)
Yellow Onion, quartered (about 1/2 cup)
Extra Virgin Olive Oil, as needed (for brushing)
Salt and Pepper, to taste
For the Quinoa:
1 Cup Uncooked Quinoa
Water (ratio of 2:1, 2 cups water per 1 cup quinoa), plus more for cooking
Salt and Pepper, to taste
For the Citrus Dressing:
1 Lime, juiced (about 1 tablespoon)
1 Orange, juiced (about 1 tablespoon)
1/4 Teaspoon Grated Fresh Ginger
2 Tablespoons Apple Cider Vinegar
1 Clove Garlic, minced
Pinch of Red Pepper Flakes (optional)
Salt and Pepper, to taste
Instructions:
Step 1: Prepare the Roasted Veggies
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Place the cubed butternut squash, red bell pepper, onion, and extra virgin olive oil in a large mixing bowl. Season generously with salt and pepper.
Toss until well combined.
Spread the mixture onto the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and golden brown.
Remove from the oven and set aside.
Step 2: Cook the Quinoa
Rinse the uncooked quinoa under cold running water until the water runs clear. This helps remove any bitterness and improve its texture. Drain and transfer to a medium saucepan.
Add the water, salt, and pepper to the pan. Bring to a boil over high heat. Cover the pan tightly, reduce the heat to low, and simmer for 15-20 minutes or until all the liquid has been absorbed and the quinoa is tender. Fluff with a fork before serving.
Step 3: Make the Citrus Dressing
Combine the lime juice, orange juice, grated ginger, apple cider vinegar, minced garlic, and red pepper flakes (if using) in a blender or food processor. Blend until smooth.
Pour the dressing into a measuring cup and whisk in the salt and pepper. Set aside.
Step 4: Assemble the Vegetarian Dream Bowl
Divide the cooked quinoa among four large bowls. Top each portion with roasted butternut squash, red bell pepper, and onion.
Slice the avocado and place on top of the roasted vegetables. Sprinkle with chopped cilantro.
Drizzle the citrus dressing evenly over each bowl. Serve immediately.
Serves 4
Difficulty: Easy
Nutrition Information:
Calories per serving: 420kcal
Carbohydrates: 52g
Protein: 15g
Fat:
Steps
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1
Done
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Step 1: Prepare the Roasted Veggies |
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2
Done
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Step 2: Cook the Quinoa |
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3
Done
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Step 3: Make the Citrus Dressing |
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4
Done
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Step 4: Assemble the Vegetarian Dream Bowl |
