Grain bowls are the perfect wholesome meal that is nourishing and healthy. This recipe is perfect for chilly Fall weather. With good for you ingredients like kale and quinoa, you've got to give this healthy vegan recipe a try.
Using a vegetable peeler, remove the skin off of the squash. Cut lengthwise and spoon out seeds. Cut into cubes and place in mixing bowl.
Add olive oil, salt, and pepper. Mix well.
Spread evenly onto the baking sheet and bake squash for 30-35 minutes, flipping halfway through.
Cook the Quinoa:
Rinse quinoa well. Add to a small saucepan along with water.
Bring water to a boil, add 1/2 teaspoon salt, then reduce to a gentle simmer. Cook until most of the water is absorbed (about 10-15 minutes)
Remove from heat and place a lid on the saucepan. Let sit for 5 minutes. Remove lid and fluff quinoa with a fork. Mix in thyme, rosemary, and sage. Place lid back on to keep warm and set aside.
Make the Kale:
Remove stems from kale and tear into bite-sized pieces. Place in a colander and rinse well under warm water; massaging the kale as you rinse it.
Place a small amount of water (about 1-2 inches) into a large pot. place a steamer basket in the bottom and bring to a boil. Add kale, cover, and let steam (3-4 minutes).
Dressing:
In a small mixing bowl, add all the ingredients for the dressing and whisk well. Taste and adjust seasonings if needed.
Assemble Bowls:
Assemble bowls with quinoa, kale, squash, apples, walnuts, pepitas, and dressing. Serve warm.
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Notes
Components should be stored separately in airtight containers and kept in the fridge. Everything will keep well for up to 3 days.