Servings: 2
Calories: 431kcal
Ingredients
- 1 cup quinoa rinsed and cooked according to package directions
- 1 cup butternut squash cubed
- 1 cup apple chopped
- 1 cup chickpeas
- 1 tsp olive oil
- ½ tsp maple syrup
- ½ tsp cinnamon
- 1/8 tsp nutmeg
- 1 cup broccoli
- Dash of salt
Dressing:
- 1 Tbsp tahini
- 1 clove garlic minced
- 2 Tbsp apple cider vinegar
- ½ Tbsp Dijon mustard
- ½ tsp maple syrup
- 1 Tbsp olive oil
- Salt to taste
Instructions
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, combine squash, apples, and chickpeas.
- Mix olive oil, maple syrup, cinnamon, and nutmeg with a dash of salt and toss with the squash and apples.
- Place on a baking sheet in a single layer and roast for 15 minutes; add broccoli and stir. Then, continue to cook for another 15 minutes or until the squash and apples are tender.
- Meanwhile, mix all of the dressing ingredients in a small bowl.
- Divide prepared quinoa evenly between 2 bowls, and top each bowl with half the squash and apple mixture.
- Drizzle each bowl with dressing, and enjoy!
Nutrition
Sugar: 13g | Fiber: 10g | Calories: 431kcal | Fat: 15g | Protein: 12.5g | Carbohydrates: 64g
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