Description
Warm up this autumn with our vibrant Fall Nourish Bowls! Packed with roasted butternut squash, protein-rich quinoa, and nutrient-dense kale, these bowls are a feast for the senses. Topped with crispy chickpeas and sweet pomegranate seeds, they offer a delightful balance of flavors and textures. Perfect for family gatherings or a comforting solo meal, this recipe will fill your kitchen with inviting aromas while nourishing your body. Enjoy a wholesome meal that celebrates the best of the season.
Ingredients
Scale
- 1 cup quinoa
- 1 medium butternut squash (cubed)
- 2 cups fresh kale
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1/2 cup pomegranate seeds
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 1 tsp cinnamon
- 1 tsp nutmeg
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, cinnamon, and nutmeg. Spread on a baking sheet and roast for 25-30 minutes until golden.
- Remove stems from kale and tear leaves into bite-sized pieces. Place in a bowl, drizzle with olive oil, and massage gently until wilted.
- Add drained chickpeas to the baking sheet during the last 10 minutes of roasting. Drizzle maple syrup over everything before removing from the oven.
- Assemble bowls by layering quinoa, kale, roasted squash, chickpeas, and topping with pomegranate seeds.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg