Vegan Grain Bowl with Butternut Squash
Butternut squash is a perfect winter squash that offers a sweet nutty flavor. Commonly roasted or baked, this squash is low in calories and a good source of vitamin c, calcium, iron, phosphorus and copper. This healthful salad gives you even more nutrients thanks to the addition of pecans, which contain oleic acid along with phenolic antioxidants that may help reduce the risk of heart disease. Toss with a light dressing and you’ve got yourself a delicious heart healthy salad.
Cook quinoa according to package directions and set aside to cool.
Preheat the oven to 400 degrees Fahrenheit. Grab a large bowl and toss the butternut squash with 1 tbsp. of oil and season well with salt and pepper. Place contents on a baking sheet in a single layer and bake, tossing once, for 20 minutes, or until tender. Once done, set aside to cool.
To make the dressing, combine 2 tbsp. olive oil in a mason jar that has a lid. Add lemon juice, maple syrup and salt and pepper to taste. Seal the lid and shake to fully incorporate.
In a large bowl, add all ingredients and toss well. Enjoy!
NOTES: This dish makes a great lunch or dinner meal with a slice of crusty bread and a refreshing beverage.
Serving Size 2 cups
Servings 2
Ingredients
Directions
Cook quinoa according to package directions and set aside to cool.
Preheat the oven to 400 degrees Fahrenheit. Grab a large bowl and toss the butternut squash with 1 tbsp. of oil and season well with salt and pepper. Place contents on a baking sheet in a single layer and bake, tossing once, for 20 minutes, or until tender. Once done, set aside to cool.
To make the dressing, combine 2 tbsp. olive oil in a mason jar that has a lid. Add lemon juice, maple syrup and salt and pepper to taste. Seal the lid and shake to fully incorporate.
In a large bowl, add all ingredients and toss well. Enjoy!
NOTES: This dish makes a great lunch or dinner meal with a slice of crusty bread and a refreshing beverage.
