Roasted Broccoli and Delicata Squash Quinoa Bowl
This Roasted Broccoli and Delicata Squash Quinoa Bowl is a hearty, healthy meal packed with roasted vegetables, protein-rich quinoa, and delicious seasonal flavors.
Servings: 6 servings
Calories: 346kcal
Ingredients
- 1 cup quinoa uncooked
- 2 cups vegetable broth*
- 1 delicata squash medium
- ¾ pound broccoli florets
- 4 tablespoons olive oil
- 1 teaspoon salt divided
- ½ teaspoon ground black pepper divided
- 1 teaspoon coriander
- ½ cup roasted pumpkin seeds**
- ½ cup dried cranberries
- For the dressing:
- ½ cup cashews soaked overnight
- 3 cloves garlic
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- 1 tablespoon maple syrup can use sugar free maple syrup
- 4 tablsepoons water more if needed
Instructions
- Prepare the dressing. Soak cashews in water overnight in the fridge (or for at least 8 hours). Drain.
- Add soaked cashews, peeled garlic cloves, and 4 tablespoons water to a blender. Blend on low speed until mostly smooth.
- Add lemon juice, salt, mustard, and maple syrup. Blend on high speed until completely smooth. Taste and adjust maple syrup, salt, and lemon juice as needed.
- Add more (cold) water until desired consistency is reached. Dressing can be made ahead of time and stored in the fridge for up to 1 week.
- Prepare the vegetables.
- Preheat oven to 400°F/200 C. Line a baking sheet with parchment or foil.
- Cut delicata in half and scoop out seeds. Slice into ½ thick semi-circles.
- Place the slices in a bowl and drizzle with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon ground pepper. Toss to coat evenly.
- Spread in an even layer on the baking sheet. Roast for 10-12 minutes on the first side until starting to brown.
- While delicata squash is cooking, prep the broccoli. Cut florets into even pieces, rinse and dry.
- Place in a bowl. Coat in 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon ground pepper, and the ground coriander. Toss until evenly coated.
- Remove the delicata from the oven after 10-12 minutes. Flip over and add the broccoli to the pan.
- Return to oven and roast for a further 15-20 minutes until broccoli is tender and browned on the edges.
- Prepare the quinoa: Rinse and drain quinoa. Combine with broth in a medium pot. Cover and cook until all liquid is absorbed, about 15 minutes.
- Remove from heat and fluff with a fork.
- Assemble the bowls: Pour quinoa in bowl. Add about ¼ of each delicata squash and broccoli to the bowl. Sprinkle 2 tbsp each of pumpkin seeds and cranberries over the top. Drizzle on 2 tablespoons dressing (or more to taste).
- This tastes best when served warm. Enjoy!
Notes
To store: Place in airtight container in the refrigerator for up to 5 days.
- *You can use water to cook the quinoa, broth helps add more flavor to the overall dish. Any kind of broth works for those not vegan/vegetarian.
- ****If your pumpkin seeds are raw, roast in the oven at 350°F/175C for 5-7 minutes.
Nutrition
Calories: 346kcal | Carbohydrates: 34g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Sodium: 964mg | Potassium: 780mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1561IU | Vitamin C: 63mg | Calcium: 80mg | Iron: 4mg