AUTUMN HARVEST QUINOA BOWLS | vegan meal prep recipe

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a tangy flavor with fewer calories.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar texture and flavor at a lower cost.

Cut the delicata squash lengthwise and scoop out the seeds.

Slice the squash into half-moon shapes about half an inch thick.

In a large bowl, combine the sliced delicata squash, 2 cups of brussels sprouts, olive oil, salt, black pepper, garlic powder, and fresh rosemary; toss to coat.

Spread the vegetable mixture onto a baking sheet and bake at 400°F for 30 minutes, flipping halfway through.

In a nonstick skillet, add kale and a little water; turn on high and steam for about 30 seconds until bright green and tender.

Season chickpeas with paprika in a bowl and stir to combine.

Assemble the bowls starting with 1/2 to 1 cup of quinoa, then add kale, seasoned chickpeas, and the roasted brussels sprouts and delicata squash.

For the dressing, mix tahini, apple cider vinegar, mustard, a sprinkle of salt, black pepper, garlic powder, and a little water until smooth; drizzle over the assembled bowl.

Sprinkle with hot pepper flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens