Winter Nourish Bowl
Winter Nourish Bowl
Erin Judge, RDN
2 servings
Ingredients:
1 acorn squash, seeds removed and sliced
1 teaspoon pure olive oil, divided
Salt & pepper, to taste
½ cup quinoa
1 cup low-sodium vegetable broth or water
2 cups kale leaves, chopped
½ cup pecans, chopped
Dressing:
¼ cup tahini
2 tablespoons pure olive oil
½ orange, juiced
Salt & pepper, to taste
Directions:
Preheat oven to 375 F. Toss squash in 1 teaspoon olive oil, salt & pepper, then lay flat on a baking sheet. Roast for 15-20 minutes, until flesh is soft & edges are browned.
While squash is roasting, mix quinoa and vegetable broth, or water, in a saucepan. Bring to a boil, then cover & reduce to a simmer for 12-15 minutes, until liquid is absorbed.
Heat 1 tsp olive oil in a skillet over medium heat. Add kale & saute 3-4 minutes until kale is wilted & changed to a vibrant green. Add a small dash of salt to bring out the flavor.
Make dressing by mixing all ingredients in a blender or in a bowl with a whisk. Assemble bowls by layering quinoa, kale, & acorn squash. Drizzle with dressing & top with chopped pecans. Serve warm or chilled.