Vegan Butternut Squash & Kale Quinoa Bowl
This easy-to-make Vegan Butternut Squash & Kale Quinoa Bowl is tossed in a delicious maple dijon vinaigrette, making it the perfect fall meal.
Ingredients
- 1 tbsp olive oil
- 1 medium butternut squash, peeled and cut into cubes
- 1 15 oz can chickpeas, rinsed and drained
- ½ tsp each of salt, pepper, smoked paprika and garlic powder
- 3 cups chopped kale
- 1 cup quinoa
- 1/4 cup vegan feta
- 1/4 cup pepitas
- 1/4 cup dried cranberries
For the Maple Dijon Vinaigrette
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
Instructions
Roast the squash & chickpeas
- Preheat the oven to 425℉ and line a baking sheet with parchment paper.
- Add the chopped butternut squash and chickpeas to a large bowl and drizzle with olive oil, salt, black pepper, smoked paprika, and garlic powder. Toss to coat, then arrange on the baking sheet and roast for 30 minutes, tossing halfway through.
Make the dressing
- Make the dressing by whisking together the apple cider vinegar, maple syrup, dijon mustard, salt, black pepper, and garlic powder. Set aside.
Prepare the quinoa & kale
- Cook the quinoa according to the package instructions. Once done, add a tablespoon of the maple dijon vinaigrette and mix to combine.
- Add a tablespoon of the vinaigrette to the chopped kale and massage for 30-60 seconds with your hands. This helps soften the kale, making it tender and flavorful.
Assemble the salad
- Layer the quinoa, roasted butternut squash, crispy chickpeas, massaged kale, vegan feta, pepitas, and dried cranberries in a bowl and toss to combine. Drizzle with more vinaigrette if desired and enjoy!
Calories: 455kcal, Carbohydrates: 61g, Protein: 12g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.003g, Cholesterol: 5mg, Sodium: 290mg, Potassium: 1017mg, Fiber: 8g, Sugar: 13g, Vitamin A: 21515IU, Vitamin C: 54mg, Calcium: 162mg, Iron: 4mg
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