Farm Girl Veggie Bowls
By Dishing Up the Dirt
These Veggie Bowls are simple, delicious and a great dish to whip up in the late winter/early spring.
Ingredients
Bowls
- 1 cup dry quinoa
- 1 medium-sized butternut squash, peeled, seeded and cut into 1/2 inch chunks
- 1 pound brussels sprouts, trimmed and halved
- 1 cup cooked chickpeas (rinsed and drained, if from a can)
- 2 tablespoons olive oil
- 1 small bunch of kale, tough stems removed and torn into bite-size pieces, about 3 cups worth
- fine sea salt and freshly ground black pepper
Dressing
- 1/4 cup tahini
- 2 tablespoons unseasoned rice wine vinegar
- 2 teaspoons mellow white miso
- 2 teaspoons low-sodium tamari or soy sauce
- 2 teaspoons pure maple syrup
- pinch of crushed red pepper flakes
Overview
Prep Time
25 minutes
Cook Time
25 minutes
Serves
4
Instructions
Step 1
Prepare the veggie bowl: Preheat the oven to 425F. Prepare the the quinoa according to package directions and set aside.
Step 2
Place the butternut squash, Brussels sprouts, and chickpeas in a large bowl. Drizzle them with 1 tablespoon of the olive oil and toss until coated. Spread the veggies on a large rimmed baking sheet. Bake in the oven until the veggies are lightly browned and the butternut squash is tender. About 18-20 minutes. Toss the vegetables halfway through cooking.
Step 3
Place the kale in a large bowl and toss with the the remaining 1 tablespoon of oil. Add the kale to a baking sheet and put it in the oven for 5-7 minutes or until the leaves crisp up a bit.
Step 4
While the veggies roast, make the dressing. Add all of the dressing ingredients, along with 1/4 cup of water, to a small bowl and whisk until smooth, or use an immersion blender or food processor. Taste and adjust the seasonings if desired.
Step 5
Divide the quinoa between four bowls and top each bowl with an equal portion of the veggies. Drizzle with the dressing and serve.
Notes
- *This recipe is from the Dishing up the Dirt cookbook
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
