A simple and delicious dish, perfect for a quick lunch or dinner.
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Farm Girl Veggie Bowls
by Dishing Up the Dirt
Prep Time: 25 minutes | Cook Time: 25 minutes | Serves: 4
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
Preparation
- Prepare the veggie bowl: Preheat the oven to 425F. Prepare the the quinoa according to package directions and set aside.
- 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.
- 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.
- 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.
- Divide the quinoa between four bowls and top each bowl with an equal portion of the veggies. Drizzle with the dressing and serve.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
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.
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