Ingredients:

  • 1 lb (450g) butternut squash, peeled and cubed into ½ inch pieces
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 1 cup (185g) uncooked quinoa
  • 2 cups (480ml) water
  • Pinch of salt
  • 4 cups (60g) baby kale
  • ¼ cup (35g) dried cranberries
  • ¼ cup (30g) toasted pumpkin seeds
  • 1 avocado, sliced
  • 3 tbsp (45ml) tahini
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30ml) warm water
  • 1 small clove garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a parchment-lined baking sheet, ensuring cubes are not touching.
  2. Bake squash for 25–30 minutes, flipping halfway through, until edges are mahogany-colored and centers are tender.
  3. Rinse quinoa under cold water. Combine quinoa, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce to low simmer, cover, and cook until liquid is absorbed (about 15 minutes).
  4. In a small jar or bowl, whisk together tahini, maple syrup, lemon juice, minced garlic, and warm water until smooth.
  5. Assemble bowls by layering cooked quinoa, chopped baby kale, roasted squash, sliced avocado, dried cranberries, and pumpkin seeds. Drizzle with maple-tahini dressing.