Butternut Squash and Quinoa Power Bowl

• Vegetarian
• Gluten free

• Produce

  • 4 cups Butternut squash
  • 2 tsp Garlic powder

• Refrigerated

  • 4 Eggs

• Condiments

  • 4 tbsp Tahini

• Pasta & Grains

  • 1 cup Quinoa, dry

• Baking & Spices

  • 2 tsp Paprika, smoked
  • 1 Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 2 cups Chicken stock or water
  • 3 tbsp Lemon juice or water

Found on thisrunnersrecipes.com

Description

Ingredients

• 4 cups peeled and chopped butternut squash
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• Sea salt, to taste
• 2 cups chicken stock or water
• 1 cup dry quinoa, rinsed
• 4 tablespoons tahini
• 3-4 tablespoon lemon juice or water (depending on the desired consistency of sauce)
• 2 teaspoons garlic powder
• 4 eggs

Directions

• Preheat your oven to 425 degrees. Toss the butternut squash with olive oil, smoked paprika, and sea salt. Spread flat on a roasting sheet lined with parchment paper and bake for 40 minutes or until fork-tender. Meanwhile, combine the stock or water and quinoa to a boil. Cook for 15-20 minutes, or until the water is absorbed. Remove from heat and cover for 5 minutes before fluffing with a fork. While the quinoa is cooking, place the eggs in a pot and fill with enough enough water to cover the eggs. Bring to a boil, remove from heat, cover, and let cook for 10 minutes. Once the eggs are cooked, remove from the pot and place immediately in a bowl of ice water (this makes the shells easier to remove). Once everything is prepared, make the tahini sauce by whisking together the tahini, lemon juice/water, garlic powder, and sea salt to taste. To assemble the power bowl, serve 1 cup of roasted squash, 1/2 cup of cooked quinoa, and 1 shelled and sliced egg in a bowl (over greens if desired). Drizzle with a heaping tablespoon of the sauce.