Turmeric Quinoa, Delicata Squash and Kale Bowl

• Vegan
• Gluten free

• Produce

  • 1 handful Cilantro
  • 2 Delicata squash
  • 4 cloves Garlic
  • 1 bunch Kale
  • 1 Lemon, Juice from
  • 1 Shallot

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper
  • 1/2 tbsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 tbsp Hemp seeds

Found on apolloandluna.com

Description

Directions

• Preheat the oven to 350 F.
• Line a baking sheet with parchment paper, and add the cut delicata squash. Coat in 2 tbsp of coconut oil and a generous pinch of salt and pepper. Roast for roughly 35-40 minutes until fork tender.
• Once the delicata squash has been roasting for about 20 minutes, you can start cooking the quinoa. I use 1 cup of white quinoa with 2 cups of water, then add in the turmeric powder and a pinch of salt. Cook the quinoa according to the packaged instructions, but it should take about 15 minutes to completely cook.
• To sautee the kale, add 1 tbsp coconut oil to a pan over medium heat. Add the diced garlic and shallot, a pinch of salt, and cook until it becomes transparent, usually a few minutes.
• Add in the chopped kale and stir to help break down the kale and prevent it from burning. You can lower the heat if needed. Add the juice from half a lemon and a pinch of salt. Stir to help evenly cook the kale. It should only take about 5 minutes, sometimes less, to wilt down and cook through.
• Once everything is fully cooked, add the quinoa, cilantro and kale to a large bowl and gently stir to combine. Serve into individual bowls and top with pieces of delicata squash, hemp seeds, additional lemon juice, salt and pepper if needed.