Ingredients
1 small pumpkin
2 cups brussels sprouts
1 tablespoon olive oil
1 tablespoon fresh rosemary finely chopped
1 teaspoon garlic powder
1/2 teaspoon salt & pepper
3 cups chopped kale
1 15 oz can chickpeas, drained & rinsed
1 teaspoon smoked paprika
1 cup cooked quinoa
for the dressing:
2 tablespoons tahini
1 teaspoon apple cider vinegar
1 teaspoon dijon mustard
Equal pinches of salt pepper and garlic powder
2 – 4 tablespoons water
STEP 1
Preheat the oven to 400ºF.
Cut the pumpkin in half lengthwise and scoop out the seeds. Cut into half moon shapes, about 1/2″ thick.
STEP 2
Add the squash along with the brussels sprouts, oil, rosemary, garlic powder, salt and pepper into a large bowl, and toss to combine. Transfer this mixture to a baking sheet and roast on the center rack for 30 minutes, flipping halfway through.
STEP 3
While the veggies are roasting, steam the kale in a large steamer basket. Set this aside.
In a separate bowl, toss together the chickpeas and paprika.
STEP 4
Assemble the bowls by dividing the quinoa, kale, chickpeas and roasted veggies evenly between two bowls.
STEP 5
In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the two bowls and enjoy immediately.
Recipe by Simply Quinoa