Butternut Squash Grain Bowl with Miso Tahini Dressing
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Servings
4
Cook Time
40 minutes
Ingredients
1 lb halved Brussels sprouts
1½ Tbsp olive oil
Salt and pepper
½ cup cubed butternut squash
1 15 oz can chickpeas, drained and rinsed
1 Tbsp harissa paste
2 cups cooked quinoa
½ cup pomegranate seed (for topping)
2 tsp miso paste
1 tsp lemon juice
1 tsp rice vinegar
1 small garlic clove, grated
Ground turmeric
Ground ginger
2-4 Tbsp cold water
For the Miso Tahini Dressing
Directions
Preheat oven to 400°F. Toss halved Brussels sprouts with olive oil, salt, and pepper. Spread onto a baking sheet and roast for 20–25 minutes, until crispy and golden.
Bring a small pot of water to boil. Add cubed butternut squash and cook for 8–10 minutes, or until fork-tender. Drain and set aside
In a skillet over medium heat, combine chickpeas, harissa paste, and 1 Tbsp water. Cook for 5–7 minutes, stirring occasionally, until chickpeas are coated and slightly crispy.
In a small bowl, whisk together tahini, miso paste, lemon juice, rice vinegar, garlic, turmeric, and ginger. Gradually add water to thin until pourable.
Divide cooked quinoa between four bowls. Top each with roasted Brussels sprouts, squash, and chickpeas. Drizzle generously with tahini-miso dressing, then finish with a sprinkle of pomegranate seeds.
Recipe Note
This recipe was adapted from Simply Quinoa.
Dietary Preferences: Dairy-Free, Nut-Free, Soy-Free, Vegan, Vegetarian, Kosher
Seasonality: Fall
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