Roasted Butternut Squash Quinoa Nourish Bowl with Hot "Honey" Mustard Dressing
Ingredients
Sheet Pan
- 2 cups butternut squash, cubed
- 2 cups broccoli florets
- 1/2 medium red onion, roughly chopped
- 1 tsp dry oregano
- 1/2 tsp ground coriander
- 1/2 tsp fennel seeds (optional)
- 5 sprigs fresh thyme or 1/2 tsp dry thyme
- 1/4 tsp salt
- 2 cloves garlic, peeled
- 1 tbsp avocado oil
Hot "Honey" Mustard Dressing
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 tbsp mild or spicy hot sauce
- 1/2 tbsp soy sauce
The Bowl
- 1 block (450 g) of your favorite baked tofu (marinated with 1 tbsp soy sauce and 1 tbsp nutritional yeast)
- 1 cup dry quinoa or 2 cups cooked quinoa
Preparation
Preheat your oven to 400F and prepare the quinoa according to the package instructions, if desired.
Prep the tofu by adding it to an airtight container along with soy sauce and nutritional yeast. Seal the container and shake to coat the tofu.
On a parchment-lined sheet pan, add the butternut squash, broccoli, red onion, oregano, ground coriander, fennel seeds (if using), thyme, salt, garlic cloves, and avocado oil. Toss everything to coat and spread it out evenly on the pan. Wrap the garlic cloves drizzled with oil in a piece of foil and place it on the pan.
Place the tofu on the same pan. Ensure everything is spread out evenly for even roasting.
Bake everything in the oven for about 20 minutes.
While the ingredients are roasting, make the sauce. Mash the roasted garlic cloves in the container used for marinating the tofu. Add the remaining sauce ingredients and whisk well.
Assemble the bowl by adding quinoa, roasted veggies, and tofu. Drizzle the hot "honey" mustard dressing over the bowl and toss everything to coat.
Serve and enjoy!