Roasted Butternut Squash Quinoa Nourish Bowl
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, with peels
- 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
Tofu marinade
- 1 block (450 g) extra firm tofu
- 1 tbsp soy sauce
- 1 tbsp nutritional yeast
Quinoa
- 1 cup dry quinoa or 2 cups cooked quinoa
Preparation
Preheat your oven to 400F and prepare your quinoa according to the package instructions if desired.
Prepare the tofu by adding it, soy sauce, and nutritional yeast to an airtight container, sealing it, and shaking to coat.
Line a sheet pan with parchment paper, add the vegetables, oil, and herbs, toss to coat, and spread out evenly. Place the tofu on the pan or a separate one. Wrap the garlic cloves drizzled with oil in foil and add to the pan. Bake everything at 400F for about 20 minutes.
Make the sauce by mashing the roasted garlic in the tofu marinade container, adding the remaining sauce ingredients, and whisking well.
Assemble the bowl by adding quinoa, roasted vegetables, and tofu to a bowl, drizzling with sauce, tossing to coat, and serving.
