Roasted Butternut Squash Quinoa Nourish Bowl
Follow @plantbased.recipe for daily vegan inspiration 🌱💚
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, 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
1 block (450 g) of your favorite baked tofu (I marinated some extra firm tofu with 1 tbsp soy sauce and 1 tbsp nutritional yeast)
1 cup dry quinoa or 2 cups cooked quinoa
Preheat your oven to 400F then prep your quinoa according to the package if desired.
Prep the tofu. Add your tofu, soy sauce and nutritional yeast to an airtight container, seal and shake to coat.
To a parchment lined sheet pan, add your veggies, oil and herbs. Give everything a toss to coat and place in the oven along with your tofu. Make sure everything is spread out on the pans so everything roasts evenly. Wrap the garlic drizzled with oil in a piece of foil and place on the end of the pan. Bake everything in the oven for about 20 minutes.
Make your sauce. Take your roasted garlic cloves and place in the container that you marinated your tofu. Mash the garlic and add your remaining sauce ingredients and whisk really well.
Assemble your bowl. Add the quinoa, veggies, and tofu to a bowl. Drizzle your sauce overtop and give everything a good toss to coat, then serve.
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