Roasted Acorn Squash and Quinoa Power Bowl

Preheat oven to 400 degrees F (200 degrees C).

Cut Acorn Squash (1) in half, remove all seeds and slice into 1-2” pieces.Then add them to a baking sheet, spread out in single layer, drizzle with Extra-Virgin Olive Oil (1 tsp), then sprinkle with Parmesan Cheese (1 Tbsp), Garlic Salt (1/2 tsp), Smoked Paprika (1/4 tsp), and Ground Black Pepper (1/8 tsp).

Bake for about 10 minutes, flip to the other side and bake for additional 5 minutes.

Meanwhile add Quinoa (85 g) to a Water (240 mL), and bring to a boil, then reduce and simmer for 15 minutes.

Once quinoa has cooked, remove from heat and stir in the Fresh Spinach (480 mL).

For the vinaigrette, add the Balsamic Vinegar (1 Tbsp), Apple Cider Vinegar (1 Tbsp), Extra-Virgin Olive Oil (1 Tbsp), Honey (1 Tbsp), Greek Yogurt (4 Tbsp), Water (3 Tbsp), Salt (1/4 tsp), Garlic Powder (1/8 tsp), Ground Black Pepper (1/8 tsp), and Smoked Paprika (1/4 tsp) to a food processor and process 10-15 seconds or until creamy texture is reached.

Once quinoa and squash have cooked, assemble power bowls, starting with a layer of the quinoa and spinach mixture, then add Acorn Squash, Pepitas (2 Tbsp), Goat Cheese (2 2/3 Tbsp), Avocado (1/2), and finally drizzle with Creamy Apple Cider Balsamic Vinaigrette.