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Roasted Acorn Squash and Quinoa Power Bowl
Recipe

19 INGREDIENTS • 7 STEPS • 30MINS

Roasted Acorn Squash and Quinoa Power Bowl

4.5
4 ratings
This Roasted Acorn Squash and Quinoa Power Bowl is a new favorite - loaded with flavor, nutrition, and pure seasonal bliss!
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Roasted Acorn Squash and Quinoa Power Bowl
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
This Roasted Acorn Squash and Quinoa Power Bowl is a new favorite - loaded with flavor, nutrition, and pure seasonal bliss!
30MINS
Total Time
$1.65
Cost Per Serving
Ingredients
Servings
4
US / Metric
Acorn Squash
1
Acorn Squash
Extra-Virgin Olive Oil
1 1/2 Tbsp
Extra-Virgin Olive Oil
Garlic Salt
1/2 tsp
Garlic Salt
Quinoa
1/2 cup
Fresh Spinach
2 cups
Fresh Spinach, chopped
Pepitas
2 Tbsp
Pepitas
Goat Cheese
3 Tbsp
Goat Cheese
Avocado
1/2
Avocado, sliced
Balsamic Vinegar
1 Tbsp
Balsamic Vinegar
Honey
1 Tbsp
Water
3 Tbsp
Water
Salt
1/4 tsp
Garlic Powder
1/8 tsp
Garlic Powder
Water
1 cup
Water
Nutrition Per Serving
VIEW ALL
Calories
231
Fat
13.0 g
Protein
9.0 g
Carbs
20.5 g
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Roasted Acorn Squash and Quinoa Power Bowl
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
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 (1/2 Tbsp), then sprinkle with Parmesan Cheese (1 Tbsp), Garlic Salt (1/2 tsp), Smoked Paprika (1/4 tsp), and Ground Black Pepper (1/8 tsp).
step 3
Bake for about 10 minutes, flip to the other side and bake for additional 5 minutes.
step 3 Bake for about 10 minutes, flip to the other side and bake for additional 5 minutes.
step 4
Meanwhile add Quinoa (1/2 cup) to a Water (1 cup), and bring to a boil, then reduce and simmer for 15 minutes.
step 5
Once quinoa has cooked, remove from heat and stir in the Fresh Spinach (2 cups).
step 6
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 (1/4 cup), 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.
step 7
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 (3 Tbsp), Avocado (1/2), and finally drizzle with Creamy Apple Cider Balsamic Vinaigrette.
step 7 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 (3 Tbsp), Avocado (1/2), and finally drizzle with Creamy Apple Cider Balsamic Vinaigrette.
Tags
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American
Gluten-Free
Healthy
Shellfish-Free
Vegetarian
Quick & Easy
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