I loooove nourishing bowls like this. We can combine our favorite foods and a sauce and we're done. Simplicity in cooking is very important to me, that's why I always opt for very simple sauces/dressings. Either a mixture of olive oil and balsamic vinegar, or even a few drops of pesto from LeGrand when I have some in the fridge.
INGREDIENTS
1 squash of choice, diced
1 sweet potato, diced
1 bell pepper, diced
1/2 red onion, diced
2-3 garlic cloves, minced
Extra virgin olive oil
1/2 tsp ground cumin
1/4 tsp ground ginger
3/4 tsp dried oregano
1/4 tsp turmeric
1 tsp paprika
Salt & pepper
1/2 cup quinoa
Garden pesto from LeGrand for dressing
Lettuce
Seeds of choice for toppings
STEPS
1. Preheat the oven to 400 °F.
2. Chop the veggies (except the lettuce) and mix in a bowl with all the spices & olive oil. Roast for 25 minutes, on a lined baking sheet.
2. In the meantime, cook the quinoa with 1 1/2 cup of water.
3. When everything is ready, assemble in a bowl the lettuce, roasted veggies, quinoa & top with the pesto & sunflower seeds.
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