4 Serves
100 Mins
Preheat your oven to 200°C and prepare the butternut squash by peeling and cubing it into bite-sized pieces.
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Vitamin K
1172 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
240 µg / 400 µgCalcium
804 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
157 mg / 420 mgPhosphorus
287 mg / 1,250 mgPotassium
1436 mg / 4,700 mgSodium
183 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
15 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Toss the cubed squash with olive oil, salt, and pepper on a baking sheet and roast until tender and caramelized.
While the squash roasts, rinse the quinoa and cook it in a pot with water until fluffy.
In a frying pan, heat olive oil and sauté the chopped onion and garlic until fragrant, then add the kale and cook until wilted.
Assemble the bowls by layering the cooked quinoa, roasted squash, and sautéed kale, then season with additional salt and pepper to taste.
9
g24
g8
g
