Butternut Broccoli Bowl
Makes 4 servings • Time: 40 minutes
Ingredients
- 2 cups butternut (peeled; chopped into blocks)
- 1 tablespoon cinnamon
- 1/4 cup olive oil
- 1 cup broccoli (broken into florets)
- 1/2 cup raw quinoa
- 1 tablespoon mixed herbs
- 1 can chickpeas
- 1/4 cup pumpkin seeds & sunflower seeds
Method
- Preheat the oven to 200°C. Add the butternut to an ovenproof pan. Sprinkle some cinnamon and olive oil over. Bake for about 30 minutes. Once golden, remove and set aside to cool down.
- Meanwhile, quickly cook the broccoli for about 5 minutes (they should turn bright green) and set it aside to cool down.
- Cook the quinoa (with herbs) in some water for about 10 minutes. Add the mixed herbs to the pot while the quinoa cooks. Set aside to cool down.
- If the butternut, broccoli and quinoa is cooled down, you can mix it together with the chickpeas. Optional: Drizzle some extra olive oil and extra cinnamon over if you wish!
- When serving the salad, throw some pumpkin and sunflower seeds over each portion and enjoy it!
Marna's handy tips
- Comforting, autumn flavors with nutty undertones... SUPER YUMMY to make ahead of time!
- You can also use couscous instead of quinoa
- For an extra sweet twist: You can drizzle some honey over the butternut; and upon serving add some dried cranberries!
For more inspiration and cooking tips, you can get your Easy Wholesome Recipes E-book here!