A wholesome, plant-based power bowl centering caramelized maple squash, tricolor quinoa, and toasted pumpkin seed butter dressing.
Roast: Toss butternut squash cubes with olive oil, maple syrup, salt, and bake at 400°F (200°C) for 25 minutes.
Grains: Boil quinoa in salted vegetable broth. Fluff and fold in fresh baby spinach to wilt.
Crisp Sage: Fry sage leaves in smoking hot olive oil until brittle and fragrant.
Plate: Assemble quinoa, roasted squash, seeds in bowls. Drizzle tahini dressing and scatter crispy sage.
Share your rating with the cooking community. Your feedback helps us improve our recipes.
