Roasted Butternut Squash and Grain Bowl

Ingredients

• 1 cup (140 g) butternut squash, peeled and cut into 1/2 inch cubes
• 1 tbsp (5 g) nutritional yeast
• 1/2 cup (80 g) cooked quinoa
• 2 tbsp (22 g) pomegranate arils, or berries of choice
• 1 tbsp (9 g) sunflower seeds
• 1 tbsp (8 g) chopped pecans
• 1/2 tbsp (5 g) hemp hearts
• 1/2 tbsp (8 g) dijon mustard
• 1 tbsp (14 g) olive oil
• 1/2 tbsp (7.5 g) lemon juice

Directions

1. Preheat oven to 400°F (204°C).
2. Coat the butternut squash with half of the oil and all of the nutritional yeast and roast in the oven for 20 minutes, until soft on the inside and lightly crisp on the outside.
3. In a salad bowl, mix together the cooked squash (warm or fully cooled), cooked quinoa, pomegranate arils, sunflower seeds, chopped pecans, and hemp hearts.
4. In a small mixing bowl, mix together the dijon mustard, olive oil, and lemon juice.
5. Top the squash and grain bowl with the dressing and enjoy!

Servings: 1

Prep time: 10 minutes

Cooking time: 20 Minutes

Nutrition Info

Calories: 415, Carbohydrate: 48 grams, Protein: 14 grams, Fat: 21 grams