Wintery veggie bowl 🍂⭐️

A yummy meal I put together with some of my favorite in-season organic produce. The butternut squash made this such a nourishing meal. I love when simple ingredients come together so well and create something exciting! It’s one of those meals that just feels cozy and grounding. Follow along to see how I did this. Make sure to always rinse your vegetables thoroughly.

Ingredients:

• 1 head organic cauliflower, stem removed and cut into florets

• 1 butternut squash, peeled and cubed (make sure you have a sharp peeler and knife)

• 1/4 cup cooked quinoa or whole grain of choice (like brown rice, farro, barley)

• well stirred tahini (you’ll find this next to peanut butter at the grocery store)

• 2 TB organic extra virgin olive oil 

• 1 tsp curry powder

• 1 tsp chili powder

• 1 handful dark leafy greens (like spinach, kale or chard)
  

Prep Steps:

• Set oven to 400 degrees F and toss your cauliflower florets in a mixing with bowl with mochi curry powder, olive oil, salt and pepper until evenly coated. Spread out onto a baking sheet lined with parchment paper. Bake for 15 minutes or until slightly browned and crispy.

• Rinse out the same mixing bowl now and toss the peeled and diced squash with chili powder, olive oil, salt and pepper. Spread out onto baking sheet lined with parchment paper and set a separate timer, baking for 30 minutes.

• Once both the roasted cauliflower and butternut squash are finished roasting, assemble in your bowl the cooked quinoa and roasted veggies

• Top with chopped spinach and a tahini drizzle

• enjoy!