Spicy Squash Bowl
Serves: 3-4
  • 1 cup quinoa (+ vegetable stock, optional)
  • 1 tablespoon curry powder
  • ½ tablespoon packed coconut sugar
  • ¼ teaspoon cayenne pepper (for mild spice)
  • 2 cups peeled, cubed butternut squash
  • 2 teaspoons olive oil
  • ¼ teaspoon cinnamon
  • 1 teaspoon of coconut sugar
  • 1 bunch fresh cilantro
  • 1 cup fresh spinach
  • ¼ cup toasted pecan pieces
  1. Cook quinoa according to directions, using vegetable stock for half of the water (optional) and adding 2 teaspoons curry and brown sugar to the pot before cooking.
  2. Coat squash with olive oil, 1 teaspoon of coconut sugar, cinnamon, 1 teaspoon curry, and salt to taste. Roast in a 400 degree oven or in skillet until golden brown and fork-tender, about 3-40 minutes.
  3. Add squash, cilantro and spinach to the cooked quinoa and toss gently to combine. Top each bowl with pecans and white bean hummus.
For the white bean hummus, puree 1 can white cannellini beans, ¼ cup vegetable stock, ½ tablespoon olive oil, 1 clove garlic, and salt/pepper to taste. Nutritional information does not include the hummus.