Simple Butternut Squash And Pomegranate Grain Bowl Lunch Recipe
4P Foods Team Member
Fall and winter flavors! Butternut squash, pomegranate, kale, and regeneratively grown quinoa make this packed with nutrient dense food and soil health building grains. This plant-based recipe serves one, but can easily be scaled up for weekly meal prep or a dinner for two. The butternut squash is simply roasted in the oven with salt, pepper, and olive oil and pairs well with the bright tartness of pomegranate seeds. You’ll want to make this autumn recipe a-grain and a-grain.
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
Ingredients
½ cup regeneratively grown quinoa
1 cup water
½ cup butternut squash, cubed
½ cup kale, chopped
1 tsp. olive oil
½ tsp. salt
½ tsp. pepper
¼ cup pomegranate seeds
Directions
Preheat your oven to 400 degrees Fahrenheit. Prep your butternut squash by coating them with olive oil and seasoning them with salt and pepper in a mixing bowl. Place on a baking sheet and bake for 20 minutes.
Bring the cup of water to a boil and add in your quinoa to cook according to the directions on the packaging.
After 20 minutes remove your butternut squash from the oven and flip them over. Add kale and drizzle with olive oil. Allow to bake in the oven for 5 more minutes. Check butternut squash to see if they are fork tender. If not, remove the kale and roast until fork tender.
Build your bowl with cooked quinoa on the bottom, then kale, then butternut squash, and then pomegranate seeds. Lightly toss all of the ingredients together. Add dressing of your choice on top if you like. Enjoy!