Name: Roasted cauliflower and squash quinoa bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz cauliflower florets, cut into 3/4-inch pieces; 5 oz butternut squash, peeled and cut into 3/4-inch cubes; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 cup quinoa; 1/2 cup water; 3/4 cup nutritional yeast; 1/2 cup vegetable broth; 3/4 tsp garlic powder; 1 tbsp lemon juice

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the cauliflower and squash with the olive oil, half the salt, and the pepper. Spread in a single layer with space between the pieces. Roast for 12 minutes, flip the vegetables, and roast until the cauliflower is browned at the edges and the squash is tender, about 10 to 12 more minutes.
While the vegetables roast, rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds. In a small pot, combine the quinoa, water, and a pinch of the remaining salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
In a separate small pot, whisk together the nutritional yeast, garlic powder, and vegetable broth over low heat. Whisk constantly until the sauce thickens slightly and coats the back of a spoon, about 2 minutes. Remove from heat and stir in the lemon juice and the rest of the salt. If the sauce is too thick, whisk in water 1 tablespoon at a time until pourable.
Place the fluffed quinoa in a bowl. Arrange the roasted cauliflower and butternut squash on top, then drizzle the warm nutritional yeast sauce over the vegetables and grains.

Nutrition

Ingredients

Instructions

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