Roasted Butternut Sweet Potato Quinoa Bowl

Welcome back to ANEW blog! It’s almost Thanksgiving and I want food! I know some may not celebrate and that’s ok, because this is for anytime actually. I made this recipe on a cold night when I was wanting something savory and was tired of the normal dinner. Warning ⚠️ it’s as if I were eating sweet potato casserole without all the fat and calories everytime I take a bite, and you will wonder how we never knew we could now have all this yummy goodness without all the fat!

I am going to have this on the table this Thanksgiving because I am trying to some extent, control my waistline. The reality of eating all the delicious traditional food after gorging myself with candy for a week really does not do well with my body! I am gonna make sweet potato casserole still for my son though.

INGREDIENTS

1/2 cup cubed butternut squash

3 med sweet potatoes peeled and cubed

1 can of chickpeas

1/4 cup quinoa (rinse and cook)

1/4 cup fresh parsley chopped

1 med red onion halved and sliced

2-3 tbspRas el hanout

1 tbsp brown sugar

1/2 tsp cinnamon

1/4 tsp cracked black pepper

1/4 cup cherry tomatos halved

1/4 tsp salt

2 tbsp olive oil

FOR THE DRESSING

3 tbsp Dijon mustard

1/4 tsp cracked black pepper

1/4 tsp salt

2 tbsp honey

1 tbsp rice vinegar

1/4 tsp garlic powder

Pinch of cumin

Whip it until frothy, taste to adjust if needing more honey, the balance should be smooth, not too tangy and not too sweet!

DIRECTIONS

Place the 2 tbsp of olive oil in pan and add butternut squash cubes, and add brown sugar, cinnamon, salt, pepper, add cubed sweet potatoes and pan grill until roasted on the sides.

Sauté your onions in a tiny amount of olive oil, add a pinch of salt (place to side once done)

While your potatoes are roasting in the pan, get a cookie sheet and line with foil and or parchment. Drain your chickpeas and toss on the cookie sheet. Distribute the ras el hanout over the chickpeas, add more if desired, mix well and put all evenly spread out in center

Add your butternut squash, and sweet potato around the chickpeas even if not cooked all the way, because we are gonna finish then in the oven! One all on the pan roast in the oven at 400° F for 15 minutes, check, turn oven down to 375 °F and roast for another 10 min.

Meanwhile, cook 1/4 cup of quinoa

Get out your roasted sweet potatoes, squash and chickpeas, and add the sautéed onion on top

Add your quinoa, cherry tomatoes, and parsley.

Top with your homemade cracked black pepper dressing, mix and enjoy!

I paired this one with a ceaser salad.

~ANEW blog