This quinoa power bowl is loaded with plant-based protein and topped off with a healthy homemade dressing, keeping you full and energized!
Preheat the oven to 400°F.
Fill a medium sized pot with 1 1/2 cups of water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.
Wash the quinoa by rinsing it in a bowl and straining the water (repeat this a couple times). Once the pot of water is boiling, add the quinoa, reduce heat to a simmer, and cook uncovered for about 20 minutes; stirring occasionally. Once cooked, strain any excess water and set aside. Chef’s tip: If available, use a colander with small holes to rinse the quinoa. Rinsing the quinoa reduces bitterness.
Cut leaves, stems and roots off the beet(s). Peel all beet(s). Set aside 1/3 of the beet to use later. Cut the remaining beet(s) into 1 inch cubes. Add to a medium mixing bowl.
Peel all carrot(s). Set 1/3 of the carrot aside to use later. Cut into bite sized 1/2 inch discs. Add to the mixing bowl with the beets.
Cut the squash into 1 inch cubes. Add the squash to a mixing bowl with the beets and carrots. Toss all vegetables with 3 tbsp of olive oil, salt and pepper to taste. Lay vegetables in one layer on a baking sheet and bake the vegetables for 30 minutes or until soft enough to pierce easily through with a fork. Set aside.
Come back to your saved 1/3 carrot and 1/3 beet. Cut both into thin strips, about the width of a matchstick. Place all in a mixing bowl and add 1 tsp salt and 1 tsp sugar. Let sit for at least 10 minutes. This is a quick pickle recipe! Chef’s Tip: If you cut a small slice off one side, you can rest your vegetable on the flat side - making it easier for cutting.
Peel and mince garlic clove. Add a drizzle of olive oil to a large saucepan and heat on high until the oil is sizzling. Add garlic to the pan and cook for 30 seconds, constantly stirring around garlic. Coarsely chop kale leaves and add to the pan (be careful as hot oil may splatter). Cook for 1 minute. Add 2 tbsps of water and cook until kale is soft. Chef’s Tip: Add a squeeze of lemon juice to kale while cooking for a zesty flavour.
Cut avocado in half and remove the pit. Scoop out each side and cut into slices. Set aside.
To assemble your bowl, start with the cooked kale in the bottom of a bowl. Place cooked quinoa on top of kale. Add roasted vegetables and Vegano Blueberry Puree around the outside and on top - unleash your inner artist! Garnish with chia seeds, sliced avocado, and quick-pickled beets and carrots.