Description
These roasted pumpkin and broccoli bowls are a quick, nutritious vegetarian meal, perfect for breakfast or lunch, and meal prep.
Ingredients
Scale
- 1 lb (450g) butternut pumpkin (squash)
- 1 large head broccoli, cut into florets
- Olive oil spray
- Salt + pepper
- 1/2 cup uncooked quinoa
- 3 large eggs
- 400g (14 oz) can cannellini beans, rinsed
Tahini Yogurt Sauce:
- 1/3 cup plain greek yogurt
- 1 tablespoon tahini
- Juice of 1 lemon
- 1 clove garlic, minced
- 1 teaspoon honey
Instructions
- Preheat oven to 180°C/350°F and line a baking sheet with parchment paper.
- Peel and cube the butternut squash, and cut the broccoli into florets. Toss with oil, salt, and pepper. Roast for 30-40 minutes until tender and browned. Remove broccoli after 20 minutes to prevent burning.
- Cook the quinoa according to package instructions. Spread on a plate to cool in the fridge.
- Place eggs in a pot, cover with water, and bring to a rolling boil. After 30 seconds, cover and turn off heat. Let sit for 8-10 minutes, then transfer to ice water and peel once cooled.
- Make the yogurt sauce by whisking the yogurt, tahini, lemon juice, honey, salt, and pepper. Set aside.
- Assemble the bowls with even amounts of cooked quinoa, veggies, annelini beans and one boiled egg. Serve with sauce drizzled overtop + enjoy!
Notes
- Store any remaining ingredients in separate airtight containers in the refrigerator for up to 3 days. To reheat, sauté the veggies in a skillet or microwave until warmed through.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, lunch
- Method: Roast
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 412
- Fat: 12.6g
- Saturated Fat: 2.8g
- Carbohydrates: 62.6g
- Fiber: 11.6g
- Protein: 22.8g