Vegan Nourish Bowl with Maple Tahini Dressing
This fall inspired nourish bowl hits the best notes of the season thanks to a bounty of roasted brussel sprouts, butternut squash and red onion. A beautifully creamy maple tahini dressing adds some richness which pomegranate seeds provide the perfect amount of pop! This vegan bowl is perfect for meal prep too!
Equipment
- electric pressure cooker
Ingredients
Vegan Nourish Bowls
- 1.5 cups quinoa
- 1.5 cups vegetable stock
- 4 cups kale
- 1 butternut squash, peeled, seeded and cubed
- 1 lb brussel sprouts, trimmed and halved
- 1 red onion, peeled and cut into wedges
- 1.5 tsp kosher salt, divided
- 1/4 tsp ground caramom
- 1/4 tsp ground cinnamon
- 1 cup pomegranate seeds
Maple Tahini Dressing
- 1/2 cup tahini
- 2 tbsp maple syrup
- 1 lemon, juiced
- 1 clove garlic, minced
- 1/4 tsp kosher salt
Instructions
Vegan Nourish Bowls
- Rinse your quinoa well under cold water to help remove some of the bitterness.
- Spray the inside of your pressure cooker lightly with cooking spray. Then add the quinoa, vegetable stock, and 1 teaspoon of salt. Turn the lid to the locking position and make sure that the top vent is set to "Seal" and not "Vent" in order to build pressure. Turn the pressure cooker function on and set the timer to 1 minute.
- After the pressure has built and the 1 minute timer has elapsed, let the quinoa sit inside the pressure cooker for 7 minutes. Then release the pressure manually on top. Fluff with a fork and remove the quinoa and spread it onto a cookie sheet in order to let it cool so it doesn't get mushy.
- While the quinoa is cooking, preheat your oven to 400 degrees. On a sheet pan, add your cubed butternut squash, halved brussel sprouts and red onion wedges. Drizzle them with 1-2 tbsp of olive oil and 1/2 tsp of kosher salt. Sprinkle 1/4 tsp each of ground cinnamon and cardamom over the butternut squash. Massage the oil and spices into the veggies. Roast in the oven for about 20 minutes, or until the veggies are fork tender and nicely caramelized.
- You can leave the kale raw, or lightly saute it in a frying pan over medium-low heat with 1 tbsp of avocado oil and a pinch of kosher salt until slightly wilted.
- Combine kale, quinoa, and roasted veggies into a bowl. Top with pomegranate seeds and serve with maple tahini dressing.
Maple Tahini Dressing
- In a bowl or small food processor, combine 1/2 cup of tahini, 2 tbsp maple syrup, juice of 1 lemon, 1/4 cup water, minced clove of garlic and pinch of salt. Stir or blend to combine. Add more water to thin if desired.
Notes
- If you don't have a pressure cooker, you can cook the quinoa on the stove top. In a small pot bring 1 1/2 cups of water and a pinch of salt to a simmer over medium heat. Add 1 cup of rinsed quinoa and continue to simmer with a lid on until tender and water has been absorbed, about 10-15 minutes. Move off of the heat and let sit for 10 minutes with the lid on. Then fluff with a work and serve!
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