This quick, savory, vegan bowl is packed with roasted butternut squash, sweet, dried cranberries, crunchy pumpkin seeds, quinoa and a dressing you might just find yourself eating by the spoonful.
We’re super excited about this quick and savory Vegan Kale and Quinoa Bowl. It’s packed full of wholesome goodness, that above all, doesn’t taste like dirt. The little things in life, right? Overflowing with big, hearty chunks of roasted butternut squash and sweet cranberries paired with every bite.
In addition to all that deliciousness, there’s plenty of texture, thanks to heaps of crunchy pumpkin seeds, and a hearty serving of quinoa to get you through the day. But wait, there’s more! The dressing, oh that dressing. We kid you not, one taste of this creamy, dreamy savory sauce, you might find yourself sneaking spoonfuls in the middle of the night. Which we may, or may not be guilty of. Don’t say we didn’t warn you!
If you follow us on Instagram, you’ll probably remember our post on “Meal Prep.” Now, we generally don’t meal prep all that often, but when we do, you can usually find a few staples in our fridge, including washed and dried lettuce, roasted butternut squash, quinoa and a salad dressing for the week. Our Kale and Quinoa Bowl really takes advantage of all those goodies. Just open up the fridge, throw everything in a bowl, and you’re good to go!
Not a Meal-Prepper?
Meal prep not your thing? Oh, do we hear you! In this case, you can save yourself time and buy cleaned and cubed squash. Who doesn’t love to save time? They’re the perfect pre-cut size for this Bowl. After you’ve gone through the heavy lifting of opening the box, give a loving coat of olive oil, salt, and pepper. Next, make an even layer (no overlapping) and roast in a pre-heated 425-degree oven for 20 minutes, TA-DA! The rest of the Bowl is a little of this and a little of that.
We’ll take that Bowl to go!
We’ve done everything from making this Kale and Quinoa Bowl fresh to layering into a Mason jar. Layered salads, which not only look pretty, but preserve freshness, keep in the fridge for up to 3 days. So, if you’ve been looking to make something new and exciting to work for lunch, look no further. In a mason jar or other tall container, add ingredients in this order: dressing, quinoa, squash, cranberries, pumpkin seeds and lastly, kale. When you’re ready to eat, shake it up, and you’ve got your bowl on the go!
enjoy!
xx
the turnips + tantrums team
Vegan Kale and Quinoa Bowl
Ingredients
For the Dressing
- 1/2 cup tahini
- 2 tbs nutritional yeast
- 1 garlic clove
- juice from 1 lemon
- 1 tsp kosher salt
- 3 tbsp water
- 2 tbsp olive oil
For the salad
- 1 handful kale chopped
- 1/2 cup butternut squash roasted
- 1 cup quinoa
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries
Instructions
- Blend all dressing ingredients in a blender on high. Add more water, 1 tbsp at a time, to thin out if necessary. Season with salt and pepper if you are so inclined.
- Combine all the salad ingredients in a bowl, toss with as much dress as you please.
Notes
Nutrition
Not feeling this salad? Head on over to see our Banh Mi Bowl, spice and tang combine for the perfect vegan treat.