Farmers’ Market Bowls
with Sesame-Roasted Butternut & Miso-Tahini Vinaigrette
This bountiful bowl showcases the bright, balanced flavors of a bustling farmers' market. Sweet roasted butternut squash, fragrant toasted sesame seeds and walnuts, refreshing lemon and spinach, and salty, umami-rich white miso take protein-packed quinoa bowl to the next level.
INGREDIENTS
- 3/4 cup white quinoa
- 8 oz diced butternut squash
- 1 tbsp tuxedo sesame seeds
- 1/4 cup walnuts
- 2 tbsp apple cider vinegar
- 2 tbsp tahini
- 1 tbsp maple syrup
- 2 tbsp white miso paste
- 1 lemon, juiced
- 1 garlic clove, peeled and minced
- 4 oz teen spinach
- 2 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 450°F. Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. (4-serving meal: use 2½ cups water)
Combine butternut squash, 1 tbsp vegetable oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until squash is tender and lightly browned, 10 to 12 minutes. Sprinkle with tuxedo sesame seeds and walnuts, and toss. Return to oven and roast until walnuts are lightly toasted, about 2 minutes. (4-serving meal: use 2 tbsp vegetable oil)
Combine vinegar, tahini, maple syrup, miso, lemon juice, garlic, 1 tbsp vegetable oil, and 1 tbsp warm water in small bowl. Whisk vinaigrette until smooth. In large bowl, combine spinach and just half the vinaigrette and toss to coat. (4-serving meal: use 2 tbsp vegetable oil, 2 tbsp warm water)
Divide quinoa between bowls. Top with spinach and sesame-roasted butternut with walnuts. Drizzle remaining miso-tahini vinaigrette over farmers' market bowls. Dig in!
SIMILAR RECIPES
Taiwanese Tofu Lettuce Cups with Dates & Gingered Jasmine Rice
Mushroom Fried Rice with Baby Bok Choy & Sesame Peanut Crisp
Madras Curry Sweet Potatoes with Mango Salad & Pistachio Crusted Avocado
Creamy Butter Beans with Herb Pistou & Celery Walnut Salad
Ginger Fried Rice with Lettuce Cups & Crispy Indian Butter Tofu
