As summer ends and fall approaches, vegans definitely want a quick and easy meal that offers a comforting yet nutritious feel. This speedy squash bowl does just that, and it's completely gluten-free.
Ingredients
For the squash
- 2 tbsp olive oil
- 2 tbsp Ras El Hanout
- 1 tbsp smoked paprika
- 1 tsp salt
- 600 g butternut squash
- ½ tsp pepper
- 1 medium red onion
For the quinoa
- 1 tbsp olive oil
- 1 tbsp rose harissa paste
- 10 g parsley
- 10 cherry tomatoes
- 1 red bell pepper
- 1 x 250g bag of pre-cooked quinoa
- Salt & pepper to taste
To serve
- 1 tbsp rose harissa paste
- Big handful of sprouted seeds
- 50 g hummus
Instructions
Prepare the squash
- Peel the squash and cut into 2cm pieces.
- Peel the onion and cut into quarters.
- Add the squash and red onions to a baking tray, drizzle the olive oil, sprinkle over the ras-el-hanout, smoked paprika, salt and pepper, stir everything together to coat, put the tray in the oven and roast for 30 minutes, stirring halfway through.
Prepare the quinoa
- When the squash is halfway cooked, prepare the quinoa.
- Halve the cherry tomatoes.
- Core the pepper and dice.
- Pick the parsley leaves.
- Warm the olive oil in a frying pan over medium heat.
- Add the tomatoes and red pepper to the pan and stir for 2-3 minutes.
- Add the rose harissa to the pan and stir for 1 minute.
- Add the quinoa to the pan, season and stir to combine, coat and cook through.
- Add the parsley and stir to combine.
Plate up and serve
- Mix the hummus and harissa together and season with a little salt and pepper.
- Spoon the quinoa into bowls, top with the squash and red onion, spoon on the hummus, top with the sprouted seeds and serve immediately.