Mediterranean Squash and Quinoa Bowl

Updated at: Thu, 17 Aug 2023 03:36:06 GMT

Step 1

Heat oven to 425 degrees. Peel and cut up the butternut squash. If using sweet potatoes don’t peel. Aim for 1/2 inch cubes. Drizzle with cooking oil. Season with Harissa seasoning, salt and pepper. Spread out on a sheet pan and roast for 18-25 minutes until fork tender.

Step 2

Cook quinoa and veggie broth for desired time (10-15 minutes). Fluff with a fork and set aside or on low burner to keep warm

Step 3

Roughly chop the pistachios. Cut the ends of the yellow onion and peel. Halve lengthwise and dice 1/2 into 1/4 inch pieces. Cut the dried figs into a fine dice after removing the stems. Cut or pull the leafy parts from washed kale. Zest 1/2 the lemon and cut the lemon into four pieces.

Step 4

Toast the pistachios by adding them to a dry pan over medium heat. Toss for 2-3 minutes until fragrant. Stir constantly. Put in a bowl and set aside to cool. Heat 1/2 tbs of oil in the same pan and add the onion and fig. Season with Shawarma, salt and pepper. Cook 3-4 minutes. Add kale and cook for 1-2 minutes.

Step 5

Make the lemon crema. Put sour cream and lemon zest and juice from 1/2 lemon in a bowl. Stir to combine. If you want it thinner add up to 2 tsp of water. Season with salt to taste.

Step 6

Return all the veggies to the pan over medium low heat. Add in the quinoa cook for 1-2 minutes. You can also keep them separate and layer ingredients in serving bowl. Plate everything in a large bowl and add lemon crema, feta cheese, and toasted pistachios and remaining lemon wedge.

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