Fall Harvest Squash Bowl With Cashew Cheese Dressing
- 15m Prep Time
- 45m Cook Time
- 1h 0mReady In
This bowl highlights many of fall's peak-season ingredients: delicata squash and brussels sprouts are roasted at high heat, then served over quinoa with kale, pomegranate seeds, and cashew cheese dressing.
Ingredients
- 1 delicata squash cut into ½-inch-thick slices and seeded
- 2 cup halved brussels sprouts
- 1 tbsp avocado oil
- sea salt
- freshly ground black pepper
- 2 cup kale stemmed and torn into bite-size pieces
- 1 tbsp extra-virgin olive oil
- 1 cup cooked quinoa
- 1/2 cup pomegranate seeds
- 2 tbsp fresh mint minced
- 1/2 cup Cashew Cheese Dressing
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 285 mg
- Iron: 8.06 mg
- Magnesium: 263 mg
- Phosphorus: 639 mg
- Potassium: 1814 mg
- Zinc: 4.11 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cup halved brussels sprouts
- 1 tbsp avocado oil
- sea salt
- freshly ground black pepper
- 1 tbsp extra-virgin olive oil
- 1 cup cooked quinoa
- 1/2 cup pomegranate seeds
- 1/2 cup Cashew Cheese Dressing
Prepare
- 1 delicata squash, cut into ½-inch-thick slices and seeded
- 2 cup kale, stemmed and torn into bite-size pieces
- Mince 2 tbsp fresh mint
Let's Cook
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Step 1.
Preheat the oven to 400°F. In a large bowl, toss the delicata squash slices and halved brussels sprouts with 1 tablespoon avocado oil, a pinch of sea salt, and a pinch of black pepper until evenly coated.
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Step 2.
Arrange the seasoned squash and brussels sprouts in a single layer on a baking sheet. Roast for 45 minutes, flipping them halfway through, until slightly browned and tender.
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Step 3.
While the vegetables roast, in a medium bowl, combine the torn kale and 1 tablespoon extra-virgin olive oil. Massage the kale with your hands for about 2 minutes until it becomes tender and shiny.
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Step 4.
Assemble each bowl with half of the massaged kale, 1 cup cooked quinoa (divided), half of the roasted vegetables, ¼ cup pomegranate seeds, and 1 tablespoon minced fresh mint. Serve with ¼ cup Cashew Cheese Dressing per bowl.