Sweet Butternut Squash and Kale Quinoa Bowl with Maple Tahini Dressing


Serves 1


For the bowl:

  • 2 cups kale
  • Handful of walnuts
  • Handful of currants
  • 1/4 cups dry quinoa
  • 1/4 roasted butternut squash (see recipe below)



  • 1 tbsp tahini
  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp EVOO (optional)
  • Squeeze of lemon juice
  • Sprinkle of paprika


  1. To roast the butternut squash, simply wash the squash and scrub the skin. Cut it in half lengthwise and scoop out the seeds. You may want to heat it a bit in the microwave if it's too difficult to cut. Evenly coat both halves with about a tbsp of coconut oil and season with your favorite spices. Roast at 400 degrees Fahrenheit for about 50 minutes, and then broil for about 2 minutes to brown the top. 
  3. While that's cooking, cook the quinoa. Boil 1/4 cup dry quinoa with 1/2 cup of water and heat until it starts to boil. Then put the lid on and turn the heat down to simmer for about 10-15 minutes. 
  5. Steam the kale by putting it in 1 cup of boiling water. Once it's softened, drain the kale. 
  7. When all ingredients are ready, combine and add about 1/4 (or more) of the squash, cubed. 
  9. Top with a handful each of walnuts and currants, and drizzle the dressing! Enjoy!