Roasting vegetables and combining them with delicious grains, beans, or meat is a great way to prepare bulk quantities of food all at once. Between work and school, I need recipes like this that I can portion for the week to keep me going. I’ve decided to do a Part 1 and Part 2 version of this recipe because there are just so many ways to pair up and season roasted vegetables!
The recipe in Part 1 will be featuring a curry-flavored roasted butternut squash & cauliflower dish. Butternut squash is in my opinion a superfood because it contains such a massive amount of nutrients. One serving of butternut squash contains more potassium than a banana, and has high amounts of Vitamin A Carotenoids which are beneficial for eyesight and preventing macular degeneration. Plus, in this recipe we are pairing the nutritious squash with another superfood grain called quinoa, which is one of the few plant-based complete protein sources. With all 3 macronutrients and a wide variety of micronutrients, this recipe will fuel your body in a most helpful way. Enjoy!
Part 1: Butternut Squash & Cauliflower
Ingredients: (Yields 6 cups)
- 1 cup of chickpeas, cooked or canned
- 2 cups of quinoa, cooked
- 1 butternut squash, cubed; seeds and pulp removed
- 2 cups of cauliflower florets
- 2 Tbsp. Olive oil
- 1 Tbsp. minced garlic
- 2 tsp. curry powder
- 1 tsp. turmeric powder
- 2 tsp. cumin
- 2 tsp. cajun seasoning
- Salt, to taste
- 1 cup of spinach, torn leaves
- Optional: 1/2 cup of cheddar jack cheese for an extra delicious flavor
- Preheat your oven to 450 degrees. Line two large baking sheets with parchment paper, and set them aside for now.
- Combine the butternut squash cubes and the cauliflower florets in a medium sized bowl, and drizzle 1 Tbsp. of olive oil over the vegetables. Evenly coat the olive oil over the vegetables. In a separate smaller bowl, combine all of the spices except for the Cajun seasoning. Use about 1/3 of this spice mix to evenly coat the vegetables. Set the remaining seasoning aside until step 5.
- Fill a second bowl with the chickpeas. Drizzle 1 Tbsp. of olive oil over the chickpeas, and spread the olive oil evenly throughout the bowl. Add 2 Tbsp. of Cajun to the bowl, and stir to evenly disburse the seasoning.
- Spread the vegetables out evenly over one of the baking sheets, and spread the chickpeas evenly over the second baking sheet. Heat both pans in the oven for 30-40 minutes.
- Hint: The chickpeas will be golden brown and crispy on the outside when they are finished. You can test if your vegetables are ready by piercing the butternut squash with a fork; if the squash is tender, it is ready to be taken out of the oven.
- While you are waiting for your ingredients to roast, add the 2 cups of quinoa to a large bowl. Stir in the remaining curry spice mix from step 2. When your roasted veggies are ready, combine them to the quinoa. Stir in the minced garlic, and taste test the salad. Add a little salt to taste, per preference.
- Stir in / garnish with the torn spinach leaves. Serve, and enjoy!
Nutrition Facts per 1 cup:
Roasted butternut squash quinoa salad
Food Groups Amount Per Portion Grains ½ ounce(s) Whole Grains ½ ounce(s) Vegetables 1¾ cup(s) Red & Orange ½ cup(s) Beans & Peas ¼ cup(s) Other 1 cup(s) Oils 1 teaspoon Calories Amount Per Portion Total Calories 203 Calories Added Sugars 0 Calories Saturated Fat 8 Calories Nutrients Amount Per Portion Protein 7 g Carbohydrate 31 g Dietary Fiber 7 g Total Sugars 5 g Added Sugars 0 g Total Fat 7 g Saturated Fat 1 g Monounsaturated Fat 4 g Polyunsaturated Fat 1 g Linoleic Acid 1 g α-Linolenic Acid 0.1 g Omega 3 – EPA 0 mg Omega 3 – DHA 6 mg Cholesterol 0 mg Minerals Amount Per Portion Calcium 91 mg Potassium 748 mg Sodium 204 mg Copper 260 µg Iron 3 mg Magnesium 86 mg Phosphorus 182 mg Selenium 4 µg Zinc 1 mg Vitamins Amount Per Portion Vitamin A 397 µg RAE Vitamin B6 0.4 mg Vitamin B12 0.0 µg Vitamin C 64 mg Vitamin D 0 µg Vitamin E 2 mg AT Vitamin K 45 µg Folate 130 µg DFE Thiamin 0.2 mg Riboflavin 0.2 mg Niacin 2 mg Choline 68 mg