Fall Flavours Vegan Power Bowls
Maple-Roasted Veggies & Toasted Walnut Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
620 /serving
Fall in love with fall when you sample this vegan feast, full of harmonious hearty elements. Red and white quinoa, a body-boosting grain like no other, sits warm, fluffy and nicely spiced at the bottom of each bowl. Drop in portobello mushrooms for meaty bites, roasted along with butternut squash, shallot and a finishing drizzle of maple syrup. Toasted walnuts release their fragrant oils into a sharp Dijon mustard and lemon vinaigrette, caught up in leaves of curly lettuce.
We will send you:
- 200g Diced butternut squash
- 1 Shallot (or onion)
- 1 Lemon
- 2 Portobello mushrooms
- 1 Head of curly leaf lettuce
- 15ml Dijon mustard
- 25g Chopped walnuts
- 95g Red & white quinoa
- 15ml Maple syrup
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Mustard, Sulphites, Walnuts
You will need:
Small pan
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
4 g
Sodium
830 mg
Total Carb
60 g
Sugars
16 g
Protein
15 g
Fibre
9 g
Preparation
Cook the quinoa
Preheat the oven to 450°F. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), ⅓ of the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Roast the vegetables
Meanwhile, cut the mushrooms into ½ inch pieces. Halve and peel the shallot; mince ½ and thinly slice the remaining ½. In a medium bowl, combine the mushrooms, sliced shallot, a drizzle of oil and S&P. On a lined sheet pan, toss the squash with a drizzle of oil, the remaining spices and S&P. Roast, stirring and adding the mushrooms and sliced shallot halfway, 14 to 18 min., until browned and tender. Drizzle with the maple syrup.
Toast the walnuts
Meanwhile, heat a small, dry pan on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant.
Make the vinaigrette
Juice the lemon. In a small bowl, combine the mustard, lemon juice, minced shallot, ½ the walnuts, 3 tbsp oil (double for 4 portions) and S&P.
Dress the lettuce
Separate the lettuce leaves; tear the leaves. In a large bowl, combine the lettuce, ½ the vinaigrette and S&P.
Plate your dish
Divide the quinoa between your bowls. Top with the lettuce and vegetables. Drizzle with the remaining vinaigrette. Garnish with the remaining walnuts. Bon appétit!
