A hearty bowl of seasonal feel-good, good-for-you, delicious food that can be eaten warm or cold. This packs well and holds up to a few days in the fridge, so it's perfect for your Fall meal prep.
Make the Roasted Butternut Squash & Crispy Sage. Directions below. While squash is roasting, cook the quinoa. Directions below. While quinoa is cooking, make the Creamy Garlic Tahini Dressing. Directions below.
Prepare the rest of ingredients for assembly. Wash and dry kale (curly or dino/black) and slice into ribbons (as best you can with curly kale) to break up the fibres. Add to a bowl and add the tbsp olive oil and massage into the kale, 5 minutes. Set aside.
Wash and/or peel a carrot, and using a vegetable peeler, peel along the length of the carrot to create "ribbons". (Or simply chop.)
Dice, shred, or set aside about 1 cup of leftover turkey. (Chicken, beans, or chickpeas would be other great protein options.)
Finely slice red onion and set aside.
Once Roasted Butternut Squash and Crispy Sage and quinoa have finished cooking, and the rest of the ingredients have been prepared, the bowl can be assembled. Spoon the quinoa into meal-sized bowls and top with kale. Layer butternut squash on top.
Add on turkey and carrot ribbons. Top with dried cranberries, toasted pecans, and sliced red onion. Crumble goat cheese and top with the crispy sage leaves. Finally, pour over the Creamy Garlic Tahini Dressing and toss.
Pre-heat oven to 375°F and line a baking sheet with parchment paper.
Pour olive oil into large mixing bowl and add fresh sage leaves. Coat the leaves on both sides with the oil and place on baking sheet.
Add the cubed butternut squash, salt & pepper, and dried sage to the mixing boil with the remaining olive oil and mix thoroughly.
Spread on the baking sheet with the fresh sage and place in the oven. Roast for about 20-30 minutes, turning halfway through if desired, until squash is tender and colour has begun to form. Time will depend on size of squash. Remove from oven and set aside.
Note: This is an optimal time to pop in any nuts for toasting.
Bring to a boil 2 cups liquid (plain water, vegetable stock, chicken stock-- I prefer chicken stock), and 1/4 tsp salt. Add pre-washed quinoa. Once it has returned to a boil, cover and turn down to low.
Let simmer for about 10-15 minutes-- until quinoa is tender and water has evaporated. Remove from heat, fluff with a fork and set aside.
Mix together in a small bowl tahini, lemon juice and dijon.
Add garlic, salt & pepper, and maple syrup and mix well. Drizzle in olive oil while mixing.
Slowly incorporate water while mixing until desired consistency is achieved. Dressing may thicken a bit over time, particularly in the fridge, and can be thinned out with a bit more water. I go for a consistency that can just be poured. If you prefer a smoother consistency, blend in a blender or food processor.