3. Roasted Root Veggie Quinoa Bowls
Learn how to make a grain bowl and you’ll have an endless supply of healthy dinner options. This combination of grains, roasted vegetables, and a punchy dressing is a winner for packed lunches and weeknights alike.
Little kitchen shortcuts like a package of pre-cut butternut squash or storebought hummus give you a head-start on dinner and it’s a-ok to bask in these wins. Roast the squash alongside parsnips, red onions, and Brussels sprouts for a winter veggie medley that pairs well with any grain you like. Here, quick-cooking quinoa keeps this meal speedy, but this winter grain bowl would be just as fulfilling served with farro, millet, barley, or brown rice. Pro tip: Preheating your baking sheet before adding the cut vegetables promotes that crave-worthy caramelization.
Ingredients
- 1 10-oz. pkg. fresh butternut squash, cut into 3/4-in. cubes
- 4 parsnips, peeled and cut into 3/4 in. cubes (about 2 cups)
- 8 oz. Brussels sprouts, trimmed and quartered lengthwise
- 1 small red onion
- 1/4 cup plus 2 Tbsp. olive oil, divided
- 2 tsp. kosher salt, divided
- 1 cup quinoa
- 3 cups fresh baby spinach
- 1 Tbsp. white balsamic or apple cider vinegar
- 1 tsp. Dijon mustard
- 1/2 cup hummus
Directions
Place a large rimmed baking sheet in oven and preheat oven to 450°F. Toss together squash, parsnips, Brussels sprouts, onion, 2 tablespoons oil, and 1 1/2 teaspoons salt in a large bowl. Carefully spread vegetable mixture on preheated baking sheet. Return to oven and roast, tossing halfway through, until tender and browned, about 20 minutes. Let cool on baking sheet for 5 minutes.
Meanwhile, cook quinoa according to package directions. Transfer to a large bowl. Add spinach and remaining 1/2 teaspoon salt. Toss until spinach is slightly wilted.
Whisk vinegar and mustard in a small bowl. Gradually drizzle in remaining 1/4 cup oil, whisking constantly. Stir 2 tablespoons vinaigrette into quinoa.
Divide quinoa among 4 bowls. Top with roasted vegetables. Dollop with hummus and drizzle with remaining vinaigrette. Serve warm or at room temperature.
4. Curried Butternut Squash Soup
Red curry paste and coconut milk are the secret ingredients in this rich, warming soup. To send it over the edge, finish each bowl with peanuts, cilantro, and a pinch of crushed red pepper flakes.
There are so many splendid ways to make butternut squash soup and this recipe is proof. Red curry paste, fresh ginger, and garlic season this creamy soup, while full-fat coconut milk and tofu offer richness and body. Silken tofu, named for its silky-smooth texture, blends beautifully into the soup and offers plenty of plant-based protein without adding any tofu flavor. Plus, there is no need to cook it. Be sure to finish your soup with lime juice, which adds a delightful brightness. Vegetarian tip: look for vegetarian red curry paste, as some can be made with shrimp paste.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped (about 1 1/2 cups)
- 2 teaspoons kosher salt, divided
- 3 tablespoons red curry paste
- 2 tablespoons grated fresh ginger (from a 3-inch piece)
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 4 cups lower-sodium vegetable broth
- 1 1/2 pounds butternut squash, cut into 1 1/2-inch cubes (from 2 [20-ounce] package)
- 1 15.5-ounce can unsweetened coconut milk, well stirred
- 1 12-ounce package silken tofu, drained
- 2 tablespoons fresh lime juice (from 1 or 2 limes)
- 6 tablespoons crushed salted peanuts
- Chopped fresh cilantro and crushed red pepper (optional), for serving
Directions
Heat oil in a large pot over medium. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion starts to brown, 6 to 7 minutes.
Add curry paste, ginger, and garlic; cook, stirring, until fragrant, about 1 minute. Add broth and 1 teaspoon salt, scraping up browned bits from bottom of pot. Stir in squash. Bring to a simmer over medium-high. Cover and reduce heat to low; simmer until squash is tender, 12 to 15 minutes.
Remove from heat. Stir in coconut milk, tofu, lime juice, and remaining 1/2 teaspoon salt. Use an immersion blender to process until smooth. (Or transfer to a blender, cover with lid, and remove center piece. Place a towel over opening. Process until smooth.)
Serve sprinkled with peanuts, cilantro, and, if using, crushed red pepper.