MRS JACKED HARVEST BOWL

Ingredients

• 140 g Butternut or pumpkin squash peeled and cut into cubes
• 40 g Quinoa, uncooked
• 80 ml Water
• 40 g Fresh kale, roughly chopped
• 4 ml Balsamic vinegar
• 14 g Pumpkin seeds, hulled, dried
• 15 g Dried cranberries

Method

1. Preheat oven to 420ºF (216ºC) and line a baking sheet with parchment paper. Place the butternut squash across the sheet. Bake in the oven for 20 to 25 minutes, or until lightly browned. You can toss the squash in a little broth or cinnamon before baking for extra flavour if you wish.
2. Combine the quinoa and water in a sauce pan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer. Cover with a lid and let simmer for 12 to 15 minutes, or until all water is absorbed. Fluff with a fork and set aside.
3. Heat remaining water in a large skillet over medium-low heat. Add kale and saute until wilted (about 3 to 5 minutes). Turn off the heat.
4. Add the quinoa, roasted butternut squash and balsamic vinegar to the skillet then toss until well mixed. Season with sea salt and black pepper to taste.
5. Divide into bowls and top with pumpkin seeds and dried cranberries.
6. Enjoy!