Description
A cozy, hearty bowl featuring roasted root vegetables and Brussels sprouts topped with creamy whipped feta, toasted nuts, and a drizzle of maple-tahini dressing.
Ingredients
Scale
For the Crust:
- 2 cups cubed butternut squash
- 1 cup halved Brussels sprouts
- 1 large sweet potato, cubed
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup cooked quinoa or farro
- 1/2 cup crumbled feta cheese
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons tahini
- 1 tablespoon maple syrup
- 2 tablespoons water
- 1/4 cup toasted pecans or walnuts
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash, Brussels sprouts, sweet potato, and red onion with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- While vegetables roast, prepare whipped feta: blend feta, Greek yogurt, and lemon juice in a food processor until smooth and fluffy. Set aside.
- Whisk together tahini, maple syrup, and water in a small bowl to create a dressing. Adjust consistency with more water if needed.
- Assemble bowls: divide cooked quinoa among bowls, top with roasted vegetables, dollop with whipped feta, drizzle with tahini dressing, and sprinkle with toasted nuts and parsley.
Notes
You can customize the seasonings to taste.