Ingredients:

  • 1 lb butternut squash, cubed small
  • 1 lb sweet potato, cubed small
  • 2 cups curly kale, stems removed and torn
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup dry quinoa
  • 2 cups water or vegetable broth
  • 1/2 tsp salt
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 3 tbsp warm water
  • 1 clove garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C). On a large sheet pan, toss cubed butternut squash and sweet potatoes with olive oil, maple syrup, salt, and pepper. Spread in a single layer and roast for 20 minutes.
  2. Combine quinoa, water or broth, and salt in a saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until water is absorbed.
  3. Remove the roasting tray from the oven, toss the torn kale leaves on top of the vegetables, and return to the oven for 5-10 minutes until kale is crisp and vegetables are caramelized.
  4. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic. Slowly whisk in warm water one tablespoon at a time until the sauce is velvety and pourable.
  5. Divide cooked quinoa among four bowls. Top with roasted vegetables and crisp kale, then drizzle with tahini dressing and serve immediately.