My typical go-to after Thanksgiving is a salad – my body can’t help but crave something simple and nutritious. However, today I’m excited to share this Roasted Acorn Squash and Quinoa Power Bowl. I love quinoa bowls and how easily they adapt to so many flavors. This one is a new favorite, full of lots of flavor, nutrition and pure seasonal bliss!
I’ll readily admit, I’ve completely failed in the way of sharing seasonal recipes this year. Time and again I had plans to create and share something delightfully pumpkin, cranberry, or apple. But with a newborn, multiple house guests, traveling, celebrating family birthdays, and other commitments, things kept getting away from me. I’m afraid this roasted acorn squash and quinoa bowl is about the extent of my seasonal fair this Fall. 🙈 BUT, I must say, it’s a good one.
I love the inherent sweetness of acorn squash and the way it pairs so nicely with some of my favorite savory flavors. Served on a bed of quinoa, topped with goat cheese, pumpkin seeds, and a side of avocado and this bowl houses many of my favorite foods – especially this time of year. And the Creamy Apple Cider Balsamic Vinaigrette is the perfect finishing touch. Not too sweet and not too tart, but the perfect blend of sweet and savory.
If you’re looking for healthy dishes to fill your menu between now and Christmas, I hope you’ll add this one to the list!
Roasted Acorn Squash and Quinoa Power Bowl
- 1 acorn squash
- 1/2 tbsp extra virgin olive oil
- 1 tbsp parmesan cheese
- 1/2 tsp garlic salt
- 1/4 tsp black Pepper
- 1/4 tsp smoked paprika
- 1/2 cup dry quinoa
- 2 cups spinach chopped
- 2 tbsp pumpkin seeds
- 1 1/2 ounces Goat cheese
- 1/2 avocado sliced
- Creamy Apple Cider Balsamic Vinaigrette
- 1 tbsp balsamic vinegar
- 1 tbsp apple cider vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp honey
- 1/4 cup greek yogurt plain
- 3 tbsp water
- 1/4 salt
- 1/4 tsp garlic powder
- 1/8 tsp black Pepper
- 1/4 tsp smoked paprika
- Preheat oven to 400 degrees.
- Cut acorn squash in half, remove all seeds and slice into 1-2” pieces. Add to baking sheet, spread out in single layer, drizzle with 1/2 tbsp olive oil, then sprinkle with Parmesan cheese, garlic salt, black pepper, and smoked paprika.
- Bake 10 minutes, flip and bake another 5-7 or until cooked through.
- Meanwhile add 1/2 cup dry quinoa to 1 cup water, bring to a boil, then reduce and simmer 15 minutes.
- Once quinoa has cooked, remove from heat and stir in chopped spinach.
- For the vinaigrette, add all ingredients to NutriBullet or food processor and process 10-15 seconds or until creamy texture is reached.
- Once quinoa and squash have cooked, assemble power bowls, starting with a layer of the quinoa and spinach mixture, then add acorn squash, pumpkin seeds, goat cheese, avocado and finally drizzle with Creamy Apple Cider Balsamic Vinaigrette.