Autumn Radiance Bowl with Apple Cider Miso Vinaigrette

Serves: 4

Ingredients

• 1 medium delicata squash, halved, seeded, sliced into half-moons

• 2 medium beets, scrubbed and cut into wedges

• 3 cups Brussels sprouts, halved

• 2 tablespoons olive oil

• 1 tablespoon grated fresh turmeric root

• 1 teaspoon grated fresh ginger root

• Salt + black pepper

• 1½ cups quinoa (uncooked), rinsed

• 3 cups water or broth for cooking quinoa

• 2 cups kale, torn (can include stems, chopped small)

• 1 cup red cabbage, thinly shredded

• 1 ripe pear, thinly sliced

• ¼ cup pumpkin seeds, toasted

Instructions

1. Roast the vegetables: Preheat the oven to 425°F . Place delicata squash, beets, and Brussels sprouts on a sheet pan. Toss with olive oil, turmeric, ginger, salt, and pepper. Roast 25–30 minutes, flipping halfway, until tender and caramelized.

2. Cook the quinoa: In a medium pot, combine quinoa and water (or broth). Bring to a boil, reduce to simmer, cover, and cook 15 minutes until fluffy. Rest covered for 5 minutes, then fluff with a fork.

3. Prep the greens: Massage kale lightly with a drizzle of olive oil and pinch of salt until softened. 

4. Assemble bowls: Divide quinoa among 4 bowls. Add kale cabbage, roasted veggies, pear  slices and pumpkin seeds. Drizzle with vinaigrette.

Apple Cider Miso Vinaigrette

• 2 tablespoons apple cider vinegar

• 2 teaspoons white miso paste

• 1 tablespoon Dijon mustard

• 2 tablespoons olive oil

• 1 tablespoons warm water

• Black pepper, to taste

  
  

Make the vinaigrette: In a small bowl, whisk apple cider vinegar, miso, mustard, olive oil, and water until smooth and emulsified. Add black pepper to taste.

Autumn Radiance Bowl