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Toasted Quinoa Delicata Squash Bowls With Pickled Apples and Almond Butter Sauce [Vegan]
These powerhouse bowls are packed with flavor and texture! Sweet and tender delicata squash, tart pomegranate seeds, sauteed apples, and onions atop a bed of toasted quinoa.
Ingredients You Need for Toasted Quinoa Delicata Squash Bowls With Pickled Apples and Almond Butter Sauce [Vegan]
How to Prepare Toasted Quinoa Delicata Squash Bowls With Pickled Apples and Almond Butter Sauce [Vegan]
To Make the Bowls:
- Preheat oven to 375°F.
- Rinse quinoa and toast it in a skillet until it is dry and aromatic (about 5 minutes). Cook your quinoa according to package instructions.
- Using a mandolin, slice your onion into thin coils.
- Slice your apple into thin strips.
- Combine apple, onion, apple cider vinegar, oil, maple syrup, and salt in a large bowl. Mix well and set aside.
- Slice your delicata squash in half lengthwise. Scoop out the seeds. Then cut into 1/4-inch slices.
- Drizzle some oil over the chopped squash and toss with a pinch of salt. Lay out on a baking sheet and sprinkle with cinnamon.
- Lay the apple and onion mixture on the other half of the baking tray.
- Cook for about thirty minutes, turning and mixing the apples and onions halfway through the cook time. The squash should yield easily to an inserted fork when it's done.
- Combine all sauce ingredients. Add the hot water gradually, mixing until a thick but pourable sauce is achieved. Taste and adjust seasoning as necessary.
- Layer bowls as follows: quinoa, apples and onions, delicate squash, almond butter sauce, and pomegranate arils.
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