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.

Toasted Quinoa Delicata Squash Bowls With Pickled Apples and Almond Butter Sauce [Vegan]



For the Bowls:
  • 1 medium-sized sweet onion
  • 1 medium-sized honeycrisp apple
  • 1 delicata squash
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon maple syrup
  • About 2 cups cooked red quinoa
  • Pomegranate arils
  • Salt, to taste
For the Almond Butter Sauce:
  • 1/4 cup smooth almond butter
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon maple syrup
  • 1/4 teaspoon cinnamon
  • Salt, to taste
  • 1/4 cup hot water


To Make the Bowls:
  1. Preheat oven to 375°F.
  2. Rinse quinoa and toast it in a skillet until it is dry and aromatic (about 5 minutes). Cook your quinoa according to package instructions.
  3. Using a mandolin, slice your onion into thin coils.
  4. Slice your apple into thin strips.
  5. Combine apple, onion, apple cider vinegar, oil, maple syrup, and salt in a large bowl. Mix well and set aside.
  6. Slice your delicata squash in half lengthwise. Scoop out the seeds. Then cut into 1/4-inch slices.
  7. Drizzle some oil over the chopped squash and toss with a pinch of salt. Lay out on a baking sheet and sprinkle with cinnamon.
  8. Lay the apple and onion mixture on the other half of the baking tray.
  9. 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.
To Make the Sauce:
  1. Combine all sauce ingredients. Add the hot water gradually, mixing until a thick but pourable sauce is achieved. Taste and adjust seasoning as necessary.
  2. Layer bowls as follows: quinoa, apples and onions, delicate squash, almond butter sauce, and pomegranate arils.