Kale and Squash Quinoa Bowl

Name: Kale and Squash Quinoa Bowl with Pomegranate Seeds
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 20 Grams of Miso paste; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Grams of Chilli flakes; 600 Grams of Butternut squash; 150 Grams of Cherry tomatoes; 40 Grams of Hazelnuts; 100 Grams of Kale; 1 Piece of Pomegranate; 15 Grams of Fresh chives; 1 Piece of Lime; 15 ML of Sesame oil; 1 Tbsp of Olive oil; 5 Grams of Brown sugar; 20 ML of Soy sauce; 1 Tsp of Salt; 1 Tsp of Black pepper; 100 Grams of Mixed quinoa; 200 ML of Water; 1 Tsp of Salt

with Pomegranate Seeds

This fusion salad bowl is nutty, zingy and brilliantly nutritious.

378 Reviews

Cals 646 · Prot 17 · Carbs 97 · Fat 27

Vegan

45 min

Kale and Squash Quinoa Bowl with Pomegranate Seeds

This fusion salad bowl is nutty, zingy and brilliantly nutritious.

378 Reviews

Cals 646 · Prot 17 · Carbs 97 · Fat 27

Vegan

Ingredients

Salad

Miso paste 9*

20 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Chilli flakes

2 Grams

Butternut squash

600 Grams

Cherry tomatoes

150 Grams

Hazelnuts 2*

40 Grams

Kale

100 Grams

Pomegranate

1 Piece

Dressing

Fresh chives

15 Grams

Lime

1 Piece

Sesame oil 3*9*

15 ML

Olive oil

1 Tbsp

Brown sugar

5 Grams

Soy sauce 9*10*11*

20 ML

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Quinoa

Mixed quinoa

100 Grams

Water

200 ML

Salt

0.5 Tsp

Allergens

*9 Soya, *2 Tree Nuts, *3 Sesame Seeds, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2702 / 646
Fats (g)	26.5
of which saturated (g)	3.2
Carbohydrates (g)	97
of which sugars (g)	29.3
Fibers (g)	16.7
Proteins (g)	16.8
Salt (g)	3.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil quinoa

Preheat the oven to 200°C/180°C fan.
Place the quinoa in a bowl, cover with warm water and rinse well.
Drain in a fine sieve.
Add the measured water to a saucepan and bring it to a boil over a high heat.
Once boiling, add the quinoa and salt.
Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

2 Roast squash

In a bowl, combine the miso paste, vegetable oil, salt and chilli flakes (spicy!).
Peel the butternut squash, slice it in half and, using a spoon, remove the seeds.
Chop the squash into bite-sized pieces.
Place the squash on a large baking tray, drizzle with the miso-chilli oil and toss until coated.
Roast for 30 min or until golden and crisp.

3 Prep dressing

Meanwhile, finely chop the chives.
Juice the limes into a bowl or jar.
Add the chives, sesame oil, olive oil, brown sugar, soy sauce, salt and pepper and whisk or shake until fully combined - this is the dressing.

Tip! Firmly roll the lime on the work surface before slicing it. This will help release more of its juices.

4 Prep salad

Halve the cherry tomatoes.
Roughly chop the hazelnuts.
Strip the kale from its stem and chop it roughly.
Halve the pomegranate, hold each half over a large bowl, seeds facing down.
Hit the skin with a wooden spoon, squeezing to release the seeds.
Discard the shell and membrane.

5 Serve

Place the drained quinoa, roasted squash, hazelnuts, kale and pomegranate seeds in a bowl with the dressing. Toss well.
Serve the Kale and Squash Quinoa Bowl topped with halved Cherry Tomatoes.