•Cilantro and quinoa are incredible sensitive to wind
•Hemp hearts look like bugs and bugs like to get in your food when you're outside
•Dog walkers hate me, but their dogs love me
•The neighbors I haven't met probably think I'm REALLY weird as I carry bowls, pumpkins, a camera, a full meal and other props outside •Distractions abound, but the change of scenery was lovely
1 cup quinoa, cooked (I use the microwaveable pouches or cook a bunch at the beginning of the week)
1 cup butternut squash, diced
1 Tbsp avocado oil
1/2 teaspoon cinnamon
4 Tbsp white bean hummus
1/2 large avocado
1/2 cup cilantro leaves
3 cups spinach or kale, if desired*
1.) Preheat oven to 425 degrees. Line baking sheet with foil, toss butternut squash in avocado oil, sprinkle with cinnamon and place on baking sheet. Cook 15-20 minutes until roasted through and you're happy with the consistency. Note- I purchased pre-chopped butternut; it's usually available both fresh and frozen!
2.) In 2 large bowls, place a bed of greens, if desired.
3.) Next, add the quinoa, butternut, hummus, avocado, pomegranate arils and cilantro to the bowl. If desired, add your favorite dressing, but these flavors are SO yummy you probably won't need it!
*Sometimes I like to make bowls without greens to have a break from salads. This bowl is pretty amazing without a green base, but experiment with it and make it your own! <3 Shannon