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25 Minute Roasted Squash Salad. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.
Serves: 4 Time: 25 minutes
Ingredients
200g Quinoa, dry weight
60g Pine Nuts or Pomegranate Seeds
200g Feta Cheese, crumbled
2 Garlic Cloves, minced
2 Lemons, juiced
2 Red Onions, cut into wedges
2 Tablespoons Dried Sage
100g Rocket, or more if you like
240g Butternut Squash, cubed
4 Tablespoons Olive Oil
Method
Heat the oven to 200°C. Add the cubed squash to an ovenproof dish, season and drizzle over 1 tablespoon of oil, give it a good shake, then bake in the oven for 25 minutes.
Meanwhile, cook the quinoa according to the package instructions. When tender, drain and allow to cool. Once the squash has baked for 15 mins, add the onions and dried sage to the tray for the rest of the time.
Next, mix the lemon juice and garlic together in a small bowl, add 3 tablespoons of olive oil and set aside.
Just before you remove the tray from the oven, add the pine nuts to the tray for the last 3 minutes allowing them to roast lightly. Being careful not to burn.
Once ready, add the veg and quinoa to a large bowl and toss well. Divide between your meal prep bowls, top with rocket, feta, and the lemon and garlic dressing. Easy!
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Rosie ❤️
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