Main Instructions

• Rinse your quinoa under cold water, then cook according to package instructions—typically bringing 1 cup of quinoa and 2 cups of water to a boil, then simmering for about 15 minutes until fluffy.
• Preheat your oven to 400°F (200°C). Dice your butternut squash and beets, toss them in olive oil, and roast for 25-30 minutes until tender and slightly caramelized.
• If using chicken, grill or pan-fry until golden brown and fully cooked (about 6-8 minutes per side). Alternatively, sauté tofu in a little olive oil until crispy on both sides, about 4-5 minutes per side.
• In a pan, heat a splash of olive oil over medium heat. Add the kale and sauté for 3-4 minutes until wilted and vibrant green.
• Start layering your bowl by placing a generous scoop of quinoa at the bottom. Top it with your cooked protein, roasted vegetables, and sautéed kale. Drizzle with your creamy tahini dressing.
• Sprinkle pumpkin seeds and sliced almonds over the top for added crunch and nutrition.