Spicy Butternut, Broccoli & Quinoa Bowl

The first time I made this meal it was intended as a filling breakfast bowl but it’s so yummy I have since eaten it for lunch and dinner. I love how the squash tastes with this blend of spices and the creaminess of the garlic sauce. I’m also currently a fan of whacking a poached egg on top of just about anything!

This is a really filling dish full of protein and good fats from the quinoa, egg and pumpkin seeds. Butternut squash is very low in calories, has no saturated fat or cholesterol but is high in dietary fibre, vitamins and minerals and therefore a great veggie to reach for if you’re trying to lower cholesterol or lose a few pounds…not to mention the fact that it’s delicious and adds tonnes of flavour to any dish! Broccoli is another amazing veggie which is very high in fibre, vitamins and minerals and has also been associated with reduced risk of certain cancers – I try and get some of this good stuff into my diet everyday; steamed, baked or raw in a smoothie or salad. It also has a surprisingly high protein content so be sure to get lots of this green stuff if you’re a veggie.

Serves: 4

Time: 1 hour

Ingredients:

• Butternut squash (1 large or 2 small)

• 1 onion

• 1 cup uncooked quinoa

• Head of broccoli, chopped

• Fresh spinach (4 handfuls)

• ½ cup pumpkin seeds

• 4 eggs

• Handful of coriander

Squash coating:

• Tbsp coconut oil

• 1 tsp chilli powder

• 1 tsp paprika

• 1 tsp cumin

• ½ tsp cayenne

• 1 tsp onion granules

• ½ tsp salt

Dressing:

• 2-3 Tbsp white miso paste

• 3 Tbsp olive oil

• Juice of 1/2 lime

• 1-2 tsp honey

• 1 garlic clove minced

• 1 inch cube grated ginger

• Pinch of salt

• 2 Tbsp water

Method:

• Preheat the oven to 200 C and cover a large baking tray in foil

• Peel and chop the squash into small cubes and place in a large bowl. Chop the onion in large chunks and place with the squash

• Melt the coconut oil and mix in the spices to form a paste. Pour over the squash and onion, mixing quickly so the coconut oil doesn’t solidify

• Place in the oven for 30-40 minutes giving them a stir around half way

• Meanwhile place the quinoa in a pan with 2 cups of boiling water and place on a medium heat, bring to the boil and then reduce to a simmer. The quinoa is cooked when almost all the water has been absorbed – around 10 minutes. Remove from the heat and leave to cool slightly

• Chop the spinach roughly, toss with the quinoa and divide between 4 bowls

• Combine all of the dressing ingredients in a blender

• When the squash has 10 minutes left, add the broccoli to the oven in a pan drizzled with a little coconut oil

• When the squash is almost done put a large pan (wide but not too deep) of water on to cook the eggs. It should be very lightly boiling – a few bubbles. Crack each egg into a small bowl before placing it gently into the water. Set the timer for 2 minutes.

• Remove the butternut squash & broccoli and layer on top of the quinoa and spinach

• Remove the eggs starting with the first one you placed in the pan and serve on top of the squash

• Top with pumpkin seeds, coriander and a drizzle of the creamy dressing and serve