Servings: 2 servings
Preparation: 5-10 minutes.
Cook time: 20 à 25 minutes.
Total time: 35 minutes.
A comforting autumn bowl featuring spiced roasted delicata squash, grilled chicken, quinoa or millet, crunchy lettuce, cucumber, hummus, feta, and dried cranberries, all drizzled with a lemony tahini sauce.
- Cuisine style
- Modern healthy cuisine
- Categories
- Meal bowl
- Balanced main course
- Autumn meal
- Cooking method
- Oven
Ingredients
1 delicata squash, peeled and cubed
5 ml (1 tsp) smoked paprika
5 ml (1 tsp) Cajun spices
5 ml (1 tsp) garlic powder
1 chicken breast, cubed
45 ml (3 tbsp) tahini
1 garlic clove, finely chopped
Juice of half a lemon
60 ml (1/4 cup) water
1 cup cooked quinoa or millet
1 head Gen V Crunchy Lettuce, cut into chunks
1/2 Gen V English cucumber, sliced
60 ml (1/4 cup) feta cheese, crumbled
60 ml (1/4 cup) hummus
45 ml (3 tbsp) dried cranberries
Preparation
- Preheat oven to 425°F.
- In a bowl, combine the squash, half the smoked paprika, half the Cajun spices, half the garlic powder and a drizzle of olive oil. Season with salt and pepper and mix well. Spread on a baking sheet and bake for 15-20 minutes.
- In the same bowl, toss the chicken with the remaining smoked paprika, Cajun spices, garlic powder and a drizzle of olive oil. Season with salt and pepper and mix well.
- Heat a skillet over medium-high heat and cook the chicken pieces for 3-4 minutes per side, or until cooked through.
- In a bowl, combine the tahini, garlic, lemon juice and water.
- Assemble the bowls with the quinoa, lettuce, cucumbers, chicken, squash, hummus, crumbled feta cheese and cranberries. Top with the tahini sauce.
Keywords
- nourishing autumn bowl
- healthy fall recipe
- quinoa chicken bowl
- roasted delicata squash
- lemon tahini sauce
- complete salad
- balanced meal
- quick recipe
- seasonal cuisine
- protein bowl
Products used
organic english cucumber
More informationcrispy lettuce (x2)
More information