Skip to navigation Skip to content
Recipes

Autumn Nourishing Bowl

Back to the journal Back to the journal
Preparation: 5-10 minutes.
Cook time: 20 à 25 minutes.
Servings: 2 servings

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

  1. Preheat oven to 425°F.
  2. 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.
  3. 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. 
  4. Heat a skillet over medium-high heat and cook the chicken pieces for 3-4 minutes per side, or until cooked through.
  5. In a bowl, combine the tahini, garlic, lemon juice and water.
  6. Assemble the bowls with the quinoa, lettuce, cucumbers, chicken, squash, hummus, crumbled feta cheese and cranberries. Top with the tahini sauce.
Products used