Deliciously Simple Recipes

This bowl is vibrant and nutrient-packed that combines protein rich quinoa and chickpeas with a colorful mix of roasted zucchini, brussels sprouts and butternut squash. The toasted walnuts on the top add a satisfying crunch, while the chipotle sauce and black pepper powder introduces a smoky heat.

In the picture, I forgot to add the dried cranberries on the top which are sweet and chewy. Adding the craisins brings out a nice contrast to the bowl balancing the flavors beautifully.

Ingredients

• white/red quinoa 1 cup
• Chickpeas 1 cup
• zucchini sliced 1
• Butternut squash 1/2 cup
• brussel sprouts 1/2 cup
• Toasted walnuts 1/4 cup
• Garlic salt 1 tsp
• Olive oil 2 tsp
• Black pepper powder 1 tsp
• chipotle sauce 2 tbsp

Procedure

• Wash and peel the butternut squash and cut into 1 inch cubes. Cut the brussel sprouts into halves and slice the zucchini into thin slices.
• Cook the soaked chickpeas with 1 tsp salt.
• Cook the quinoa with a pinch of salt and oil.
• HOW TO COOK QUINOA– Wash the quinoa and combine with water. For one cup of quinoa you will need 2 cups of water. Bring it to boil over medium heat and reduce the flame and simmer for 10-15 minutes until all the water is absorbed. Remove from heat and cover it with the lid and rest for 10 min before serving.
• Now add olive oil in a pan and roast the butternut squash and brussel sprouts on medium heat adding 1 tsp of garlic salt. Once they are roasted and become soft, remove them from the pan and roast zucchini for 2 minutes.
• Now start assembling the bowl as seen in the picture.
• Add some black pepper powder and cranberries on the top and drizzle with some homemade chipotle sauce.