Roasted Veggie and Cottage Cheese Grain Bowl
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
- 2 cups butternut squash, diced
- 15oz can chickpeas, rinsed and drained
- 2 tablespoons Italian vinaigrette dressing
- 1 pint grape tomatoes
- 3 tablespoons olive oil
- 6 cups of kale, de-stemmed and chopped
- 1 cup quinoa, dry
- 3/4 cup shredded red cabbage.
- 1 cup Hood® Country Style Cottage Cheese
Directions
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STEP 1
Preheat oven to 425°F.
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STEP 2
In a medium bowl, add the drained chickpeas and 2 tablespoons Italian vinaigrette dressing and stir to combine.
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STEP 3
Add diced butternut squash and grape tomatoes to a large rimmed sheet tray and drizzle 2 tablespoons olive oil and season with salt and pepper. Toss to combine and arrange in a single layer on one end of the sheet tray. Pour chickpeas on the same tray. Roast the vegetables for about 25-35 minutes until the butternut squash is cooked through and starting to brown.
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STEP 4
In a medium pan over medium high heat, add 1 tablespoon of olive oil. Add chopped kale and cook until leaves soften slightly but aren’t wilted. Add remaining tablespoon of Italian vinaigrette and season with salt and pepper.
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STEP 5
To assemble, add sautéed kale to the bowl, 1/2 cup of cooked quinoa, roasted butternut squash, chickpeas, grape tomatoes, red cabbage, and a generous dollop of Hood Country Style Cottage Cheese.
