Roasted Veggie and Cottage Cheese Grain Bowl
- 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
Preheat oven to 425°F.
In a medium bowl, add the drained chickpeas and 2 tablespoons Italian vinaigrette dressing and stir to combine.
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.
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.
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.