Speedy Squash Bowl
Before You Start
- Preheat oven to 200°C
- Large baking tray
- Frying pan
Ingredients
- 2 tbsp olive oil
- 2 tbsp Ras El Hanout
- 1 tbsp smoked paprika
- 1 tsp salt
- 600g butternut squash
- ½ tsp pepper
- 1 medium red onion
- 1 tbsp olive oil
- 1 tbsp rose harissa paste
- 10g parsley
- 10 cherry tomatoes
- 1 red bell pepper
- 1 x 250g bag of pre-cooked quinoa
- Salt & pepper to taste
- 1 tbsp rose harissa paste
- Big handful of sprouted seeds
- 50g hummus
Method
1
Prepare the squash
- Peel the squash and cut into 2cm pieces
- Peel the onion and cut into quarters
- Add the squash and red onions to a baking tray, drizzle the olive oil, sprinkle over the ras-el-hanout, smoked paprika, salt and pepper, stir everything together to coat, put the tray in the oven and roast for 30 minutes, stirring halfway through
2
Prepare the quinoa
- When the squash is halfway cooked, prepare the quinoa
- Halve the cherry tomatoes
- Core the pepper and dice
- Pick the parsley leaves
- Warm the olive oil in a frying pan over medium heat
- Add the tomatoes and red pepper to the pan and stir for 2-3 minutes
- Add the rose harissa to the pan and stir for 1 minute
- Add the quinoa to the pan, season and stir to combine, coat and cook through
- Add the parsley and stir to combine
3
Plate up and serve
- Mix the hummus and harissa together and season with a little salt and pepper
- Spoon the quinoa into bowls, top with the squash and red onion, spoon on the hummus, top with the sprouted seeds and serve immediately
Why This Works
The trick here is getting the squash properly roasted so it goes golden and a little sticky at the edges, that's where all the flavour lives. Don't rush the oven time and make sure you give everything a good stir halfway through so nothing catches. The spice combo of ras-el-hanout and smoked paprika is a bit of a secret weapon, it sounds simple but it makes the whole bowl taste like you've been cooking for hours.