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Fall Harvest Power Bowl


A key to eating plant based is to "think outside the plate".

Many of us are used to dinner being three things on a plate - a main (usually a piece of meat or fish), veggies and a starch. However, when you're eating plant based, you'll likely struggle to fill the "main" spot.

When you shift your thinking to a "bowl" - everything comes together to create a full plant based meal. It includes plant based protein, veggies, greens, whole grains, healthy fats and a delicious sauce.

This one has the beautiful flavours of fall - butternut squash, kale and pumpkin seeds with a quick, creamy sauce and protein rich quinoa.



serves 2

  • 1 medium butternut squash, peeled and chopped into small cubes
  • 2 Tbsp olive oil, divided
  • 1/2 tsp garlic powder
  • sea salt & fresh ground pepper
  • 1/2 cup quinoa, dry
  • 1 cup water
  • 1 cup hummus
  • 2 Tbsp apple cider vinegar (or lemon juice)
  • 2 cups kale (packed), chopped and tough stems removed
  • 1 cup chickpeas, rinsed and drained (from the can)
  • 2 Tbsp pumpkin seeds

Tips & Nutrition

You can use pre-cut or frozen butternut squash to save time. If you do use fresh, you'll likely have leftover roasted squash which you can use in a salad, enjoy on its own dipped in hummus or blend into a soup.

You can make extra quinoa so you have a bowl for lunch the next day. You can also change it up and put it all in a wrap or on a bed of greens.


Heat your oven to 400 and line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl toss the chopped butternut squash with 1 Tbsp of olive oil, garlic powder and salt and pepper. Spread the squash out on the prepared baking sheet and cook in the oven for 25-30 minute until tender and the edges are a light golden brown.

While the squash is cooking, cook the quinoa. In a medium pot with a lid, combine 1/2 cup of dry quinoa with 1 cup of water and bring to boil. Turn the heat down to the lowest setting, cover and cook for 15 minutes until all the water is absorbed and its fluffy.

Make the sauce by whisking the hummus and apple cider vinegar together in a medium size bowl until well combined and creamy.

Next, lightly sauté the kale. In a large size sauté or frying pan, add the chopped kale, 1 Tbsp of olive oil and a sprinkle of salt and pepper and cook over low heat stirring often until the kale is lightly cooked.

Put your bowl together by adding the roasted butternut squash, quinoa, sautéed kale, and chickpeas. Top it with a few spoonfuls of sauce and sprinkle with pumpkin seeds.


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