Kale and Kabocha Squash Power Bowl

The robust flavour of kale and the earthy taste of kabocha squash combine especially well with ginger curry vinaigrette. This power bowl is jam packed with flavour and healthy nutrition, making it a great choice for clean eating diet. Serve this hearty salad as a main or as a side with fish or chicken

Ingredients

1 medium size kabocha squash
1 bunch of kale
1 large orange, peel and cut into bite size pieces
1 red bell pepper, cut into bite size pieces
1 ½ cups cooked quinoa
FOR THE GINGER CURRY VINNAIGRETTE
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. extra virgin olive oil plus some for brushing the squash
1 Tbsp. tamari sauce
1 Tbsp. minced ginger (about 1-inch)
1 tsp. agave nectar or pure maple syrup
½ tsp. curry powder
Sea salt and ground black pepper to taste
NOTE: All ingredients including spices must be gluten-free and preferably organic

Instructions

Preheat oven to 375 F
Cut kabocha squash in half and remove the seeds. Slice into ½-inch pieces and place on a baking sheet lined with parchment paper. Brush kabocha squash with olive oil and bake for 15 – 20 minutes or until fully cooked. Leave the skin on and cut into bite size pieces
Wash the kale thoroughly and remove the stems, then slice into thin strips
Place kale, kabocha, orange, pepper and quinoa in a large bowl
Whisk the vinaigrette ingredients together and pour over the vegetables
Toss everything together until all the ingredients are well covered and refrigerate for 1 hour. Stir just before serving


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