Quinoa blends energizing carbs and plant protein in each bite! Better nutrition better be delicious, plant-based, and doable, so make your quinoa ahead of time for better bowls all week. Are you a practitioner? Check out our all-in-one system to grow your business.
Preheat oven to 400 degrees. Line cookie sheet with unbleached parchment paper. Toss squash with 1 Tbsp. coconut oil, thinly sliced onion and season with salt & pepper.
Cook until golden and slightly browned, ~35 – 45 minute.
Toss kale with remaining ½ Tbsp coconut oil, and season with salt & pepper.
When squash is just about done, before removing from the over, place the chopped kale on top of the roasting butternut squash for ~5 minutes, to steam it. Make sure not to roast the kale for to long otherwise it will turn into kale chips.
Remove from oven and mix with the quinoa and white beans, top with hemp seeds and serve warm with vinaigrette.