Nancy’s Recipes

Entrees

Roasted Winter Veggie Bowl with Spicy Lowfat Yogurt Sauce

Featured Product: Nancy’s Organic Lowfat Yogurt

 

Ingredients

Veggie Bowl

  • ½ C. Butternut or Acorn Squash, cubed
  • ¼ C. Red Onion, coarsely chopped
  • 1 Tbsp. Olive Oil
  • Kosher Salt and Pepper, to taste
  • 3 Tbsp. Spicy Yogurt Sauce (see below)
  • 1 C. Cooked Quinoa
  • ½ C. Winter Greens

Spicy Yogurt Sauce

  • 3/4 C. Nancy’s Organic Lowfat Yogurt
  • 2 Tbsp. Olive Oil
  • 1/4 C. Raw Almonds, chopped
  • 2 Tbsp. Lemon Juice, fresh
  • 3 Tbsp. Nutritional Yeast
  • 2 Garlic Cloves, chopped
  • 2 tsp. Liquid Aminos
  • 1/2 tsp. Kosher Salt
  • 1/2 tsp. Cumin
  • 1/2 tsp. Chili Powder
  • 1/4 tsp. Coriander
  • 1/4 tsp. Paprika

 

Directions

    1. Preheat the oven to 375 degrees and line a baking sheet with foil.
    2. Toss the prepared squash and onion in olive oil and season with salt and pepper. Roast for 20-30 minutes, until tender and just browned.
    3. To make the sauce, combine all ingredients in a blender. Blend until smooth.
    4. To serve, spoon the sauce in the bottom of the bowl. Layer cooked quinoa and greens overtop, finishing with roasted squash and onions. Season with more salt and pepper, as desired.