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Roasted Delicata + Cabbage Quinoa Bowls with Creamy Dijon Dressing

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4

Ingredients

  • 12-16 oz delicata squash (about 1 small), cut into 1-inch pieces (about 2 cups)
  • 6 cups chopped or sliced cabbage (from about ½ cabbage or 1.25 lbs)*
  • 3 tbsp olive oil
  • 2 tsp dried rosemary (or use 1 tbsp chopped fresh)
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • ¼ tsp ground cinnamon
  • 1 cup quinoa
  • 1 apple, chopped (about 1 ½ cups)
  • ½-1 cup grated or crumbled cheese (cheddar, feta, goat, etc…)
  • ½ cup chopped toasted pecans or walnuts
  • Chopped parsley, for topping

For the dressing:

  • ¼ cup olive oil
  • 3 tbsp apple cider vinegar
  • 2 tbsp dijon mustard
  • 1 tbsp tahini
  • 2 tsp maple syrup
  • ½ tsp kosher salt
  • *Quarter the cabbage then slice into about ¾-inch thick slices. You want big cabbage chunks. If you cut too small, they’ll get too burnt. You can watch the video for reference!
  • Pro tip: ~ one of the keys to delicious bowls and salads is making sure every element is seasoned well. I like to do this with quinoa - once the quinoa is cooked and fluffed add 1 tablespoon olive oil, 1 tablespoon apple cider vinegar, and ½ teaspoon salt and mix it all up. This is totally optional, but recommended!

Items you can prep ahead (optional)

  • Cut 12-16 oz delicata squash (about 1 small) into 1-inch pieces (about 2 cups)
  • Chop or slice 6 cups cabbage
  • Roast the veggies
  • Cook 1 cup quinoa
  • Toast and chop ½ cup pecans or walnuts
  • Chop parsley, for topping

Instructions

  • Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper.
  • Add cabbage and squash to the baking sheet. Drizzle with oil and sprinkle on the rosemary, salt, garlic, and cinnamon. Use your hands to toss everything to coat in the oil and spices, then spread into an even layer. Bake for 20-25 minutes or until the squash is cooked through and beginning to turn golden and cabbage is charred in spots.
  • In a medium pot, add the quinoa and 1 ½ cups water. Cover with a lid, bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes or until the quinoa is cooked through. Fluff with a fork.
  • In a jar with a lid, add the oil, vinegar, mustard, tahini, maple syrup, and salt and shake vigorously to combine.
  • Serve the roasted veggies and apples over the quinoa. Drizzle generously with the dressing then top with cheese, nuts, and herbs.

Notes

Substitutions:

  • Use any winter squash or even sweet potatoes in place of delicata. 
  • Sub cauliflower (or any other roastable veggie for that matter)for the cabbage.
  • Use 1 tablespoon chopped fresh rosemary instead of dried
  • If you don’t have tahini, skip it or use almond butter. 

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Veggies: up to 5 days in the fridge
    • Quinoa: up to 6 days in the fridge or freeze for up to 2 months
    • Dressing: up to 6 days in the fridge

Leftovers + Repurposing:

  • Warm up the veggies and quinoa. Top with all the toppings and dressing.
  • Toss the quinoa and veggies together with the dressing for more of a grain salad.
  • Serve with some grilled or cooked protein (chicken or sausage) or top with a fried egg.