Roasted Butternut Squash and Quinoa Bowl

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 cup quinoa, rinsed
• 4 cups kale, chopped
• 1 15oz can chickpeas, drained and rinsed
• 1/4 cup pumpkin seeds
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.