Butternut squash and kale quinoa bowl

Serves 1


100g cooked quinoa

1/4 butternut squash, peeled and chopped into cubes

Pine nuts

Mixed herbs

Olive oil

30g curly kale, roughly chopped and stems removed


Coconut oil

3 radishes, sliced

1/4 green bell pepper, sliced

Pomegranate seeds

1 egg




1. Preheat oven to 200. Place butternut squash cubes on a baking tray, drizzle with olive oil, mixed herbs, salt and pepper. Put into the oven for 25 to 30 minutes. A few minutes before the butternut is done, add some pine nuts.

2. In a heated pan, melt some coconut oil. Add curly kale and sprinkle with paprika, salt and pepper.

3. Heat up some water in a pot. When it’s boiling, add the egg and cook for 5 minutes. Take out of the boiling water, run under cold water then peel.

4. In a bowl, place the cooked quinoa. Place radish, green pepper, roasted squash and pine nuts, kale and soft-boiled egg. Sprinkle with pomegranate seeds.

5. Mix ingredients together and enjoy!

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