This meal is incredibly delicious and easy to make. It is healthy, gluten free, and vegan friendly!
Here is what you need:
1 cup diced acorn squash
1 Cup Diced butter nut squash
1 cup diced yellow beets
Dash of cumin
2 cups vegetable broth
1 teaspoon curry powder
1 teaspoon cinnamon
1 cup of sprouted Quina, rice mix
I can chick peas
1 diced Apple
Diced almond
Diced pecans
Diced pumpkin seeds
Seeds from 1 whole pomegranate
Step 1 Pre heat oven 425
Brush the squash and beets with coconut oil
Dice the squash and beets and add into a pot.
Add salt, pepper, and cumin and cook for 2o minutes until beet and squash are soft
Step 2
Cook quinoa/rice mix.
Add 2 cups of water and 1 cup of the quinoa/rice into a pot and bring to a boil.
Fluff and let simmer until water has evaporated.
Step 3
Add the vegetable broth, cinnamon and chickpeas to the quinoa/rice mix and mix together.
Step 4
Add all beets and squash to quinoa/rice mix. Last add in apple, almond, pecans, pumpkin seeds and pomegranate.
Serve and enjoy!
