This bowl is comforting, nourishing, and totally holiday-approved. At Perfect Form LA, we love using seasonal ingredients that support your energy and digestion while still feeling like true comfort food.
INGREDIENTS (SERVES 3–4)
For the Bowl:
- 1 medium butternut squash, peeled and cubed
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable or chicken broth
- 2 cups kale, chopped (or spinach)
- 1 Honeycrisp apple, diced
- ¼ cup dried unsweetened cranberries
- ¼ cup toasted pumpkin seeds (pepitas)
- 1 tbsp olive oil or avocado oil
- Salt & pepper to taste
- Optional protein: grilled chicken, turkey, tofu, or salmon
Maple-Dijon Dressing:
- 2 tbsp olive oil
- 1 tbsp maple syrup (optional)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt & pepper
DIRECTIONS
1. Roast the Butternut Squash
Preheat oven to 400°F. Toss squash with oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes, flipping halfway until golden and tender.
2. Cook the Quinoa
Add quinoa and broth to a pot. Bring to a boil, then cover and simmer 12–15 minutes until fluffy.
3. Prep the Greens
Massage kale with a tiny bit of olive oil (makes it softer and easier to digest). If using spinach, skip this step.
4. Make the Dressing
Whisk together all dressing ingredients until smooth.
5. Assemble the Bowl
Layer quinoa → kale → roasted squash → apples → cranberries → pumpkin seeds. Drizzle with dressing. Top with optional protein.
Why This Recipe Works for PFLA Clients
- High in fiber → great for digestion and blood sugar stability
- Seasonal ingredients → more nutrients + better flavor in fall
- Easy to meal prep → stays fresh for 3–4 days
- Balanced macros → carbs + healthy fats + greens + optional protein
- Anti-inflammatory → thanks to squash, kale, and apple cider vinegar
This bowl is comforting, nourishing, and totally holiday-approved.