meal

Harvest Quinoa and Roasted Veggie Bowl

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by Akhtar Nawab

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  • High Fat

    High Fat

  • Vegetarian

    Vegetarian

  • Vegan

    Vegan

  • Soy Free

    Soy Free

  • Gluten Free

    Gluten Free

meal

Inspired by the bounty of fall's harvest, this warming quinoa bowl is as satisfying as it is delicious. Winter vegetables like butternut squash, sweet potatoes, parsnips, leeks, and celery root are seasoned with fragrant five spice and roasted until sweet and caramelized. The veggies are served over a bed of red quinoa with a tart and tangy corn-cranberry relish and creamy apple cider vinaigrette to bring it all together.

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Nutritional facts

Protein

11g

Carbs

92g

Calories

690

Fat

35g

Ingredients

Apple Cider Vinegar, Black Pepper, Butternut Squash, Celery Root, Cilantro, Corn, Cumin, Dijon Mustard, Dried Cranberries, Five Spice, Kosher Salt, Leeks, Light Brown Sugar, Lime Juice, Mint, Parsnips, Pineapple Juice, Quinoa, Red Bell Peppers, Red Onions, Sugar, Sweet Potatoes

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About Akhtar Nawab

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Akhtar Nawab is chef and owner of Alta Calidad in New York, Otra Vez in New Orleans, and Prather’s on the Alley in Washington, DC. He is also founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group which offers bespoke solutions for culinary-driven concepts across the country. Nawab’s innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab’s debut cookbook will be available August 2020.

You can find Akhtar Nawab’s meals in...

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