4 large eggs
3 tbsp (40 mL) canola oil
3 garlic cloves, minced
2 cups (500 mL) fresh butternut squash, peeled and cut into 1-inch cubes OR frozen butternut squash chunks*
2 cups (500 mL) fresh broccoli florets, chopped OR frozen broccoli florets
1-14oz (396 mL) can chickpeas, drained and rinsed
salt and pepper
2 cups (500 mL) chicken or vegetable broth
1 cup (250 mL) quinoa or rice
¼ cup (50 mL) unsalted pumpkin seeds (pepitas), divided
1/3 cup (75 mL) goat cheese, crumbled and divided
1/3 cup (75 mL) canola oil
3 Tbsp (45 mL) white wine vinegar
1 Tbsp (15 mL) maple syrup
1 tsp (5 mL) grainy Dijon mustard
Preheat oven to 400°F (200°C). While the oven is preheating, place eggs in a medium sized pot filled with cool water and bring to a boil. Once a rolling boil is reached turn off heat, cover with a lid and allow the eggs to cook for 10 minutes. Remove from water and place in an ice bath. Once cooled, peel eggs, cut in half and set aside.
Combine oil and garlic in a small bowl. Place butternut squash on one third of a baking sheet. Add the broccoli and chickpeas, placing them on the same baking sheet. Drizzle with canola oil and garlic mixture and sprinkle with salt and pepper. Toss to coat. Bake for 25 minutes, stirring halfway through.
Prepare quinoa or rice according to the package directions using 2 cups (500 mL) broth.
Combine the vinaigrette ingredients in a mason jar, cover with a lid and shake until emulsified.
To serve, divide cooked quinoa, roasted vegetables and chickpeas, pumpkin seeds and goat cheese into bowls and top each bowl with two hard-cooked egg halves.
Drizzle vinaigrette over each bowl.
Makes 4 servings.
*Substitute butternut squash for sweet potato if desired.
Nutrients per serving:
Carbohydrate 62 g
Protein 24 g
Fat 44 g
Sodium 889 mg
Fibre 11 g