3/4 cup quinoa + 1 1/2 cups vegetable broth
1 cup butternut squash
1 plantain, sliced into 1/2 inch slices
1/2 of 1 avocado
1/2 of 1 red bell pepper, thinly sliced
Creamy Curry Sauce-
1 tsp curry powder
1 tbs coconut aminos
1 tbs maple syrup
1 tbs fresh lime juice
2 tbs tahini
Step 1 - Preheat your oven to 425 degrees Fahrenheit and place your butternut squash and plantain onto a parchment lined baking sheet. Bake for 20 minutes.
Step 2 - Combine quinoa and vegetable broth into a pot. Bring to a boil over high-heat, then lower heat to low, cover, and cook for 15 minutes, or until quinoa becomes fluffy and liquid has fully evaporated.
Step 3 - Grab a bowl, fill with quinoa, then top with butternut squash, plantain, avocado, and red bell pepper.
Step 4 - Combine sauce ingredients together in a bowl and mix until well combined.
Step 5- Drizzle sauce on top of bowl and enjoy.