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photo Steamed Butternut Squash over Quinoa with Southwestern Tahini Sauce Recipe | Say Mmm

Steamed Butternut Squash over Quinoa with Southwestern Tahini Sauce

Steamed butternut squash, kale and quinoa topped with a southwestern tahini sauce and pepitas make for a well-rounded and nutritious dinner! Vegan Yack Attack
3 Servings - 40 min - veganyackattack.com
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Servings:3  | Calories:464 | Total Fat:17g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 17g
26 %
Sat Fat 2g
10 %
Total Carb 67g
22 %
Fiber 12g
48 %
Sugars 6g
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Cholesterol 0mg
0 %
Sodium 131mg
5 %
Protein 18g
35 %
Calories:
29% Tahini
25% Others combined
22% Quinoa
22% Quinoa
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 2 items in the list.
Incomplete info for : Pepitas, Liquid Aminos

Ingredients

1/2 C. White Quinoa
1/2 C. Red Quinoa
2 1/2 C. Vegetable Broth (plus 1 tsp. of salt if you use no-salt added)
2 C. Butternut Squash, Peeled, seeded and cut into 3 / 8″ Chunks
1 C. Carrot, 1 / 4” thick slices
2 1/2 C. Kale, No ribs and torn into bite-sized pieces (Packed)
1 C. Portobello Mushroom, Chopped
1/4 Cup Green Onions, Chopped
2 Tbsp. Roasted Pepitas, (pumpkin seeds) unsalted
1/4 C. Water
1/4 C. Tahini
1 Tbsp. Nutritional Yeast
2 tsp. Apple Cider Vinegar
2 tsp. Liquid Aminos
1 tsp. Liquid Smoke
3/4 tsp. Onion Powder
1/2 tsp. Smoked Paprika
1/4 tsp. Chili Powder
1/4 tsp. Ground Cumin

Directions : View recipe directions on veganyackattack.com
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