Roasted Squash, Garlic Kale and Quinoa Grain Bowl by @nourishing.amy

On the table in 35mins

Serves 2



  • 100g quinoa 
  • ¼ bottle Sacla' Vegan Aioli Salad Dressing 
  • ½ butternut squash
  • 60g kale 
  • 50g raisins 
  • 1 tin chickpeas (drained)
  • 40g chopped hazelnuts 
  • 1 lime wedge 
  • 1 handul fresh herbs 
  • 2 tbsp. pomegramate 
  • 1 tbsp. smoked paprika 
  • 1 tsp. ground cumin 
  • 1 tsp. olive oil 


  1. Peel and chop the butternut squash into bite-size cubes and place on a large tray with the drained chickpeas. 
  2. Sprinkle over the smoked paprika, ground cumin and olive oil. 
  3. Roast at 180°C/160 fan for 30-40 minutes until tender. 
  4. Add the quinoa to a pan and cook until it is bought to the boil. 
  5. Next, add the kale to a bowl and tear the leaves. Pour over 40ml of Sacla' Vegan Aioli Salad Dressing and massage with your hands. Stir in the raisins. 
  6. To plate up, divide the kale between the two bowls, top with the quinoa, roasted squash and chickpeas. 
  7. Sprinkle over the chopped hazelnuts, fresh herbs, pomegranate, lime wedges and more Vegan Aioli Dressing! 

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