When the weather turns cooler I always find myself craving warm comforting foods instead of fresh salads-yet still want to make an effort to fuel with plenty of produce to keep my energy levels and digestion top notch! One of my favorite ways to do that come fall is through veggie power bowls that are perfect for lunches or easy dinners. The options are endless with a bowl, but in the cooler months, my go to’s are warming foods like sweet potato, butternut squash, quinoa, pumpkin seeds and warm poblano pepper salsas. 

While the cool, holiday months are fun times for comfort foods, those foods don’t have to make us feel sluggish! Foods that are peaked for seasonal freshness tend to meet both our natural cravings and comfort level. 

In the fall months foods to look for are things like:

Squash

Kale

Beets

Root Vegetables

Pineapple

Pear

Onions

Herbs

Leeks

Avocado

Carrots

Brussel Sprouts

Apples

Bananas 

For this warming bowl we’ll use butternut squash, quinoa, cilantro, poblano peppers and avocado. For added protein, 4-6 oz of grilled chicken or salmon would be delicious!

Ingredients:

• 1 whole butternut squash
• 1 cup quinoa (raw)
• 1 avocado
• 1 bunch cilantro
• 1 lime
• 2 poblano peppers
• 1-2 cups chicken or vegetable broth
• 2 tsp cumin
• 1 tbsp salt
• 2 tsp pepper
• 3 tbsp olive oil
• 2 cups tomatillos

Directions:

Start by peeling, dicing, and rubbing your butternut squash with 2 tbsp olive oil, and salt and 2 tsp salt and 1 tsp pepper. Next, chop and deseed your poblano peppers and tomatillos, rubbing with 1-2 tbsp olive oil, and a dash of salt and pepper. Roast tomatillos, poblanos, and squash on 375F for 35-45 minutes or until tender. 

While the tomatillos, peppers and squash roast, cook 1 cup quinoa according to directions and set aside. Next, wash and trim your cilantro leaves and dice the avocado. 

Once vegetables are roasted, place the tomatillos & poblanos in a high powered blender tor food processor to pulse for 15-25 seconds or until smooth. Add juice of 1 lime, 2 tsp cumin, 1 cup broth (add more for desired consistency), 1/2 bunch cilantro, 1 tsp salt, & 1 tsp pepper. Assemble bowl with 1 cup squash, 1/2 cup cooked quinoa, & 1/3 avocado. Pour 1/2 cup poblano sauce over the bowl and top with extra cilantro, salt, pepper and protein if desired.

Enjoy!