Trying to avoid grains and wheat? That shouldn’t stop you from enjoying a warm meal as the seasons shift! We’ve combined roasted butternut squash, with maple-syrup roasted sweet potatoes and quinoa to create this delicious superfood bowl of goodness. Served chilled or warm, this bowl will leave you feeling like a million bucks. Here's a breakdown of just how nutritious these ingredients are:

Quinoa – Excellent source of protein, rich in fiber, iron, lysine, magnesium, Riboflavin (B2), and manganese.

Pumpkin Seeds-  One of the highest protein packed seeds (9g of protein per 1 ounce of seeds), packed with antioxidants and fiber.

Sweet Potato- Excellent source of vitamin A (anti-aging powerhouse), good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6.

Butternut Squash- Good source of fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.

Goji Berries- Contain vitamin C, vitamin B2, vitamin A, iron, selenium and other antioxidants (notably polysaccharides).

Cranberries- Excellent source of antioxidants and packed with vitamin C, fiber and low in natural sugar.

Superfood Bowl

Yield: 2 servings

Ingredients:

• 1 butternut squash (preferably organic) cored and chopped into chunks
• 1 large sweet potato, peeled and chopped into chunks
• 1 cup quinoa
• 100g of mixed pumpkin seeds, sunflowers seeds, golden and normal flaxseeds
• a bunch of small basil leaves
• 50ml of maple syrup
• 50ml of extra virgin olive oil plus 4 extra tablespoons
• 50g of dried cranberries and/or goji berries
• 1 cup of hot water
• salt and pepper
• freshly-grated nutmeg

Directions:

1. Preheat the oven to 355° Fahrenheit.
2. Cook the quinoa in salty, boiling water, making sure not to overcook it.
3. Drain, mix with a couple of tablespoon of extra virgin olive oil, set aside and keep warm.
4. Mix the chopped butternut squash with 2 tablespoons of oil, add salt and pepper and a quarter of a teaspoon of nutmeg.
5. Pour the squash into an oven dish and roast in the oven for 20/25 minutes or until golden. Set aside and keep warm.
6. Combine 50ml of olive oil with the maple syrup. Mix well with the sweet potatoes, add salt and a quarter of a teaspoon of nutmeg.
7. Pour the mixture into a baking dish and roast in the oven for 20/25 minutes or until golden. Check the potatoes while cooking to ensure they are cooked evenly, gently stirring them a couple of times.
8. Soak the goji berries in the cup of hot water for 5 minutes, then drain.
9. Mix the quinoa in a bowl with the mixed seeds, goji berries, cranberries, roasted squash and sweet potatoes. Make sure you include the juices of the butternut and sweet potatoes to enhance the richness of the flavor.
10. Serve with basil leaves scattered on top and a pinch of freshly-grated nutmeg.