Warm Harvest Quinoa Bowl

For the roasted butternut squash: Toss cubed butternut squash with olive oil and sea salt. Roast in the oven at 400F for 25 minutes.

For the garlic hummus dressing: Whisk 1/4 cup garlic hummus (or classic hummus with added garlic powder for flavor) and 3 tbsp water until creamy. Adjust water amount based on your desired consistency.

Assemble the bowl: To a large serving bowl, add the kale and coat in a very generous few pours of olive oil and lemon juice. Add salt and garlic powder, then massage with your hands for about 4-5 minutes, really making sure to break down the leaves (this makes them less bitter and significantly easier to digest). Once the kale is massaged, toss in the remaining mix-ins (cooked quinoa, roasted butternut squash, craisins, pumpkin seeds, vegan feta cheese), along with more sea salt and garlic powder if desired. Pour the prepared dressing over top, toss everything very well using salad tongs, and enjoy! This bowl can be stored in the fridge for up to a week. It can be served hot or cold. For dinner, reheat on the stovetop and stir in some precooked quinoa for extra nourishment.