Hearty, delicious and FULL of Fall flavor! Super low WW points and clean eating!
Makes a GREAT side dish or meal!! The perfect pairing of sweet & savory!
Full recipe in video below!
1 cup uncooked Quinoa
12 ounces cubed Butternut Squash
3 small Carrots
1 small Sweet Potato
4 cloves Garlic
2 tablespoons Vegetable Broth
2 tablespoons Nutritional Yeast
1 teaspoon Stone Ground Mustard
1/2 teaspoon Onion Powder
1 teaspoon Salt
1 Red Bell Pepper- diced
1 15 ounce can Black Beans- drained & rinsed
1 15 ounce can Corn- drained
Cook Quinoa according to package instructions.
Steam or boil squash, carrots, sweet potato and garlic until soft. When cooked, add potato mixture, veggie broth, nutritional yeast, mustard, onion powder & salt puree in a blender or food processor until smooth.
Mix sauce, quinoa, pepper, beans and corn together and add in sauce. Stir to combine.
Spray a 6x9 baking dish with nonstick cooking spray and add mixture to dish. Spread evenly and bake a 375 for 20-25 minutes or until cooked through. Enjoy!
Recipe inspiration from yummly.com