South African Vegan Bobotie Brunch Bowl with Butternut Squash Hash & Coconut Yogurt

Allergens

Nuts (cashews and almonds)

Ingredients

• 2 cups butternut squash, cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1/2 cup raisins or dried cranberries
• 1/4 cup cashews, soaked and chopped
• 1/4 cup almonds, chopped
• 1/2 cup coconut yogurt
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, toss the butternut squash with olive oil, salt, pepper, cumin, and coriander. Spread on a baking sheet and roast for 20 25 minutes until tender.
3. Meanwhile, cook quinoa according to package instructions using vegetable broth instead of water. Fluff and set aside.
4. In a mixing bowl, combine raisins or dried cranberries, cashews, almonds, and cooked quinoa. Stir in the roasted butternut squash.
5. Divide the mixture into two bowls, and top with a generous dollop of coconut yogurt. Garnish with fresh parsley.

Chef’s Insight

To elevate the dish, try using heirloom varieties of butternut squash for a more vibrant color and unique texture.

Notes

Feel free to add more spices or herbs to suit your taste preference.