Quinoa Power Bowls

Directions

1. 1
   1.
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   Preheat oven to 400 degrees F. Meanwhile, bring 4 cups stock (or water) to a boil in a large pot on high heat.
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   If using water and bouillon cubes, once the water boils, toss in the bouillon cubes and stir until they dissolve.
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   Quickly rinse quinoa under cold water, then add to the boiling stock.
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   Reduce heat to low, cover and simmer for 25 minutes.
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   2.
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   While oven preheats, peel the butternut squash, cut off the ends, cut in half lengthwise and remove the seeds.
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   Cut into 1-inch cubes and place in a roasting pan.
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   Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
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    3.
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    Drain and rinse the garbanzo beans.
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    Pour into a roast pan and drizzle with the remaining tablespoon of olive oil and salt and pepper.
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    Place the garbanzo beans and squash in the oven and roast for 25 minutes, stirring halfway through.
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    4.
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    Dice the tomatoes and set aside.
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    5.
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    Add all of the avocado yogurt sauce ingredients to a blender or food processor and puree until smooth.
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    Place in the fridge until everything else has finished cooking.
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    6.
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    Place the squash, garbanzo beans, quinoa and tomatoes into separate bowls with spoons for serving.
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    Dish up as much as you want and top with avocado yogurt sauce and torn basil leaves.