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Wholesome Fall Pregnancy Nutrition Bowl Easy Second Trimester Energy Boost

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A hearty and nourishing fall-inspired bowl packed with roasted butternut squash, quinoa, leafy greens, chickpeas, and a creamy maple-tahini dressing, designed to boost energy during the second trimester of pregnancy.

Ingredients

Scale
  • 2 cups roasted butternut squash, peeled and cubed
  • 1 cup uncooked quinoa
  • 2 cups baby spinach or kale, roughly chopped
  • 1 cup canned chickpeas, drained and rinsed
  • 1/4 cup toasted pumpkin seeds (pepitas)
  • 2 tablespoons pure maple syrup
  • 3 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cinnamon (optional)
  • Sea salt and black pepper to taste
  • 1/2 teaspoon garlic powder (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Peel, seed, and cube about 2 cups of butternut squash into roughly 1-inch pieces. Toss them in 1 tablespoon of olive oil, 1/2 teaspoon of cinnamon (if using), a pinch of sea salt, and black pepper. Spread evenly on the baking sheet.
  3. Drain and rinse 1 cup of canned chickpeas. Pat dry with a paper towel to remove excess moisture. Toss with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, and a pinch of salt and pepper. Spread them on the same baking sheet, keeping them separate from the squash.
  4. Roast squash and chickpeas for 25-30 minutes, stirring halfway through, until squash is tender and slightly caramelized and chickpeas are crunchy but not burnt.
  5. While roasting, rinse 1 cup quinoa under cold water in a fine mesh sieve. Combine quinoa with 2 cups water in a medium saucepan. Bring to a boil, then reduce to a low simmer, cover, and cook for 15 minutes. Remove from heat and let it steam covered for 5 more minutes. Fluff with a fork.
  6. In a small bowl, whisk together 3 tablespoons tahini, 2 tablespoons pure maple syrup, 1 tablespoon fresh lemon juice, and a pinch of salt. Slowly add water, 1 tablespoon at a time, until the dressing reaches a creamy, pourable consistency.
  7. In a large mixing bowl, combine the cooked quinoa, roasted butternut squash, chickpeas, and 2 cups chopped baby spinach or kale. Toss gently to mix.
  8. Drizzle the maple-tahini dressing over the bowl and sprinkle 1/4 cup toasted pumpkin seeds on top.
  9. Serve immediately or let cool to room temperature before storing leftovers.

Notes

Pat chickpeas dry before roasting to ensure crispiness. Rinse quinoa well to avoid bitterness. Add water slowly to tahini dressing to achieve desired consistency. Warm tahini slightly if thick. Toss greens last to prevent wilting. Roast extra squash and chickpeas ahead for quicker assembly.

Nutrition

Keywords: pregnancy nutrition, fall recipe, quinoa bowl, butternut squash, second trimester, healthy pregnancy, energy boost, wholesome bowl, maple tahini dressing, roasted chickpeas

Find it online: https://freshforkful.com/wholesome-fall-pregnancy-nutrition-bowl-easy-second-trimester-energy-boost/