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Try These Fall Veggie Bowls With Charred Avocado for Meatless Monday

www.cookinglight.com
  • minutes
  • Serves

INGREDIENTS

4 cups

water

2

pkg. boil-in-bag quinoa

1 tbsp

unsalted butter

2 cups

grated peeled butternut squash

1/4 cup

chopped fresh flat-leaf parsley

1

firm-ripe avocado

Cooking spray

2 tbsp

extra-virgin olive oil

2 tbsp

rice vinegar

1 tbsp

agave nectar

3/4 tsp

kosher salt

1/2 tsp

black pepper

6 oz

peeled cooked beets, quartered

1

medium Bosc pear, thinly sliced

1 cup

thinly sliced radishes

2 oz

blue cheese, crumbled (about 1/2 cup)

1/4 cup

sliced almonds, toasted