Winter Vegetable Grain Bowl

February 14, 2023


With a base of protein-packed quinoa and crunch from fresh red cabbage and winter apples, this grain bowl is cozy with roasted squash and drizzled with a savory ginger dressing. This recipe is vegan and easy to dress up with your favorite mix-ins! We recommend adding seared tofu, toasted nuts, seared salmon, and more if you’d like to bulk it out.



1 Local Roots red cabbage
1 Local Roots butternut squash
¼ tsp salt
¼ tsp cumin
¼ tsp ground ginger
2 tsp olive oil
2 Local Roots apples
1 bunch cilantro
1 cup quinoa
¼ cup sesame oil
2 tbsp soy sauce
1 tbsp apple cider vinegar
1 ½ tbsp sugar
1 tbsp sesame seeds



  1. Preheat the oven to 350 degrees Fahrenheit. In a small pot, add 1 cup quinoa and 1 ¾ cups of water and a large pinch of salt. Cover and bring to a simmer and cook for 15-20 minutes.
  2. Remove the skin and seeds from the butternut squash and then cut into cubes. On a baking sheet, drizzle over 2 tsp olive oil and ¼ tsp each of salt, cumin, and ground ginger. Toss the butternut squash cubes on and roast in the oven for 20-25 minutes.
  3. To make the ginger dressing, in a food processor, blender, or bowl with a whisk, whiz together ¼ sesame oil, 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 ½ tbsp sugar, and 1 tbsp sesame seeds. Taste for seasoning, then set aside.
  4. Thinly slice the red cabbage and roughly chop the cilantro, then thinly slice the apples.
  5. When the quinoa is ready, fluff with a fork and then add to bowls.
  6. Arrange the red cabbage, cilantro, apples, and roasted butternut squash on top of the quinoa. Drizzle the ginger dressing over the top and enjoy!


This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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