Caramelized Veggie Bowl

Serves 4

• 2 tablespoons vegetable oil
• 3 cups diced butternut squash
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tablespoon ginger, peeled and grated
• 8 ounces baby portabello mushrooms, roughly chopped
• 1 ½ tablespoons balsamic vinegar
• 1 ½ tablespoons soy sauce
• 1 ½ cups cooked quinoa
• 2-3 cups kale, stalks removed and finely chopped

1. Heat oil in a skillet over high heat.
   
2. Add squash and cook until it starts to caramelize, about 5 min. Flip pieces and cook for 3 min. Push squash to one side.
   
3. Reduce heat to medium-high. Sauté onions for about 2 min., then add garlic and ginger. Cook for 2 min., combine with the squash, and push all to the side.
   
4. Add mushrooms and cook without turning for 4 min. Add vinegar, soy sauce, and quinoa to the pan, and mix everything together.
   
5. Add kale and 1 tablespoon of water, and cover. Steam for 2 min. or until kale is wilted but remains a vibrant green.
   
6. Uncover, stir together, and serve in bowls.