Quinoa Power Bowls

1. Preheat oven to 400ºF. Meanwhile, bring 4 cups stock (or water) to a boil in a large pot on high heat. If using water and bouillon cubes, once the water boils, toss in the bouillon cubes and stir until they dissolve. Quickly rinse quinoa under cold water, then add to the boiling stock. Reduce heat to low, cover and simmer for 25 minutes.

2. While oven preheats, peel the butternut squash, cut off the ends, cut in half lengthwise and remove the seeds. Cut into 1-inch cubes and place in a roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.

3. Drain and rinse the garbanzo beans. Pour into a roast pan and drizzle with the remaining tablespoon of olive oil and salt and pepper. Place the garbanzo beans and squash in the oven and roast for 25 minutes, stirring halfway through.

4. Dice the tomatoes and set aside.

5. Add all of the avocado yogurt sauce ingredients to a blender or food processor and puree until smooth. Place in the fridge until everything else has finished cooking.

6. Place the squash, garbanzo beans, quinoa and tomatoes into separate bowls with spoons for serving. Dish up as much as you want and top with avocado yogurt sauce and torn basil leaves.