Senegalese Inspired Vegetable & Fonio Bowl

Ingredients

• 1 cup Fonio
• about 450 g Broccoli florets
• 1 medium Butternut squash
• 0.5 Red onion
• 4 tbsp Olive oil
• 1 tbsp Ginger
• 1 tsp Turmeric
• 2 tbsp Lime juice
• 1 tsp Maple syrup
• 2 cups Water
• 0.25 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Cut the about 450 g broccoli florets into bite-sized pieces. Peel the 0.5 red onion and cut it into bite-sized pieces. Peel the 1 medium butternut squash, remove the seeds, and cut it into bite-sized pieces.
3. 3In a large bowl, combine the cut broccoli, red onion, and butternut squash. Add 2 tbsp olive oil, 0.25 tsp salt, and 0.25 tsp black pepper to the vegetables. Toss everything together until the vegetables are evenly coated. Spread the coated vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until the vegetables are tender when pierced with a fork and have lightly browned edges.
4. 4While the vegetables are roasting, place 1 cup fonio in a fine-mesh sieve and rinse it under cold running water. In a medium saucepan, combine the rinsed 1 cup fonio with 2 cups water and 0.25 tsp salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 5-7 minutes, or until the fonio is tender and all the water has been absorbed. Remove from heat and let it sit, covered, for 5 minutes.
5. 5In a small bowl, whisk together the remaining 2 tbsp olive oil, 1 tbsp grated ginger, 1 tsp turmeric, 2 tbsp lime juice, and 1 tsp maple syrup until well combined. This is your ginger-turmeric dressing.
6. 6Fluff the cooked 1 cup fonio with a fork. Divide the cooked fonio among four bowls. Top the fonio with the roasted vegetables. Drizzle the ginger-turmeric dressing evenly over the fonio and vegetables in each bowl.

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