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Roasted Butternut Squash and Quinoa Bowl
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A Note from Feedfeed
Prep a few of these ingredients a head of time for quick lunches that come together in less than 10 mintues! This quinoa bowl has lots of fresh, crunchy vegetables like cucumbers and shredded carrots; but also has tender roasted butternut squash.
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- Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 2
Recipe Card
For the Butternut Squash:
ingredients
- 1 butternut squash, halved and seeds discarded
- 2 tablespoons olive oil
- Kosher salt, as needed
- Freshly cracked black pepper, as needed
- 3 cloves garlic
For the Bowl:
ingredients
- 1 cup quinoa, cooked per package instructions
- 1 Persian cucumber, sliced
- 1/2 cup grated carrots
- 1 tomato, sliced
- 1/3 cup beetroot hummus or hummus of choice
- 2 tablespoons sunflower seeds
- 3 tablespoons chopped walnuts
- 2 tahini
- 2 teaspoons maple syrup
- 1/2 lemon, juice
- Kosher salt, as needed
For the Butternut Squash
Method
Step 1
Preheat your oven to 400°F.
Step 2
On an aluminum foil lined sheet try, roast the butternut squash with olive oil, salt, pepper, and garlic cloves. Roast until tender and lightly caramelized. about 25 - 30 minutes.
Step 3
Once tender, remove from oven and allow to cool slightly before serving.
For the Bowl and Dressing
Step 1
In a bowl, arrange quinoa, roasted squash, vegetables of choice, nuts and seeds.
Step 2
In a small bowl, whisk together tahini, maple syrup, salt and lemon juice. Adjust the consistency with a little bit of water and set aside. Drizzle over quinoa bowl and serve.