Roasted Butternut Squash and Quinoa Bowl

"If you have access to whole foods right now, give your body as much of it as you can. Let's priotise fresh vegetables and fruits and unprocessed foods. Your body will feel energised and will feel so good. Let's eat the rainbow!"
-- @fueledbyplants__

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:


  • 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:


  • 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


  • 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.