Roasted Butternut Squash & Quinoa Harvest Bowl
A healthy and flavorful bowl featuring roasted butternut squash, fluffy quinoa, and vibrant greens, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cup kale or spinach, chopped
- 1 red bell pepper, diced
- 1 small red onion, diced
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- Optional toppings: avocado, nuts or seeds, lemon juice, or your favorite dressing Feel free to customize!
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper to taste. Spread the squash evenly on a baking sheet.
Cooking
- Place the baking sheet in the oven and roast the squash for about 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
- Meanwhile, combine the rinsed quinoa and vegetable broth (or water) in a medium saucepan over high heat. Once it comes to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until all the liquid has been absorbed and quinoa is fluffy. Remove from heat and let sit, covered, for an additional 5 minutes.
- In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5-7 minutes. If using, add the chopped kale or spinach and cook just until wilted.
Assembly
- In a large bowl, combine the roasted butternut squash, cooked quinoa, and sautéed vegetables. Toss gently to combine and adjust seasoning as needed.
- Serve warm, topped with your favorite extras like avocado, nuts, seeds, or dressing.
Notes
Make it your own by swapping out vegetables based on your preference. Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or skillet, adding a splash of water or broth to keep moist.