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butternut squash quinoa bowl in a cream bowl drizzled with tahini dressing.
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5 from 6 votes

Butternut Squash Quinoa Bowl

Enjoy this butternut squash bowl as a fun, colorful and flavorful lunch or light dinner!
Prep Time15 minutes
Cook Time32 minutes
Total Time47 minutes
Course: Dinner, Lunch, Main Dish, Salad
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 servings
Calories: 758kcal
Author: Claire

Equipment

Ingredients

For the bowl

  • 1 small butternut squash peeled, seeds removed, diced into ½ inch pieces
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sweet paprika
  • ½ teaspoon turmeric powder
  • ½ teaspoon dried thyme
  • pinch salt
  • pinch ground black pepper optional
  • 1 red bell pepper ribs and seeds removed, diced into 2-3 pieces
  • 2 cups broccoli florets

For the quinoa

  • 1 cup quinoa
  • 2 cups water or vegetable broth

For the tahini dressing

For toppings

  • 1 tablespoon pepitas
  • 1 tablespoon fresh parsley or cilantro
US Customary - Metric

Instructions

  • Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
  • Scatter the diced butternut squash onto the sheet, drizzle with olive oil and sprinkle on the sweet paprika, turmeric, dried thyme, salt and optional black pepper. Toss to coat the butternut squash. Roast for 15 minutes.
  • Remove the sheet pan from the oven, and add the broccoli florets and red bell pepper. Drizzle with olive oil and roast the vegetables for 18-20 minutes. Dice the bell peppers into small pieces once cool enough to handle.
  • Whisk together the tahini, water, dried thyme and optional apple cider vinegar to a creamy dressing. Adjust with more tahini or water to thin or thicken the sauce to preference.
  • Cook the quinoa according to packet instructions.
  • Either combine the warm vegetables and quinoa in your serving bowl, or allow to cool. Drizzle with the tahini dressing and add any toppings.

Notes

  • Dice the butternut squash into similar size pieces for an even cook time.
  • Dice the red bell peppers after they have roasted, as they will burn if cooked in small pieces.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance (SIGHI)
All ingredients score as 0 on the SIGHI list, with the exception of:
  • vegetable broth is not rated.
  • apple cider vinegar, which scores 1. It is optional.
  • tahini (sesame seeds), which score 1. Note that it is top ten allergen, and should only be consumed if you know you tolerate well.
  • black pepper, which scores 2.

Nutrition

Calories: 758kcal | Carbohydrates: 115g | Protein: 25g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Sodium: 75mg | Potassium: 2407mg | Fiber: 19g | Sugar: 13g | Vitamin A: 43000IU | Vitamin C: 240mg | Calcium: 324mg | Iron: 10mg