Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a butternut squash quinoa bowl with kale and broccoli, placed inside a ceramic dish beside a bowl of cashew cream

Butternut Squash Quinoa Bowls

  • Author: Kaylie Grace
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2-3 servings 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: American
  • Diet: Vegan

Description

These butternut squash quinoa bowls are vegan, gluten-free, grain-free, and easy to make. The fluffy quinoa is tossed with savory-sweet roasted butternut squash, crunchy broccolini, kale, and cashew cream dressing. It’s a healthy, comforting, plant-based dinner for the fall and winter season!


Ingredients

Scale

Quinoa and Kale

  • 1 cup dry quinoa
  • 1 3/4 cup water
  • 1 tsp extra virgin olive oil
  • 1/4 tsp salt
  • 34 cups chopped kale

Roasted Butternut Squash

  • 4 cups cubed butternut squash
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Broccolini

  • 12 bunches broccolini

Cashew Cream Dressing


Instructions

  1. Cashew Cream: First, prepare the cashew cream sauce.
  2. Roasted Butternut Squash: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Add cubed butternut squash and oil to a bowl. Toss to evenly coat all of the squash. Add garlic, onion, salt, and pepper. Toss once more to evenly coat. Spread squash across the baking sheet in an even layer. Bake for 20-25 minutes or until fork-tender.
  3. Quinoa and Kale: Rinse the quinoa under cold, running water. Drain well. Warm the oil in a large pot over medium-high heat. Add quinoa. Cook, stirring continuously, for about 3 minutes. Add the water and salt. Bring to a boil, then reduce the heat to low and cook (covered) for 15-20 minutes. Remove the lid and fluff the quinoa with a fork. Remove from heat and toss in the chopped kale. Mix together; the warmth from the quinoa will wilt the kale.
  4. Broccolini: While the butternut squash and quinoa are cooking, prepare the broccolini. Add a dash of oil or water to a skillet over medium heat. Add broccolini and cook, flipping occasionally, until dark green and tender (about 5-7 minutes).
  5. Assemble: Divide quinoa and kale amongst bowls, then top with roasted butternut squash and broccolini. Mix together. Drizzle the cashew cream dressing on top. Enjoy!

Notes

  • If storing for later, allow the ingredients to cool before transferring to an airtight container. Keep in the refrigerator and enjoy within 3 days.

Nutrition

  • Serving Size: 1/3 recipe
  • Calories: 425
  • Sugar: 14g
  • Fat: 10g
  • Saturated Fat: 1g
  • Carbohydrates: 71g
  • Fiber: 12g
  • Protein: 16g

Keywords: quinoa bowl recipes, quinoa butternut squash kale salad, vegan power bowl