Butternut squash quinoa bowls combine roasted squash, black beans, crisp apples, peppery arugula, and pumpkin seeds with a creamy tahini lime dressing. They're a satisfying fall meal that's easy to prep in advance.
I love the combination of warm roasted squash and quinoa with cool, crunchy apples and greens. The black beans make the bowls substantial, while the tangy tahini dressing ties all the flavors together.
You can prepare the squash, quinoa, beans, and dressing ahead of time, then assemble the bowls when you're ready to eat. They're delicious with the quinoa and squash either warm or cold.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Made as is. Easy and delish! Perfect weeknight dinner, boyfriend loved it.
- Cheryl
Ingredients
- Butternut squash: You'll need about 3 cups of peeled and cubed squash, which is approximately the yield from a small to medium 2-pound squash. Pre-cut squash is a great time-saving option.
- Quinoa: Any color quinoa or a tri-color blend works well.
- Black beans: One 15-ounce can keeps this recipe simple. Rinse and drain the beans before adding them to the bowls.
- Apple: Choose a crisp variety such as Honeycrisp, Granny Smith, Gala, or Fuji.
- Tahini: I prefer tahini made from hulled sesame seeds, which tends to have a milder flavor.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make butternut squash quinoa bowls
- Roast the squash: Toss the butternut squash with olive oil, salt, and pepper, then roast until tender and lightly browned.
- Prepare the quinoa: While the squash is in the oven, cook the quinoa according to the package directions.
- Make the dressing: Blend or whisk the tahini, lime juice, water, garlic, maple syrup, and salt until smooth.
- Assemble the bowls: Divide the arugula among four bowls and top with quinoa, black beans, roasted butternut squash, and apple. Drizzle with tahini lime dressing and finish with pumpkin seeds
Amy's tips
- To make cutting a whole butternut squash easier, microwave it for about 2 minutes first. Let it cool enough to handle before peeling and cutting it into cubes.
- You can also skip the oven and prepare the squash using my air fryer butternut squash method.
- For meal prep, store the components separately and assemble each bowl just before eating so the arugula stays fresh.
- Add water to the tahini dressing a little at a time until it reaches your preferred consistency.
If you enjoy sweet and savory fall flavors, try my butternut squash spinach salad with lentils next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Butternut Squash Quinoa Bowls
Equipment
- hand immersion blender
Ingredients
- 3 cups butternut squash, peeled and cut into 1-inch cubes
- 1 Tablespoon extra virgin olive oil
- salt and pepper, to taste
- ½ cup quinoa (any color), rinsed and drained
- 2 cups arugula (or substitute baby spinach or kale), (or substitute baby spinach or kale)
- 1 15-ounce can black beans, rinsed and drained (about 1½ cups)
- 1 apple, diced
- ⅓ cup pumpkin seeds (pepitas)
Tahini Lime Dressing
- ¼ cup tahini
- ¼ cup lime juice, (from approximately 2 limes)
- ¼ cup water, (use less for a thicker dressing)
- 1 clove garlic
- 1 Tablespoon pure maple syrup
- salt, to taste
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper. Add the butternut squash, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly. Roast for 20 to 30 minutes, until the squash is lightly browned and tender when pierced with a fork.3 cups butternut squash, 1 Tablespoon extra virgin olive oil, salt and pepper
- Meanwhile, prepare the quinoa according to the package directions. To prepare the quinoa in your Instant Pot, add ½ cup plus 2 Tablespoons water to the rinsed quinoa. Pressure cook on high for 5 minutes, then allow the pressure to release naturally.½ cup quinoa (any color)
- To make the dressing, blend the ingredients until smooth using an immersion blender (recommended) or a regular blender. Alternatively, finely mince the garlic and whisk the ingredients together.¼ cup tahini, ¼ cup lime juice, ¼ cup water, 1 clove garlic, 1 Tablespoon pure maple syrup, salt
- To assemble the bowls, divide the arugula among four bowls. Top each with a quarter of the quinoa, black beans, butternut squash, and apple. Drizzle with the dressing and sprinkle with pumpkin seeds. The quinoa, black beans, and butternut squash can be served either warm or cold.2 cups arugula (or substitute baby spinach or kale), 1 15-ounce can black beans, 1 apple, ⅓ cup pumpkin seeds (pepitas)
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Notes
Nutrition
Nutritional information is an estimation.
Leslie says
Thank you for this recipe! This was my first time to make a Buddha bowl, but I think I'm hooked. I had some roasted butternut squash on hand. I subbed brown rice for the quinoa simply because I had some made. This was absolutely delicious!
Amy Katz says
That's fantastic, Leslie! Brown rice is a great swap for quinoa.
Cheryl says
We had this last night. Made as is. Easy and delish! Perfect weeknight dinner, boyfriend loved it. I shared w my sister-in-law!
Amy Katz says
Fantastic! Thanks Cheryl!