Butternut Squash Quinoa Bowls

Bowl with arugula, butternut squash, apples, black beans, and quinoa, drizzled with tahini dressing.

5 from 2 votes

Roasted butternut squash quinoa bowls are made with black beans, crisp apples, arugula, pumpkin seeds, and a creamy tahini lime dressing. Perfect for a fall lunch or dinner and easy to prep in advance.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Diet: Vegan

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 416kcal

Author: Amy Katz

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

US Customary - Metric

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)

Notes

Leftover components are best stored in separate airtight containers for up to 3 days. If prepping ahead, the apple is best diced just before assembling to prevent browning.

Nutrition