Go Back Email Link
Butternut squash quinoa bowl served with roasted vegetables and tahini dressing
Isaac blogger

Maple-Roasted Butternut Squash Quinoa Bowl

Maple-roasted butternut squash quinoa bowl is a nourishing, plant-based meal made with fluffy quinoa, caramelized vegetables, fresh greens, and a creamy tahini dressing—perfect for fall meal prep or easy dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Dish
Cuisine: American (or Plant-Based)
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 cup uncooked quinoa (yields about 3 cups cooked)
  • 2 cups butternut squash, peeled and cubed
  • 1 cup Brussels sprouts, halved
  • ½ red onion, sliced
  • ½ cup chickpeas, drained and rinsed
  • ¼ cup pecans or walnuts
  • ¼ cup dried cranberries
  • 1 cup kale or spinach
  • Olive oil, salt, and black pepper

  • 1 tbsp maple syrup
  • Dressing
  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 garlic clove
  • 2–4 tablespoons warm water
  • Pinch of salt

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times may vary depending on your equipment and ingredients.
  3. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  4. Toss butternut squash, Brussels sprouts, and red onion with olive oil, maple syrup, salt, and black pepper. Spread in a single layer.
  5. Roast for 25–30 minutes, flipping once, until vegetables are fork-tender and lightly caramelized at the edges.
  6. Rinse quinoa thoroughly under running water. Cook according to package directions until tender and fluffy. Fluff with a fork and let cool slightly.
  7. In a small bowl, whisk tahini, lemon juice, maple syrup, garlic, salt, and warm water until smooth and pourable. Adjust water gradually as needed.
  8. Divide quinoa among serving bowls. Top with roasted vegetables, chickpeas, greens, nuts, and dried cranberries.
  9. Drizzle with tahini dressing just before serving.

Notes

  • Roast vegetables in a single layer at 400°F (200°C) until fork-tender and lightly caramelized, about 25–30 minutes.
  • Rinse quinoa before cooking and prepare until tender and fluffy.
  • Allow components to cool slightly before assembling to maintain texture.
  • Refrigerate leftovers within 2 hours in airtight containers for up to 4 days, storing dressing separately.
  • Reheat grains and vegetables gently until heated through and steaming, then add fresh greens and dressing.
  • Discard if odor, texture, or appearance changes.