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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.
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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

Ingredients
  

  • 1 cup cooked quinoa
  • 2 cups butternut squash, peeled and cubed
  • 1 cup Brussels sprouts
  • ½ red onion
  • ½ cup chickpeas
  • 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
  • Salt

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times may vary depending on your equipment and ingredients.
  3. Preheat oven to 400°F (200°C). Toss squash, Brussels sprouts, and onion with olive oil, maple syrup, salt, and pepper. Roast for 25–30 minutes, flipping once, until tender and caramelized.
  4. Cook quinoa according to package directions. Fluff with a fork and let cool slightly.
  5. Whisk tahini, lemon juice, maple syrup, garlic, salt, and warm water until smooth and pourable.
  6. Divide quinoa among bowls. Top with roasted vegetables, chickpeas, greens, nuts, and cranberries. Drizzle with dressing.