Loaded with protein and fiber, this roasted butternut squash and quinoa Buddha bowl is incredibly nutritious and tasty. Plant-based enthusiasts will love the addition of chickpeas and spinach as well as the flavorful almond citrus sauce and roasted red onions and peppers.
Ingredients
Grains
- 3 cup cooked quinoa
Chili roasted squash
- 6 cups butternut squash large dice
- 1 to 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp salt
- Black pepper to tast
Roasted red onion and pepper
- 2 large red onions large diced
- 2 red bell peppers large diced
Sautéed Chickpeas and Spinach
- 3 cups cooked chickpeas
- 3 cups packed spinach
- 2 cloves garlic minced
Almond Citrus Sauce
- ¼ cup well-stirred almond butter
- ¼ cup orange juice
- 2 tbsp apple cider vinegar
- 1 tbsp tamari
- 1 tbsp white miso
- 1 garlic clove minced
- ½ to 1 tsp hot sauce
- 1 tsp maple syrup optional
Instructions
- Cook your quinoa according to the directions on the packet and set aside when done. Keep covered.
- Meanwhile, preheat the oven to 190°C and line 2 baking sheets with parchment paper.
- Mix your spices for the butternut in a small bowl. Add chili powder, garlic, cumin, and salt and combine.
- Chop your butternut squash and place into a large bowl.
- Sprinkle your spices over the squash and mix with a silicon spatula. Once all the squash is covered transfer to a baking sheet covered in parchment paper.
- Spread the chopped red onion and red pepper out on the other baking sheet. Then, place both baking sheets into the oven and bake for 30 minutes.
- Turn the vegetables and bake for another 20 minutes. The squash will be cooked when you can easily pierce it with a fork. The onions and peppers might be done before the squash (depending on their size) and will be ready when the edges begin to brown. Check every ten minutes to avoid burning.
- While the veggies are roasting, make the sauce by adding all sauce ingredients to a small blender and blending until smooth or whisk in a bowl. Set aside.
- Add the chickpeas, spinach and minced garlic to a sauté pan and sauté on medium heat with a few tablespoons of water until the spinach is wilted. Then, mix in 2 tablespoons of the almond citrus sauce and cook on low heat for another 2 minutes.
- To assemble the bowl, place ¾ cup quinoa on bottom and arrange the butternut squash, roasted onion and bell pepper and spinach and chickpeas in separate sections. Top with extra almond citrus sauce and serve.