This bowl is the perfect balance of caramelized sweetness and earthy, protein-rich grains. It is a grounding meal that fuels your day without the heaviness of processed ingredients.
Enjoy a vibrant, fiber-rich lunch or dinner featuring oven-roasted butternut squash, fluffy quinoa, toasted pepitas, and a zesty lemon-tahini dressing. It is vegan, gluten-free, and packs a solid protein punch.
01. Roast the squash. Toss cubes with oil, thyme, salt, and pepper. Bake at 400°F (200°C) for 25 minutes until tender and golden.
02. Cook the quinoa. Rinse thoroughly. Simmer in broth for 15 minutes. Fluff with a fork and let sit for 5 minutes.
03. Whisk the dressing. Combine tahini, lemon juice, maple syrup, garlic, and a splash of water until smooth.
04. Assemble. Divide greens and quinoa into bowls. Top with squash, seeds, and dressing.
Toast your pepitas in a dry pan for two minutes before serving. The extra crunch and nutty aroma transform a simple meal into something truly satisfying.
| Calories | 450 kcal |
| Fat | 18g |
| Carbohydrates | 62g |
| Protein | 14g |
Yes, the quinoa and roasted squash store perfectly in the fridge for up to 4 days. Keep the dressing separate until ready to serve.
Yes, all ingredients are naturally gluten-free. Just verify that your vegetable broth is certified gluten-free.
Chickpeas or grilled chicken breast make excellent additions if you want to increase the protein content further.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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