Butternut Squash Quinoa Bowls with Tahini

$- 1 medium butternut squash, peeled and cubed - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup baby spinach - 1/4 cup tahini - 2 tablespoons lemon juice - 2 tablespoons water - 2 tablespoons maple syrup or honey - 1/4 cup pomegranate seeds (for garnish) - Fresh herbs (e.g., parsley or cilantro) for garnish Gather these ingredients to create a flavorful butternut squash quinoa bowl. When you have these items ready, you set the stage for a tasty dish. Butternut squash adds a sweet, nutty flavor. Quinoa provides a hearty base full of protein. Vegetable broth gives depth and richness. Olive oil helps with roasting and adds healthy fats. The spices, cumin and smoked paprika, give warmth and smokiness. Salt and pepper enhance all the flavors. Baby spinach adds a fresh crunch. Tahini dressing brings a creamy, nutty element. Lemon juice brightens the dish. Maple syrup or honey adds a touch of sweetness. Pomegranate seeds offer a juicy burst and lovely color. Fresh herbs bring a hint of earthiness and vibrancy. Each ingredient plays its part in making this bowl a delight! 1. Preheat your oven to 400°F (200°C). This high heat helps caramelize the squash. 2. In a large bowl, mix the cubed butternut squash with olive oil, cumin, smoked paprika, salt, and pepper. Make sure each piece is coated well. 3. Spread the seasoned squash in a single layer on a baking sheet. This helps it roast evenly. 4. Roast the squash for 25-30 minutes, turning it halfway. Look for a tender and golden finish. 1. In a medium pot, bring 2 cups of vegetable broth to a boil. This adds flavor to the quinoa. 2. Once boiling, add 1 cup of rinsed quinoa. Lower the heat, cover, and let it simmer for about 15 minutes. 3. After the liquid absorbs, fluff the quinoa with a fork. This makes it light and fluffy. 1. In a small bowl, whisk 1/4 cup tahini, 2 tablespoons lemon juice, and 2 tablespoons water. 2. Add 2 tablespoons maple syrup or honey for sweetness. Mix until smooth. 3. If the dressing is too thick, add a bit more water to reach your desired consistency. 1. In serving bowls, start by layering the cooked quinoa. 2. Next, add the roasted butternut squash on top. 3. Then, place a handful of baby spinach over the squash. 4. Finally, drizzle the tahini dressing generously over each bowl. 5. For a pop of color, garnish with pomegranate seeds and fresh herbs. To make sure your butternut squash cooks evenly, follow these tips: - Cut the squash into uniform cubes. This helps them roast at the same rate. - Use a large baking sheet. Crowding the pan can lead to steaming, not roasting. - Flip the squash halfway through. This ensures all sides get that nice golden color. To achieve that perfect golden hue: - Roast at a high temperature, around 400°F (200°C). - Lightly coat the squash with olive oil. This helps with browning and flavor. - Keep an eye on the squash. Ovens vary, so check for doneness around 25 minutes. You can modify tahini dressing for a unique twist: - Add garlic for a punchy flavor. Just one clove can make a big difference. - Include a dash of soy sauce for umami. It adds depth to the dressing. - Spice it up with red pepper flakes. A little heat balances the creamy tahini. Using herbs and spices can boost your dish: - Fresh parsley or cilantro adds brightness. Sprinkle them on right before serving. - A pinch of smoked paprika in the dressing gives a nice smoky flavor. - Try adding lemon zest for extra citrus notes. It lifts the entire dish. Pair your butternut squash quinoa bowls with these ideas: - Serve with a side of roasted chickpeas. They add protein and crunch. - A dollop of yogurt can add creaminess. It balances the flavors well. - Top with crushed nuts for added texture. Walnuts or almonds work nicely. For portion sizes, aim for about one cup of quinoa and half a cup of squash per bowl. For presentation: - Use a deep bowl to show off the layers. - Drizzle tahini dressing in a zig-zag pattern for visual appeal. - Finish with pomegranate seeds for a pop of color. They also add sweetness. {{image_2}} You can make this dish fit many diets. For gluten-free options, use certified gluten-free quinoa. Quinoa is naturally gluten-free, so it works well here. If you want to keep it vegan, ensure your maple syrup is pure and not mixed with honey. This simple swap keeps your bowl plant-based and tasty. Feel free to get creative with veggies. Swap butternut squash for sweet potatoes or carrots. These will add a nice sweetness. You can also try kale or arugula instead of baby spinach for a different green. If tahini is not your thing, you can use sunflower seed butter or almond butter. These alternatives still give a rich, creamy texture. Spices can change the whole dish. Try adding turmeric or coriander for a new twist. You can also mix in some red pepper flakes for heat. Want more protein? Add chickpeas or grilled chicken on top. This makes the meal more filling and gives it a great taste. Don’t be afraid to experiment; this bowl is your canvas! To keep your butternut squash quinoa bowls fresh, store them in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place the leftover bowls in the fridge. They stay good for about three to four days. If you want to keep them longer, consider freezing. Use freezer-safe containers or bags to store portions. Frozen bowls can last up to three months. When it's time to enjoy your leftovers, you have two great options: microwave or oven. - Microwave: Place your bowl in the microwave. Heat for about 1-2 minutes. Stir halfway to heat evenly. - Oven: Preheat your oven to 350°F (175°C). Place the bowl in an oven-safe dish and cover with foil. Heat for about 10-15 minutes. This method helps keep the texture and flavor. No matter which method you choose, your bowls will taste almost as good as when you first made them! Enjoy your delicious meal. Yes, you can use frozen butternut squash. Just thaw it first. Frozen squash may roast quicker than fresh. Keep an eye on it to avoid mushiness. The squash is done when it is tender and golden. You can poke it with a fork. If it goes in easily, it is ready. Roasting usually takes about 25-30 minutes. You can swap quinoa with rice or farro. Both options add good texture. If you want a low-carb choice, try cauliflower rice. Yes, tahini is healthy. It is rich in healthy fats, vitamins, and minerals. It also adds a nutty flavor to dishes. Enjoy it in moderation as part of a balanced diet. Yes, you can prepare this dish ahead of time. Cook the squash and quinoa in advance. Store them in the fridge. Assemble the bowls just before serving. This keeps everything fresh and tasty. This blog post guides you through a delicious butternut squash quinoa bowl. We covered key ingredients, simple steps, and ways to add flavor. You can make it your own with variations and tips. Enjoying healthy food should be easy and fun. With these ideas, you can create a tasty meal. Make it fresh and full of flavor. This dish will inspire you to explore even more in the kitchen. Happy cooking!$

Butternut Squash Quinoa Bowls with Tahini

Elevate your meal prep with these delightful Butternut Squash Quinoa Bowls! Packed with nutritious ingredients, this simple recipe combines roasted butternut squash, fluffy quinoa, and a creamy tahini dressing for a satisfying dish. Perfect for lunch or dinner, it's colorful and bursting with flavor. Ready to create your own? Click through for the full recipe and enjoy a healthy, tasty meal! #ButternutSquash #HealthyEating #QuinoaBowls #MealPrep

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Ingredients

1 medium butternut squash, peeled and cubed

1 cup quinoa, rinsed

2 cups vegetable broth

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup baby spinach

1/4 cup tahini

2 tablespoons lemon juice

2 tablespoons water

2 tablespoons maple syrup or honey

1/4 cup pomegranate seeds (for garnish)

Fresh herbs (e.g., parsley or cilantro) for garnish

Instructions

Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the cubed butternut squash with olive oil, cumin, smoked paprika, salt, and pepper. Toss until the squash is well-coated.

Spread the seasoned squash in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, or until tender and golden, flipping halfway through for even cooking.

Meanwhile, in a medium-sized pot, bring vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

Prepare the tahini dressing by whisking together tahini, lemon juice, water, and maple syrup or honey in a small bowl until smooth. Adjust consistency with more water if needed.

In serving bowls, layer the cooked quinoa, followed by the roasted butternut squash and a handful of baby spinach.

Drizzle the tahini dressing over the top of the bowls.

Garnish with pomegranate seeds and chopped fresh herbs for a burst of flavor and color.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4