Butternut Squash Pesto Quinoa Buddha Bowls
Last Updated on April 2, 2024
These Butternut Squash Pesto Quinoa Buddha Bowls are a healthy dinner any night of the week! This easy recipe includes quinoa tossed in a homemade pesto, topped with roasted butternut squash and red onion, sautéed spinach, and avocado for a nourishing plant-based meal everyone will love!
I am a HUGE fan of grain and rice bowls. They typically include so many different healthy foods and you can pretty much make them with any sauce to mix it up bit. My Creamy Tahini Quinoa Bowls were a big hit, so I thought I’d bring you another swoon-worthy quinoa bowl recipe! Technically quinoa isn’t a grain, so it’s great for those who are looking for a grain-free, high plant-based protein recipe.
This recipe is a great weeknight meal as it comes together in just about 30 minutes. It’s so flavorful from the pesto and has so many amazing healthy foods it’s sure to be a keeper in your weekly meal rotation. You can also meal prep ahead of time and make extra of everything to have it again later in the week or for lunch the next day.
Prep The Veggies
You can buy butternut squash pre-cubed for ease, but it’s pretty simple to cut a butternut squash, watch this video!
Once the butternut squash is cubed, place it onto a baking sheet, spray/drizzle with oil and salt and roast for 15 minutes at 425 degrees F. Chop the red onion and add it to the same baking sheet, spray, salt and roast for the remaining 15 minutes of roasting. I only sliced my red onion in half for the photos but feel free to cut to your preference.
For the spinach, you’ll only need to sauté it with a little oil in a skillet for about 5-7 minutes until it just starts to wilt.
The Pesto
I chose a simple, traditional pesto to use in these Butternut Squash Pesto Quinoa Buddha Bowls using basil, parsley, garlic, pine nuts, olive oil, lemon juice, salt, and vegan parmesan cheese. You could also use walnuts if you prefer. They are cheaper and maybe easier to find.
Simply add all of the ingredients together in a food processor or blender and blend until smooth.
Putting the Bowls Together
Once the quinoa is done cooking, add it to a large bowl with the pesto and toss to combine. Serve the quinoa into bowls.
Top each bowl with the roasted butternut squash and red onion, sautéed spinach, fresh avocado slices and garnish with hemp seeds if desired.
What to Do With Leftover Butternut Squash
If you happen to have leftover butternut squash, use it in one of these recipes later in the week!
Butternut Squash Spinach Pasta
Roasted Butternut Squash Carrot Soup
Butternut Squash Gnocchi
These quinoa bowls are really flexible and based a lot on your preference. It’s really up to you on how much of each ingredient you want to add. For example if you want more squash and less onion, go for it! So while I provide specific measurements, know that it’s totally up to you.
Let me know how you like these bowls down below in the comments section, as well as giving it a rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this powerfully healthy, plant-based grain-bowl recipe! Tag me on Instagram, Facebook, or Pinterest!
Butternut Squash Pesto Quinoa Buddha Bowls
These Butternut Squash Pesto Quinoa Buddha Bowls are a healthy dinner any night of the week! This easy recipe includes quinoa tossed in a homemade pesto, topped with roasted butternut squash and red onion, sautéed spinach, and avocado for a nourishing plant-based meal everyone will love!
Ingredients
- 1 cup butternut squash, cubed
- 1-2 tablespoons olive oil
- Pinch salt
- 1 small red onion, chopped
- 1 cup quinoa, uncooked
- 2 cups fresh spinach
- ½ avocado, sliced
- Hemp seeds (optional for garnishing)
Pesto
- 1 cup fresh basil leaves
- ½ cup fresh parsley
- 1 tablespoon minced garlic
- ½ cup pine nuts
- 2 tablespoons lemon juice
- ¼ cup vegan parmesan cheese
- 3 tablespoons olive oil
- ½ teaspoon salt
Instructions
- Preheat the oven to 425 degrees F. If you didn’t buy the butternut squash pre-cubed, peel and cube the squash and place onto a baking sheet. Drizzle it with olive oil and sprinkle with salt and roast in the oven for 30 minutes, tossing occasionally. Chop the red onion into large chunks and set aside. When there is 15 minutes left on the butternut squash, add the onion to the baking sheet and roast along with the squash for the remaining time.
- Meanwhile cook the quinoa according to package directions. Make the pesto by adding everything to a food processor/blender and blend until smooth, set aside. Slice the avocado.
- When the squash and onion are soft and have started to turn golden, about 30 minutes, remove from the oven and heat a small skillet over medium heat. Add the spinach and drizzle with a little olive oil. Sautee the spinach just until it starts to wilt then remove from heat.
Put the Bowls Together
Toss the quinoa with the pesto in a large bowl and separate into bowls. Top with roasted butternut squash and onion, spinach, and avocado. Garnish with help seeds if desired and enjoy!
The Healthy Little Vittles blog provides general information and discussions about health, health foods, nutritional content and value, and related subjects from time to time. Read the health disclaimer for more information.
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About the author
Gina Fontana
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
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Hi Shaza, I’m sorry my blog’s format doesn’t meet your preferences. This recipe is available in my new cookbook if you prefer a non-digital experience ☺️. Thank you for visiting, sorry for the inconvenience.