HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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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.
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.
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.
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.
If you happen to have leftover butternut squash, use it in one of these recipes later in the week!
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!