Description
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
Units
Scale
- 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
- 1/2 avocado, sliced
- Hemp seeds (optional for garnishing)
Pesto
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley
- 1 tablespoon minced garlic
- 1/2 cup pine nuts
- 2 tablespoons lemon juice
- 1/4 cup vegan parmesan cheese
- 3 tablespoons olive oil
- 1/2 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!
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Category: Lunch & Dinner
- Cuisine: American