A colorful, wholesome bowl featuring caramelized roasted squash, fluffy quinoa, crunchy cashews, fresh greens, and a bright lemon-tahini dressing. Great for a satisfying vegetarian lunch or dinner.
Ingredients
For the Quinoa
1 cup uncooked quinoa
2 cups vegetable broth or water
¼ teaspoon salt
For the Roasted Squash
3 cups butternut squash, peeled and cut into ¾-inch cubes
1½ tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon salt
For the Bowl
½ cup roasted unsalted cashews, roughly chopped
2 cups baby spinach or mixed greens
½ cup cucumber, diced
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup fresh parsley or cilantro, chopped
2 tablespoons pumpkin seeds, optional
2 tablespoons dried cranberries, optional
Lemon-Tahini Dressing
3 tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon honey or maple syrup
1 small garlic clove, finely minced
3–4 tablespoons warm water
¼ teaspoon salt
â…› teaspoon black pepper
Instructions
1. Roast the Squash
Preheat the oven to 425°F (220°C).
Place the cubed butternut squash on a large baking sheet. Add olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper.
Toss until every piece is evenly coated.
Spread the squash into a single layer, leaving some space between the pieces.
Roast for 25–30 minutes, turning halfway through, until tender and golden brown around the edges.
2. Cook the Quinoa
While the squash roasts, rinse the quinoa thoroughly under cold running water.
Add quinoa, vegetable broth or water, and salt to a saucepan.
Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the liquid is absorbed.
Remove from heat and let it stand covered for 5 minutes.
Fluff gently with a fork.
3. Make the Dressing
In a small bowl, whisk together tahini, lemon juice, olive oil, honey or maple syrup, garlic, salt, and pepper.
Add warm water 1 tablespoon at a time until the dressing reaches a smooth, pourable consistency.
Taste and adjust the lemon juice or salt as desired.
4. Prepare the Bowl
Divide the cooked quinoa between 4 bowls.
Arrange the roasted squash, spinach or mixed greens, cucumber, cherry tomatoes, red onion, and fresh herbs over the quinoa.
Sprinkle each bowl with roasted cashews.
Add pumpkin seeds and dried cranberries if desired.
5. Dress and Serve
Drizzle the lemon-tahini dressing over each bowl.
Serve warm or at room temperature.
For extra flavor, finish with a squeeze of fresh lemon juice and a sprinkle of freshly ground black pepper.
Nutrition Information
Approximate per serving — 4 servings:
Calories: 510
Protein: 15 g
Carbohydrates: 58 g
Fiber: 10 g
Net Carbohydrates: 48 g
Fat: 27 g
Saturated Fat: 4 g
Sugar: 9 g
Sodium: 500 mg
Nutrition is approximate and will vary depending on the exact ingredients and quantities used.
Nut & Allergen Information
Tree nuts: Yes — cashews.
Peanuts: None in the standard recipe.
Almonds: None.
Walnuts: None.
Pecans: None.
Pistachios: None.
Coconut: None.
Sesame: Yes — tahini is made from sesame seeds.
Dairy: None.
Eggs: None.
Gluten: Naturally gluten-free, provided the quinoa, vegetable broth, and other packaged ingredients are certified gluten-free if needed.
Soy: None intentionally included.
Vegan: Yes, if maple syrup is used instead of honey.
Important: Cashews and sesame are common allergens. If preparing this for someone with an allergy, check all packaged ingredients for cross-contact warnings.
Nut-Free Variation
To make the bowl completely nut-free:
Replace cashews with roasted pumpkin seeds or sunflower seeds.
Use a tahini dressing only if sesame is safe for you.
Check vegetable broth and other packaged ingredients for nut-allergen warnings.
Tips for the Best Quinoa Bowl
Don’t skip rinsing the quinoa. It removes its natural coating and gives the quinoa a cleaner, less bitter flavor.
Cut the squash into similarly sized pieces so they roast evenly.
Don’t overcrowd the baking sheet. Crowding causes the squash to steam instead of caramelize.
For extra crispy squash, roast it on a preheated baking sheet.
Lightly toast the cashews for 3–5 minutes in a dry skillet for even more flavor.
The dressing can be made 2–3 days ahead and stored refrigerated.
For meal prep, keep the dressing separate until you’re ready to eat.
Meal Prep Instructions
This recipe works very well for meal preparation.
Prepare the quinoa and roasted squash and allow them to cool. Divide quinoa, squash, vegetables, and greens into four containers.
Keep the cashews and dressing in separate small containers so the cashews stay crunchy and the greens don’t become soggy.
Refrigerate for up to 4 days.
Frequently Asked Questions
Q: Can I use a different type of squash?
Yes. Acorn squash, delicata squash, or kabocha squash can be used instead of butternut squash. Cooking time may vary.
Q: Can I use cooked quinoa instead of uncooked quinoa?
Yes. Use approximately 3 cups cooked quinoa for this recipe.
Q: Can I make this bowl vegan?
Yes. Use maple syrup instead of honey in the dressing.
Q: Can I add protein?
Absolutely. Grilled chicken, baked tofu, chickpeas, lentils, salmon, or roasted beans work well.
Q: Can I make it lower in carbohydrates?
Yes. Reduce the quinoa portion and increase the amount of leafy greens and non-starchy vegetables. You can also replace some of the quinoa with cauliflower rice.
Q: Can I use brown rice instead of quinoa?
Yes. Brown rice is an excellent substitute, although the nutritional profile will change.
Q: Can I use store-bought dressing?
Yes, but check the nutrition label, especially for added sugar and sodium.
Q: Can I eat this bowl cold?
Yes. It tastes delicious cold or at room temperature, making it convenient for lunch.
Q: How long does it keep?
When properly refrigerated, the assembled components can generally be kept for about 4 days. Keep the dressing and cashews separate for the best texture.
Q: Is this recipe diabetic-friendly?
It can fit into a diabetes-conscious meal plan, but the quinoa, squash, dried cranberries, and sweetener contribute carbohydrates. Portion size matters, and individual carbohydrate needs vary. For a lower-carb version, reduce the quinoa and omit the dried cranberries and sweetener.
Q: Is this recipe high in protein?
It provides moderate protein from quinoa, cashews, and tahini. For a higher-protein meal, add grilled chicken, tofu, salmon, or chickpeas.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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