(This Butternut Squash Quinoa Bowl was inspired from a recipe at Nourished. the Blog, so check it out here.)
Step by Step Instructions:
You’ll love this slightly addictive Butternut Squash Quinoa Bowl, so here’s what you’ll need: Honey, Ground Coriander, Pumpkin Seeds (pepitas), Red Pepper Flakes (optional), Dried Cranberries, Butternut Squash (I used 12 oz of pre-cut squash), Extra-Virgin Olive Oil, Salt & Pepper, Fresh Parsley, 2 cups cooked Quinoa, 1 cooked Chicken Breast, 1 Yellow Onion (you’ll need about half), handful of Fresh Basil, 1 Lime, 1 Shallot, and then 1 Garlic Clove.
Begin by preheating your oven to 375 degrees, and note I cooked my quinoa and chicken in advance, because I wanted to save time. You can make the vinaigrette in advance or combine it when the veggies roast, and so I did the latter this time. Start by roughly dicing half of a yellow onion, so you can get the veggies going.
Then here’s the butternut squash pre-cut. You can see it’s several different sizes, so I preferred to cut it into smaller, more bite-sized pieces.
Here it is cut into more uniform pieces, so that it will bake evenly.
Finally peel and then roughly chop 1 garlic clove.
Place the squash, onions, and garlic in a bowl and add 1 tablespoon of EVOO, 1/4 teaspoon each of ground coriander and pepper flakes, and salt and pepper to taste, so they taste fab. You can omit the pepper flakes, but I think they adds good flavor, so you’ll be okay heat-wise.
Then combine so the squash is well-coated.
Place the veggies in a single layer on a baking sheet lined with a Silpat, and then bake for about 15-20 minutes or until the squash is tender.
While the veggies bake, get started on the vinaigrette for the Butternut Squash Quinoa Bowl, and you can make this in advance. Begin by zesting one lime, and then adding half to two-thirds of the zest to a mason jar.
Then juice the lime into the mason jar.
Very thinly dice half of a shallot, so you don’t have big pieces in the vinaigrette.
Add the shallots along with 1 tablespoon of EVOO, 1 teaspoon of honey, 1/4 teaspoon of coriander, and salt & pepper to taste to the mason jar, and then pop the lid on.
Give the dressing a good shake, and then taste and adjust the flavors adding more honey or salt or whatever you prefer. Then pop the vinaigrette in the fridge until you’re just about ready to make the Butternut Squash Quinoa Bowl.
Now dice up the chicken breast into small, bite-sized pieces, and then reheat about 30-60 seconds in the microwave to remove the chill.
Then wash and dry about 1/4 cup of fresh parsley and a handful of fresh basil.
Because the roasted veggies are hot and delicate, let them sit out of the oven for 3-5 minutes.
Finely slice the basil, and then reserve about a teaspoon of it.
Then add the teaspoon of basil to the vinaigrette.
Finely chop the parsley, and then combine it with the basil.
Now it’s time to put together the Butternut Squash Quinoa Bowl, so add the quinoa, chicken, roasted veggies, chopped herbs, 1/4 cup of dried cranberries, and the vinaigrette (well shaken first) to a large bowl.
Then stir the Butternut Squash Quinoa Bowl until the mixture is well combined. Now you’re ready to serve the Butternut Squash Quinoa Bowl right away, so let’s begin. I added extra zest, finishing salt, and pepitas to top the bowl, because they add brightness, bring out flavors, and add crunch. So go on and whip this up for a healthy, satisfying, and seriously good meal, and happy healthy eating!
Butternut Squash Quinoa Bowl with Basil Lime Vinaigrette
Yield 4 servings
This healthy bowl is filled with delicious flavors and good-for-ingredients that you can enjoy without guilt!
For Quinoa Bowl:
- 12 oz. Butternut Squash, cut into small, bite-sized pieces
- 1/2 a Yellow Onion, diced
- 1 Garlic Clove, roughly chopped
- 1 T. EVOO
- 1/4 t. Ground Coriander
- 1/4 t. Crushed Red Pepper Flakes (optional)
- Salt & Pepper, to taste
- 2 cups Quinoa, cooked
- 1 Chicken Breast, cooked
- 1/4 cup Dried Cranberries (I prefer the kind with less sugar)
- 1/4 cup fresh Parsley, chopped
- 2 T. fresh Basil, thinly sliced
- Pepitas for topping
- Finishing salt for topping (optional)
For Basil Lime Vinaigrette:
- Zest of 1 Lime (use about 1/2 to 2/3 of zest and reserve the rest for topping dish)
- Juice of 1 Lime
- 1/2 a Shallot, finely chopped
- 1 T. EVOO
- 1 t. Honey
- 1/4 t. Ground Coriander
- Salt & Pepper, to taste
- 1 t. fresh Basil, chopped finely
- I used about 1/2 -2/3 zest of 1 lime and used the rest to top
Quinoa: Prepare according to your package instructions, and you can make the quinoa in advance and then store in the refrigerator until you’re ready for it.
Chicken: Heat a medium-sized non-stick pan over medium heat and add about 1 T. of grapeseed oil (or preferred oil). Season chicken with salt & pepper on both sides, and then add chicken to hot pan. Cook for 2-3 minutes on each side repeating until the chicken is fully cooked through (8-10 minutes). You can also prepare the chicken in advance and dice and reheat when you’re ready to use it.
Roasted Butternut Squash: Preheat the oven to 375 degrees. Combine the butternut squash, onion, and garlic in a medium-sized bowl. Add 1 tablespoon of EVOO along with coriander, red pepper flakes, and salt and pepper to taste. Once the veggies are well coated, transfer them to a rimmed baking sheet lined with a Silpat and spread them in a single layer. Bake for 15-20 minutes or until the squash is tender. Remove from the oven and let cool 3-5 minutes before stirring the dish together.
Basil Lime Vinaigrette: Zest a lime, and add 1/2 to 2/3 of the zest to a mason jar. Then juice the lime into the jar. Next finely chop half of a shallot and add it along with 1 tablespoon of EVOO, 1 teaspoon of honey, 1/4 teaspoon ground coriander, and salt and pepper to taste to the jar. Put a lid on the jar and then shake really well. Then taste and adjust seasoning adding more honey, salt, oil, etc. as needed. Before you’re ready to serve, add the basil and shake well. You can make the vinaigrette in advance to save you time if you’d like.
Putting Bowl Together: Once the components are made (and you can make the quinoa, chicken, and vinaigrette in advance or make the vinaigrette as the squash bakes), then grab a large bowl. Add the quinoa, chopped chicken, roasted veggies, chopped fresh parsley and basil, dried cranberries, and vinaigrette (shaken well) and combine really well. Taste and season with salt and pepper if needed, then serve immediately. I like to to top my bowl with a tablespoon or so of pepitas, a little lime zest, and a very light sprinkle of finishing salt. Enjoy!
Quick Tip: You can make the quinoa, cook the chicken, and mix up the vinaigrette (although I'd leave the basil out until you're ready to serve it) in advance to save you time.
Courses Main Meal
Serving Size 1/4 of Dish
Amount Per Serving
% Daily Value
Total Fat 11 g
Saturated Fat 2 g
Unsaturated Fat 9 g
Cholesterol 36 mg
Sodium 43 mg
Total Carbohydrates 45 g
Dietary Fiber 9 g
Sugars 12 g
Protein 19 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.