Roasted Butternut Squash & Quinoa Bowl Recipe – Easy Indian-Spiced

Last Updated on 4 months by Neha Deshmukh

Roasted Butternut Squash & Quinoa Bowl Recipe – Easy Indian-Spiced

Introduction

Hey everyone! I’m so excited to share this vibrant and flavorful Roasted Butternut Squash & Quinoa Bowl recipe with you. It’s become a real go-to in my kitchen – quick enough for a weeknight, healthy enough to feel good about, and packed with so much delicious Indian-inspired flavor. I first made this when I was craving something comforting but wanted to avoid a heavy meal, and it totally hit the spot! It’s a beautiful blend of textures and tastes, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This bowl is seriously a winner for so many reasons. It’s incredibly easy to make, taking only about 30 minutes from start to finish. It’s also wonderfully healthy, brimming with nutrients from the butternut squash, quinoa, and avocado. But the best part? The warm, aromatic spices give it a lovely Indian twist that’s both comforting and exciting. Plus, it’s super customizable – feel free to swap in your favorite veggies or adjust the spice level to your liking!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 cups butternut squash cubes (about 300g)
• 1 red onion, diced
• ¼ teaspoon cumin powder (about 1g)
• ¼ teaspoon cayenne pepper (about 0.5g)
• Salt to taste
• 1 tablespoon olive oil (about 15ml)
• 3 cups cooked quinoa (about 450g)
• ¼ teaspoon red chili flakes (about 0.5g)
• 1 large avocado, diced
• 1 cup black beans, rinsed and drained
• 2 small limes
• Cilantro, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! Cumin and cayenne pepper are the stars here, bringing that warm, familiar Indian flavor. Don’t be shy with the spices – they really make the dish sing.

Quinoa is a fantastic grain, and it’s becoming increasingly popular in Indian cooking as a healthy and protein-rich alternative to rice. It’s naturally gluten-free too!

Butternut squash is wonderful in this recipe, but you’ll find different regions of India use various types of squash – kaddu being a common one. Feel free to experiment with what’s available to you.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper – this makes cleanup a breeze!
2. In a bowl, toss the butternut squash cubes and diced red onion with cumin powder, cayenne pepper, salt, and olive oil. Make sure everything is nicely coated.
3. Spread the squash mixture onto the prepared baking sheet in a single layer. Roast for 15-17 minutes, or until the squash is tender and slightly caramelized.
4. While the squash is roasting, let’s season the quinoa. In a separate bowl, combine the cooked quinoa with cumin powder, red chili flakes, and a pinch of salt. Give it a good mix.
5. Now for the fun part – assembling the bowls! Divide the seasoned quinoa and roasted squash mixture equally between two bowls.
6. Top each bowl with black beans, diced avocado, a generous sprinkle of fresh cilantro, and a squeeze of lime juice. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the baking sheet when roasting the squash. This will ensure it gets nice and crispy.
• For extra flavor, try dry-roasting the cumin seeds for a minute before grinding them into a powder.
• If you’re short on time, you can use pre-cooked quinoa.

Variations

• My family loves adding a dollop of plain yogurt on top for a cooling contrast to the spices.
• A friend suggested adding roasted chickpeas for extra crunch and protein – brilliant!
• I sometimes swap the black beans for kidney beans or chickpeas.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check that your quinoa is prepared without any animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free, thanks to the quinoa.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce or omit the cayenne pepper and red chili flakes.
• Medium: Use the amounts listed in the recipe.
• Hot: Add an extra pinch of cayenne pepper or a finely chopped green chili to the squash mixture.

Festival Adaptation (Navratri-friendly – using permitted grains/vegetables)

During Navratri, you can adapt this recipe by substituting the quinoa with samak rice (barnyard millet), a permitted grain. Ensure all other ingredients align with Navratri fasting guidelines.

Serving Suggestions

This bowl is a complete meal on its own, but it also pairs well with a side of roti or naan. A simple cucumber raita would be a lovely addition too.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The avocado may brown slightly, but it will still taste delicious.

FAQs

Is this recipe suitable for meal prepping?

Absolutely! You can roast the squash and cook the quinoa ahead of time and store them separately. Then, just assemble the bowls when you’re ready to eat.

Can I use sweet potatoes instead of butternut squash?

Yes, sweet potatoes would work beautifully! They have a similar texture and sweetness.

What is the best way to cook quinoa for this recipe?

I like to rinse the quinoa thoroughly before cooking it. Then, I combine 1 cup of quinoa with 2 cups of water in a saucepan, bring it to a boil, reduce the heat, and simmer for 15-20 minutes, or until all the water is absorbed.

Can I add a protein source like chickpeas or paneer?

Definitely! Chickpeas are a great vegan option, and paneer would add a lovely creamy texture.

How can I adjust the spice level to my preference?

Start with a small amount of cayenne pepper and red chili flakes, and then add more to taste. Remember, you can always add more spice, but you can’t take it away!