Quinoa Butternut Squash Burrito Bowl is a flavorful meal which you can whip up in no time! It's healthy, delicious, vegan & gluten free!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Salad
  • Cuisine: World

Ingredients

Butternut Squash

  • 2 cups butternut squash cubes
  • 1 red onion (diced)
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon cayenne pepper
  • salt (to taste)
  • 1 tablespoon olive oil

Quinoa

  • 3 cups cooked quinoa
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon red chili flakes
  • salt (to taste)

Method

  1. Preheat oven to 400 F degrees. Line a baking sheet with parchment paper and set aside.
  2. In a bowl toss together squash cubes, diced onion, salt, cumin powder, cayenne pepper and 1 tablespoon olive oil. Mix to combine.
  3. Transfer everything to the prepared baking sheet and roast at 400 F degrees for 15-17 minutes or till squash is fork tender. Set aside.
  4. Measure 3 cups of cooked quinoa in a bowl and add salt, cumin powder and red chili flakes to it. Mix to combine.
  5. To prepare the bowl, divide the quinoa and butternut squash mixture equally in 2 parts.
  6. Add 1/2 cup black beans, diced avocado, cilantro and lime juice to each and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.