Simple, practical, and full of everyday flavour, Quinoa Butternut Squash Burrito Bowl is a World salad made with butternut squash cubes, red onion, and cumin powder in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.