Creamy Quinoa Squash Bowl
A wholesome and flavorful dish featuring roasted butternut squash, earthy beetroot, protein-packed quinoa, and nutrient-rich spinach, all swimming in a luscious coconut milk sauce. This vegan-friendly recipe combines vibrant colors and a velvety texture, making it a delightful and nourishing meal for any occasion.
ingredients
- 1 small butternut squash, peeled and cubed
- 2 medium beetroots, peeled and diced
- 1 cup quinoa, rinsed
- 2 cups spinach leaves
- 1 can (14 oz) coconut milk
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large baking tray, toss the butternut squash cubes and beetroot dices with olive oil, cumin, turmeric, salt, and pepper. Roast in the preheated oven for 30-35 minutes or until tender and slightly caramelized.
- 3.
Meanwhile, cook the quinoa according to package instructions. Set aside.
- 4.
In a large skillet over medium heat, warm the coconut milk, then stir in the spinach leaves and cook until wilted. Season with salt and pepper.
- 5.
Add the roasted butternut squash and beetroot to the skillet, gently mixing everything together.
- 6.
Serve the creamy quinoa squash mixture over a bed of cooked quinoa, drizzling any remaining coconut milk sauce on top.
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