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Butternut Squash Quinoa Bowl

This butternut squash quinoa bowl is sweet and savory with turmeric roasted chickpeas and a delicious pumpkin peanut sauce.
Course Main Course
Cuisine Gluten-free, Grain Bowl, Plant-based, Vegan, Vegetarian
Keyword butternut squash, butternut squash quinoa bowl, chickpeas, gluten-free, peanut sauce, plant-based, pumpkin peanut sauce, quinoa, red cabbage, turmeric chickpeas, vegan, vegetarian
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 people
Author Amanda Hookom @HookomOnHealth

Ingredients

For the butternut squash:

  • 2 lb butternut squash (about 6 cups) peeled and chopped into ~1" pieces
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground cinnamon

For the chickpeas:

  • 1 (15 oz) can chickpeas drained, rinsed, and patted dry
  • 1 tbsp olive oil
  • 1/2 tsp ground turmeric

For the rest of the bowl:

  • 1 cup dry quinoa
  • 2 cups red cabbage shredded

For the pumpkin peanut sauce:

  • 1/2 cup creamy peanut butter
  • 1/2 cup canned pumpkin puree
  • 1/2 cup water
  • 1 tbsp soy sauce
  • 1/2 tsp curry powder
  • 1/4 tsp pumpkin pie spice

Instructions

  • Preheat oven to 425 degrees Fahrenheit and line two baking sheets with silicone baking mats, parchment paper, or foil.
  • Toss butternut squash with olive oil, ground cumin, paprika, and cinnamon. Spread evenly onto a baking sheet and roast for about 30 minutes or until golden-brown and can be pierced easily with a fork. Stir halfway through for even browning.
  • Toss chickpeas with olive oil and ground turmeric. Spread evenly onto second baking sheet and roast for about 30 minutes or until golden-brown and crispy. Stir halfway through for even browning.
  • While butternut squash and chickpeas are roasting, place quinoa and 2 cups of water into a medium saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 15-20 minutes, or until quinoa is tender and all the water has been absorbed. Fluff with a fork and set aside.
  • In a small bowl, whisk together the pumpkin peanut butter sauce ingredients until well combined.
  • Once everything is cooked, layer individual bowls with quinoa, roasted butternut squash, red cabbage, and roasted chickpeas. Drizzle with pumpkin peanut sauce and serve.

Notes

  • Change it up by using an acorn squash or pumpkin instead of butternut squash.
  • If the pumpkin peanut sauce is too thick for your liking, add more water to thin it out.
  • For the best leftover experience, store butternut squash and quinoa in a separate airtight glass container from the pumpkin peanut sauce.  The red cabbage can be stored in a separate silicone storage bag in the refrigerator.  Chickpeas can be stored in a silicone storage bag at room temperature.  Store all leftovers for up to 3-5 days.