This Butternut Squash Quinoa Bowl with Roasted Red Pepper Sauce was ever-so-slightly inspired by my favourite salad from Pret – the salad involves falafel and hummus too, but my favourite part of it is the roasted butternut squash and the delicious red pepper sauce.
While salad leaves are lovely, I wanted to make something slightly more substantial that could work both as a light lunch or a quick weeknight dinner – I decided to create a bowl with my go-to base of quinoa and buckwheat.
I then topped it with some beautifully sweet and tender roasted butternut squash, creamy avocado (because you always gotta have avo), juicy olives and a big dollop of the most flavoursome roasted red pepper sauce.
A generous sprinkling of crunchy seeds such as pumpkin seeds, sunflower seeds or pine nuts would also go really well! Or what about some almond (!) bacon?
The roasted red pepper sauce goes beautifully with the other ingredients in this bowl – it’s naturally sweet from the roasted red peppers, nutty from the pine nuts, herby from the oregano, slightly tart from the lemon juice and has a bit of a kick from the cayenne pepper.
This is just the perfect meal for summer – why not make double the amount you need and have the leftovers as a packed lunch the following day?
Want more great bowls? Check out my:
- Vegan Souvlaki Bowl with Avocado Tzatziki
- Spiced Sweet Potato & Hummus Buddha Bowl
- Vegan Oyster Mushroom Bibimbap
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
This Butternut Squash Quinoa Bowl with Roasted Red Pepper Sauce makes a great nutritious packed lunch or weeknight dinner!
- 1 portions quinoa
- 1 portion buckwheat
- 1 butternut squash, cut into small cubes with the skin left on
- 2 tablespoons Olive oil (or sub rapeseed, vegetable or coconut oil)
- Salt + pepper, to taste
- 1 sweet red pepper, de-seeded and cut into cubes
- 2 tablespoons pine nuts
- 1 teaspoon dried oregano
- 2 tablespoons of lemon juice
- 1 clove of garlic
- Salt + pepper, to taste
- Cayenne chilli pepper, to taste
- 1 avocado, sliced
- Cherry tomatoes
- Fresh parsley, roughly chopped
- 1 tablespoon seeds (pumpkin seeds, pine nuts or sunflower seeds)
Preheat oven to 180 degrees (350 degrees)
Mix together quinoa and buckwheat in a pan and cook according to instructions on packet
Place the butternut squash on a baking tray, drizzle with olive oil and season with salt and pepper. Bake in oven for 30-40 minutes until soft and golden brown
- Place the red pepper on a separate baking tray, drizzle with olive oil and bake in oven for 20-30 minutes until soft and slightly charred
Once done, add the roasted red peppers and all other ingredients for the sauce to a blender or food processor - whizz until mostly smooth but you can leave it slightly chunky for texture
Lay out the quinoa and buckwheat base in a bowl and top with roasted butternut squash, olives, sliced avocado, a generous dollop of the roasted red pepper sauce and sprinkle with seeds
Roasted red pepper sauce adapted from Pinch Of Yum.
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