Quinoa & Butternut Squash Veggie Bowl

Indulge in a nourishing and colorful Quinoa & Butternut Squash Veggie Bowl, a dish that’s as vibrant in flavor as it is rich in nutrients. This veggie-packed bowl is perfect for anyone seeking a balanced, plant-based meal that supports overall wellness, gut health, and cellular function. With a variety of textures and flavors, it’s a delightful way to enjoy a nutrient-dense meal.

Quinoa, the base of this bowl, is a complete protein, providing all nine essential amino acids needed for muscle repair and cellular health. It’s also high in fiber, which supports digestion and helps maintain stable blood sugar levels. Quinoa is rich in magnesium, manganese, and folate, all of which play vital roles in energy production and supporting metabolic functions.

Butternut squash adds a touch of natural sweetness while being an excellent source of beta-carotene, a precursor to vitamin A, which supports immune function, vision, and skin health. Roasted with a drizzle of olive oil, the squash becomes tender and caramelized, enhancing its flavor and making it a perfect complement to the other ingredients.

Broccoli provides a hefty dose of vitamin C, fiber, and sulforaphane, a compound that supports detoxification and has been shown to have anti-cancer properties. Alongside the broccoli, the raw, shredded carrots and diced cucumber add crunch and freshness, contributing to the bowl’s fiber content and providing a range of vitamins and antioxidants that support overall cellular health.

Cherry tomatoes not only add a burst of color but also bring in lycopene, a powerful antioxidant that supports heart health and helps reduce oxidative stress. The raw pepitas (pumpkin seeds) sprinkled on top add a satisfying crunch along with healthy fats, zinc, and magnesium, which are essential for immune function and bone health.

The creamy tahini dressing, made with olive oil, lemon juice, Dijon mustard, and a touch of maple syrup, ties the whole bowl together. Tahini, made from ground sesame seeds, is rich in calcium and healthy fats, supporting bone health and providing a satiating element to the meal. The Dijon mustard adds a tangy kick, while the lemon juice brightens the flavors and adds a dose of vitamin C, enhancing the absorption of nutrients.

This Quinoa & Butternut Squash Veggie Bowl is a gluten-free, dairy-free, and nutrient-rich option that’s perfect for lunch or dinner. It’s a delicious way to enjoy a variety of vegetables and whole grains, supporting your body’s natural detoxification processes and promoting long-term wellness.

Servings: 4

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Quinoa & Butternut Squash Veggie Bowl

Prep time: 20 MinCook time: 17 MinTotal time: 37 Min

Indulge in a nourishing and colorful Quinoa & Butternut Squash Veggie Bowl, a dish that’s as vibrant in flavor as it is rich in nutrients.

Ingredients

Salad

• 1 cup quinoa
• 1 1/3 cups butternut squash, peeled and cubed
• 3 cups broccoli, heads only
• 1 Tbs olive oil
• 1 pint cherry tomatoes, halved
• 4 carrots, peeled and shredded
• 1 cucumber, peeled and diced
• 1/4 cup pepitas, raw

Dressing

• 1/4 cup tahini
• 3 Tbs olive oil
• 1 lemon, juiced
• 2 tsp Dijon mustard
• 2 tsp maple syrup
• 2 Tbs water, as needed

Instructions

Salad

1. To cook quinoa: Place quinoa and water in a small saucepot in a ratio of 2:1, quinoa: water. For 1 cup quinoa, add 2 cups of water. Bring to a boil, reduce heat to simmer for about 8 minutes. You may need to crack the lid a bit to prevent overflow. Once the water has been absorbed. remove from heat, fluff with a fork, and return the lid. Set aside.
2. Preheat oven to 400° F and line a baking sheet with parchment paper.
3. Prepare cherry tomatoes, carrots, and cucumber according to directions.
4. Make
5. Toss squash and broccoli florets with olive oil, season with salt and pepper, and spread on the parchment-lined baking sheet. Bake until squash has just softened, about 15-20 minutes.
6. Add cooked quinoa, roasted vegetables, and other vegetables to a large bowl and toss to combine.
7. Drizzle with enough dressing to coat and toss again. Season with salt and pepper.
8. Top with pepitas and serve

Dressing

1. Juice lemon.
2. Add all ingredients, except water, to a small bowl and whisk until creamy. Add water one tablespoon at a time to thin dressing to your liking.
3. Season with salt and pepper to taste.

Nutrition Facts

Calories

502.68

Fat

27.3 g

Sat. Fat

3.84 g

Carbs

55.99 g

Fiber

9.77 g

Net carbs

46.23 g

Sugar

11.39 g

Protein

14.42 g

Sodium

116.45 mg

Cholesterol

0 mg

Calcium

146.23 mg

Choline

63.48 mg

Folate

188.55 µg

Magnesium

180.81 mg

Potassium

1287.88 mg

Vitamin B12

0 µg

Vitamin B6

0.63 mg

Vitamin K

93.35 µg

Copper

0.77 mg

Manganese

1.63 mg

Vitamin B2

0.39 mg

Vitamin C

105.26 mg

Zinc

3.15 mg

Selenium

12.6 µg

Vitamin B1

0.6 mg

Vitamin B5

1.45 mg

Vitamin E

5.43 mg

Vitamin A

16213.83 IU

Vitamin B3

3.96 mg

Vitamin D

0 µg

Iron

5.04 mg

The nutritional information provided on this blog is for general informational purposes only and is based on data sourced from the US Department of Agriculture database. However, nutritional values can vary significantly depending on the specific brands, ingredients, and measurements used in your preparation. We strive to provide accurate information, but we make no guarantees regarding the accuracy, completeness, or reliability of any nutritional information presented.

Please note that the recipes and nutritional information provided

are not intended to replace professional dietary advice or treatment. Always

consult with a qualified healthcare professional or nutritionist before making

any changes to your diet, especially if you have any underlying health

conditions or dietary restrictions.

https://www.genomic-wellness.com/recipes/quinoa-amp-butternut-squash-veggie-bowl