Serves 4
40 min
Spicy-Sweet Squash Bowl
Recipe GLPRd908d327beec1a
A vibrant, plant-based bowl featuring roasted butternut squash with warm spices, fluffy quinoa infused with curry and brown sugar, fresh spinach, and cilantro, topped with toasted pecans. This gluten-free, dairy-free, and vegan-friendly dish balances sweet, spicy, and savory flavors in every bite.
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Ingredients
1 cup dry quinoa
2 cups vegetable stock
2 teaspoons curry powder
½ tablespoon packed brown sugar
2 cups peeled and cubed butternut squash
2 teaspoons olive oil
1 teaspoon white sugar
¼ teaspoon cinnamon
1 tablespoon curry powder
Salt to taste
1 cup fresh spinach
1 bunch fresh cilantro, roughly chopped
¼ cup toasted pecan pieces
¼ teaspoon cayenne pepper
Directions
Bring the vegetable stock to a boil in a medium saucepan. Add the dry quinoa, 2 teaspoons curry powder, and ½ tablespoon brown sugar. Stir well, reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
While the quinoa cooks, preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with 2 teaspoons olive oil, 1 teaspoon white sugar, ¼ teaspoon cinnamon, 1 tablespoon curry powder, ¼ teaspoon cayenne pepper, and salt to taste. Spread on a baking sheet in a single layer.
Roast the squash for 25–30 minutes, stirring halfway through, until golden brown and tender when pierced with a fork.
In a large mixing bowl, combine the cooked quinoa with the roasted squash, fresh spinach, and chopped cilantro. Toss gently until well combined.
Divide the mixture evenly among four serving bowls. Top each bowl with toasted pecan pieces and serve immediately while warm.
