Roasted Veggie Grain Bowls

Updated: May 10, 2020

This recipe is fantastic with any kind of roasted vegetable. Experiment with different veggies to find your favorite combos!

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 2-3+ large bowls


4 cups diced butternut squash (~1 medium squash)

2 Tbsp olive oil

Kosher salt and black pepper

1 cup dry quinoa

1 can low sodium garbanzo beans, drained and rinsed

1-2 large ripe avocados, thinly sliced

4 cups fresh spinach

8 medium mushrooms, sliced

Handful of cherry tomatoes

Blue cheese or feta cheese (optional)


1/2 cup balsamic vinegar

1/3 cup olive oil

1 tsp Dijon mustard

3 Tbsp pure maple syrup

1 clove garlic

1/4 tsp salt

Ground pepper to taste

1. Preheat oven to 425°. Peel and dice butternut squash. Place on a cooking sheet in a single layer, drizzle with olive oil and sprinkle with Kosher salt and pepper. Roast for 15 minutes, remove and stir, and return to the oven for about another 7-10 minutes. 

2. Meanwhile, cook quinoa according to package directions. Also, combine all dressing ingredients in a blender or Magic Bullet and blend for about 10 seconds.

3. Assemble the bowls: fill 4 bowls with about 1/2 cup cooked quinoa and 1 cup spinach. Top with roasted butternut squash, sliced mushrooms, garbanzo beans, avocado slices, tomatoes, and cheese. Drizzle dressing over the top.

4. Enjoy immediately!

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