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Roasted Butternut Squash and Peanut Buddha Bowl served
Nutritious vegan bowl with squash, peanuts, and quinoa base

Roasted Butternut Squash & Peanut Buddha Bowl

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Salads
A masterpiece of textures: butter-soft roasted squash, springy quinoa, and crunchy peanuts. The peanuts add not just crunch but healthy fats to balance the citrusy dressing, making the dish satisfying without being heavy. The sweet-salty-acidic flavor profile is guaranteed to be addictive.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 510 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Parchment paper and baking sheet
  • Small bowl for dressing

Allergen Information

⚠️ Peanuts

Instructions

1 ✓

Cube the squash, toss with 2 tablespoons of oil, salt, and pepper. Roast in a 400°F (200°C) oven until golden brown, about 20-25 minutes.

Tip: It's done when a fork slides in without resistance.
2 ✓

Toast the peanuts in a dry skillet over medium heat for a few minutes until fragrant and slightly darkened.

Tip: Toasting brings out the nutty 'roasted' flavor (Maillard reaction); raw peanuts taste too bland for this dish.
3 ✓

Make the vinaigrette: whisk the lemon juice, maple syrup, and 1 tablespoon olive oil with a pinch of salt until smooth.

Tip: Taste it! The sour and sweet should be in balance.
4 ✓

Slice the avocado. Wash the spinach.

Tip: Slice the avocado only right before serving to prevent oxidation (browning).
5 ✓

Arrange the quinoa, warm roasted squash, spinach, and avocado in a bowl. Sprinkle with the toasted peanuts and pomegranate seeds.

Tip: It's called a 'rainbow bowl' for a reason – eat with your eyes first!
6 ✓

Drizzle with the dressing and serve immediately.

Tip: The contrast between warm and cold elements is the best part of the dish.

Recipe FAQ

Can I use other nuts?
Yes, but the distinct, sweet flavor of peanuts is the classic pair for squash. If you are allergic, toasted pumpkin seeds (pepitas) are the best substitute.

Ingredients

  • 1 lb Peeled Butternut Squash (cubed)
  • 1 cup Cooked Quinoa
  • 4 oz Fresh Baby Spinach
  • 1/3 cup Unsalted Peanuts
  • 1 whole Ripe Avocado
  • 1/4 cup Pomegranate Seeds
  • 3 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbsp Fresh Lemon Juice
  • 1 tbsp Maple Syrup