Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Butternut squash quinoa Buddha bowl with fresh vegetables
Colourful Buddha bowl featuring fluffy quinoa, roasted butternut squash, and spiced chickpeas

Butternut squash and quinoa Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Salads
The essence of Buddha bowls lies not in religion, but in balance: different textures (crunchy, soft, creamy) and flavours (sweet, salty, acidic) meet on the plate. The soul of this dish is the butternut squash, which caramelises in the heat of the oven to gain a deep, sweet flavour, forming a perfect counterpoint to the freshness of the lemon dressing and the earthiness of the quinoa. It's a meal where every bite offers a different experience.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 460 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray for roasting squash
  • Medium pot for cooking quinoa
  • Sharp chef's knife and chopping board
  • Small jar for shaking dressing

Allergen Information

⚠️ Sesame seeds

Instructions

1 ✓

Preheat the oven to 200°C. Cut the squash into 2x2 cm cubes, toss with 2 tablespoons of olive oil, half the salt, and the paprika flakes.

Tip: The cubes should be uniform to cook evenly.
2 ✓

Spread the squash on a baking tray lined with parchment paper so they don't touch. Roast for 25-30 minutes until the edges start to brown and the inside is butter-soft.

Tip: If the vegetables touch, they will steam in the escaping steam rather than roast (inhibiting Maillard reaction).
3 ✓

Meanwhile, rinse the quinoa thoroughly with hot water in a sieve. Cook in twice the amount of salted water for approx. 15 minutes until the little 'tails' separate from the grains, then turn off the heat and let steam under a lid for 5 minutes.

Tip: During resting, the quinoa absorbs the remaining moisture and becomes fluffy (starch retrogradation).
4 ✓

Mix the chickpeas with the crushed garlic, a pinch of salt, and pepper. No need to cook, just coat with the flavours.

Tip: Garlic is very intense raw; the oily medium helps 'open up' its flavour.
5 ✓

Slice the avocado thinly. Wash and spin-dry the spinach.

Tip: Wet spinach would dilute the dressing.
6 ✓

Make the dressing: shake the remaining 1 tablespoon of oil with the lemon juice.

Tip: This is a simple emulsion that makes the salad creamier.
7 ✓

Assemble the bowl: arrange the quinoa, roasted squash, spiced chickpeas, spinach, and avocado next to each other. Sprinkle with sesame seeds and drizzle with the dressing just before serving.

Tip: You can toast the sesame seeds in a dry pan for a few moments for an even more intense flavour.

Recipe FAQ

Why did the quinoa taste bitter?
Quinoa grains are covered by a natural protective layer (saponin). If this is not washed off thoroughly with hot water before cooking, it can give a bitter aftertaste.
What if I don't have time to roast?
You can use leftover roasted squash, or even shave it thin raw if you have tender squash, though the depth of roasted flavour will be missing.

Ingredients

  • 400 g Cleaned Butternut Squash
  • 200 g Quinoa (measured dry)
  • 240 g Cooked chickpeas (tinned, rinsed)
  • 100 g Fresh baby spinach
  • 1 pc Ripe avocado
  • 3 tbsp Extra virgin olive oil
  • 2 cloves Garlic
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tsp Sea salt
  • 0.5 tsp Freshly ground black pepper
  • 2 tbsp Sesame seeds
  • 0.5 tsp Paprika flakes (to taste)