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Roast butternut squash and peanut Buddha bowl served
Colourful vegan Buddha bowl with golden squash and fresh greens

Roast Butternut Squash & Peanut Buddha Bowl

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Salads
A masterpiece of textures: the buttery soft roast squash, the springy quinoa, and the crunch of peanuts. The peanuts don't just add crispness; their natural oils balance the zesty citrus dressing, making the dish satisfying without being heavy. The sweet, salty, and acidic flavour profile is guaranteed to be moreish.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 510 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking paper and baking tray
  • Small bowl for the dressing

Allergen Information

⚠️ Peanuts

Instructions

1 ✓

Dice the butternut squash and toss with 2 tbsp olive oil, salt, and pepper. Roast in an oven preheated to 200°C for 20-25 minutes until golden brown.

Tip: It is ready when a fork slides in without resistance.
2 ✓

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

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

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

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

Slice the avocado. Wash the spinach.

Tip: Only cut the avocado just before serving, otherwise it will oxidise (turn brown).
5 ✓

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

Tip: It's called a 'rainbow bowl' due to the cavalcade of colours – we eat with our eyes too!
6 ✓

Drizzle with the dressing and serve immediately.

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

Recipe FAQ

Can I use other nuts?
Yes, but the distinctive, slightly sweet flavour of peanuts is the classic pairing for squash. If you are allergic, toasted pumpkin seeds are the best substitute.

Ingredients

  • 400 g Butternut squash, peeled and cleaned
  • 200 g Cooked quinoa
  • 100 g Fresh baby spinach
  • 50 g Unsalted peanuts
  • 1 pc Ripe avocado
  • 50 g Pomegranate seeds
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Maple syrup