This vegan butternut squash quinoa salad is loaded with cauliflower and crunchy red onions drizzled with a creamy limey avocado tahini sauce make for the perfect healthy, nutritious and delicious weeknight meal. This recipe is packed full of protein, fiber, iron, and vitamins A and C!
Love roasted veggie quinoa bowls and need more of them? Check out these other quinoa favorites:
- Vegan Quinoa Roasted Veggie Buddha Bowls with Pesto Tahini Sauce {GF}
- Vegan Quinoa Cauliflower Arugula Bows with Thai Peanut Sauce {GF}
I love roasted veggies.
First place has always been reserved for cauliflower. Oh my god – roasted cauliflower.
Simply the best. Sometimes I pretend it’s popcorn, and eat it just the same way – shoveling multiple pieces in my mouth at once, barely able to take the time to chew before swallowing them and grabbing more.
I mean ovens and baking trays need to be made large so I can make more oven roasted cauliflower at once. It’s perfect dusted with a sprinkling of paprika and cumin (or cumin and coriander) or any other favorite spice that you have in mind.
Second place for oven roasted veggies needs to be awarded to butternut squash. When it get’s nicely browned and caramelized in the oven it is divine. Any vegan butternut squash quinoa recipe is so so good.
And so good for you too. Double win.
Then we’ve got the avocado – as my all time favorite food, that I need to consume at least once a day or my whole inner balance is off.
Avocado addiction? Perhaps.
While I’m perfectly happy to just thinly slice the avocado, season with salt and peppers and drizzle with lime juice – that I usually reserve for breakfast.
Lunches and dinner require a bit more avocado creativity and variety around here.
What goes well with avocado? Tahini, along with olive oil, sesame oil, and lime juice. Can you taste the flavors in this vegan butternut squash quinoa through the screen?
So while your favorite veggies are roasting way, quickly get the quinoa going and whip the avocado tahini drizzle together in the food processor.
You just gotta love that nifty kitchen gadget. One button (ok, maybe two, on and high) and your medley of ingredients turns into a fluid smooth and consistent sauce.
Want it thicker? Add less water. Want it more of a drizzle? Add more water. Easily adjustable to your desired consistency.
Once everything is ready top the quinoa with red onions, roasted cauliflower and butternut squash. Drizzle with the avocado tahini sauce.
The result is a delicious vegan butternut squash quinoa salad with soft and fluffy quinoa, perfectly roasted veggies crunchy onions and a smooth and creamy sauce.
Think happiness on a plate.
Vegan butternut squash quinoa bowls drizzled with a creamy avocado tahini sauce make for the perfect healthy, nutritious and delicious weeknight meal. This recipe is packed full of protein, fiber, iron, and vitamins A and C!
- 1 and 1/2 cups quinoa cooked according to package directions
- 1 head cauliflower cut into florets
- 1/2 large butternut squash cubed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons paprika
- 2 teaspoon cumin
- 1/2 small red onion thinly sliced
- For the Avocado Tahini Drizzle:
- 1/2 avocado
- 2 tablespoons tahini
- 1 teaspoon sesame oil
- 3 tablespoons olive oil
- 4 tablespoons water
- 1 tablespoon lime juice
- 1/2 teaspoon salt
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Preheat oven to 400 degrees F.
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In a large bowl toss cubed squash, cauliflower florets, salt to taste, paprika, cumin and 2 tablespoon olive oil.
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Bake on aluminum foiled lined baking sheet in single layer for 25-35 minutes or until soft and cooked through.
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Cook quinoa according to package directions.
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In a food processor combine the ingredients for the avocado tahini drizzle and process until smooth (adding more water if needed to reach desired consistency)
Camile says
This sounds delicious. I love that you included the nutrition information. I am obsessed with calorie counting so this is helpful. Thanks for sharing.
Vicky says
Thanks! Yes from now on I’ll be including nutritional info on the recipes so that will be perfect for you!
Candy says
Roasted veggies are the best. Going try the sauce. Thanks.
Vicky says
Aren’t they though?! Enjoy!
Nelo says
Looks really yum. Definitely going to give it a trial
Vicky says
Thanks! Hope you enjoy the recipe!
Abeer says
I have never made cauliflower this way but it looks so good and such an easy meal to prep that i am totally down for trying it!
Vicky says
You’ve got to try it!
Nancy says
Looks so good and simple enough to make….
Vicky says
Those are my favorite kinds of meals!
Kimberly @ The Daring Gourmet says
This sounds super good! I love roasted butternut squash and cauliflower and drizzled with that avocado tahini with sesame oil in it – delicious!
Vicky says
The avocado tahini is the perfect finishing touch!
Annie @ Annie's Noms says
This looks wonderful and so easy to make! Perfect flavourful weeknight dinner ๐
Vicky says
Thanks!
Christina @ Christina's Cucina says
Such a great fall dish, and so healthy to boot! My daughter loves roasted cauliflower as much as you, too!
Vicky says
Thanks! If your daughter loved roasted cauliflower she will looove this!
Brandon @ Kitchen Konfidence says
I too love roasted vegetables, so I am all about this!!
Vicky says
Thanks!
Christiane ~ Taking On Magazines says
Happiness on a plate indeed! I adore all the flavors you have tucked in that bowl.
Vicky says
Haha love your description! Thanks : )
Steph @ Steph in Thyme says
I love roasted veggies as welll and eat once or twice a week. Bookmarking this recipe to try! I’m a sucker for tahini ๐
Vicky says
Thanks! Tahini is the best right?!
Amber B says
Ah, this look delicious!
Vicky says
Thanks!
Rob Greenfield says
Considering this is the 47th time I’ve made this jont, I figured I’d write a review. It’s the bomb.!
Vicky says
So happy to hear that Rob! Thanks for taking the time to comment and let me know : ))