Vegan Butternut Squash Quinoa with Avocado Tahini Drizzle {GF}
Prep Time
15mins
Cook Time
30mins
Total Time
45mins
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!
Course:
Dinner
Cuisine:
American, Healthy, Vegan
Servings: 4
Calories: 310kcal
Author: Vicky Berman
Ingredients
1and 1/2 cups quinoacooked according to package directions
In a large bowl toss cubed squash, cauliflower florets, salt to taste, paprika, cumin and 2 tablespoon olive oil.
Bake on aluminum foiled lined baking sheet in single layer for 25-35 minutes or until soft and cooked through.
Cook quinoa according to package directions.
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)
Nutrition Facts
Vegan Butternut Squash Quinoa with Avocado Tahini Drizzle {GF}
Amount Per Serving
Calories 310Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 3g19%
Sodium 310mg13%
Potassium 627mg18%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 3g3%
Protein 3g6%
Vitamin A 10505IU210%
Vitamin C 37.5mg45%
Calcium 77mg8%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.