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5 from 5 votes
Vegan Butternut Squash Quinoa with Avocado Tahini Drizzle {GF}
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

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: 310 kcal
Author: Vicky Berman
  • 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
  1. Preheat oven to 400 degrees F.
  2. In a large bowl toss cubed squash, cauliflower florets, salt to taste, paprika, cumin and 2 tablespoon olive oil.
  3. Bake on aluminum foiled lined baking sheet in single layer for 25-35 minutes or until soft and cooked through.
  4. Cook quinoa according to package directions.
  5. 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 310 Calories 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.