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Our Butternut Squash Buddha Bowl is perfect for meal prepping ahead of time.
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SkinnyMS

Butternut Squash Buddha Bowl

Tasty flavors, filling textures, and in season ingredients make this the perfect recipe for fall.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Universal
Keyword: Plant-Based, Vegan
Servings: 4 people
Calories: 542kcal
Author: Kelsey Butler, MS, RDN

Ingredients

US Customary - Metric
  • 1 butternut squash diced
  • 2 cups broccoli florets
  • 2 cups brussels sprouts quartered
  • 1 red onion diced
  • 1 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • Dash salt and pepper
  • 15 ounces white beans canned, drained, and rinsed
  • 2 cups quinoa cooked
  • 2 cups mixed greens
  • 1 avocado diced
  • 2 tablespoons parsley fresh, chopped
  • 1/4 cup slivered almonds
  • 2 tablespoons balsamic vinegar reduction

Instructions

  • Start by preheating the oven to 450 degrees Fahrenheit.
  • Toss the butternut squash, broccoli, brussels sprouts, and red onion in olive oil and rosemary.
  • Season with salt and pepper as desired and roast in the oven for 20-25 minutes, flipping once.
  • Arrange the roasted veggies, white beans, quinoa, and mixed greens in 4 separate bowls. Top with avocado, parsley, slivered almonds, and a drizzle of balsamic reduction, and enjoy!

Nutrition

Serving: 1bowl | Calories: 542kcal | Carbohydrates: 85g | Protein: 21g | Fat: 17g | Saturated Fat: 2g | Sodium: 44mg | Potassium: 1981mg | Fiber: 20g | Sugar: 10g | Vitamin A: 20772IU | Vitamin C: 96mg | Calcium: 258mg | Iron: 8mg |
SmartPoints (Freestyle): 16
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SmartPoints (Freestyle): 16
SmartPoints (Freestyle): 16