Recipes in the world of Flavilo

Roasted Butternut Squash and Peanut Buddha Bowl served

Roasted Butternut Squash and Peanut Buddha Bowl

Buddha bowls have become one of the most popular healthy food trends in recent years, and this roasted butternut squash and peanut version is particularly special. The sweetness of the roasted butternut squash, the crunch of the roasted peanuts, and the contrast of the fresh pomegranate seeds create a truly balanced and nourishing dish. Perfect for a light lunch or dinner that is not only healthy but also beautifully presented.

Prep Time 15 min
Preparation 25 min
Total 40 min
420 Kcal
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Ingredients for this recipe

Servings: 2
⭕ 400 g Butternut Squash
⭕ 200 g Cooked Quinoa
⭕ 100 g Fresh Spinach
⭕ 50 g Roasted Peanuts
⭕ 1 Avocado
⭕ 50 g Pomegranate Seeds
⭕ 2 tbsp Olive Oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 1 tbsp Lemon Juice
⭕ 1 tbsp Maple Syrup

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    Preparation Steps

    1

    Peel the butternut squash and cut it into small cubes. Place the cubes on a baking sheet lined with parchment paper, drizzle with olive oil, season with salt and pepper, and bake at 400°F (200°C) for 20-25 minutes, or until tender and golden brown.

    2

    Meanwhile, prepare the quinoa according to the package instructions, then let it cool to room temperature.

    3

    Slice the avocado and wash and drain the spinach.

    4

    Make the dressing: in a small bowl, whisk together the lemon juice, maple syrup, and a tablespoon of olive oil. Season with salt and pepper.

    5

    In a deep bowl, arrange the quinoa, roasted butternut squash, spinach, avocado slices, and pomegranate seeds. Sprinkle with roasted peanuts and drizzle with the dressing.

    6

    Serve immediately to enjoy the fresh flavors. Garnish with extra pomegranate seeds or fresh parsley.