Cajun Butternut Squash Quinoa Bowl

Make the best of winter veggies with this cajun-spiced butternut squash quinoa bowl, served with a cashew dressing. A nourishing bowl that is naturally vegan and gluten-free.

If you liked my sweet potato black bean quinoa bowl, you’ll certainly like this cajun version prepared with butternut squash. More and more, I’m exploring around these lunch bowls, halfway between a salad and a warm bowl, that are loaded with nutritious ingredients and easy to meal prep. They pack a punch of flavors and allow us to eat healthy and plant-based. Whether vegetarian or not, we all know the benefits of adding more veggies to our diets, so this is always a win-win.

This version is prepared with roasted butternut squash, diced and seasoned with a zesty and spicy cajun seasoning. The bowl also features some grain (quinoa), plant-based protein (black beans), alongside with avocado and other toppings. Don’t pass on the cashew dressing, that completes this quinoa bowl and makes it absolutely delicious!

Cajun butternut squash quinoa bowl is

• A perfect veggie lunch, healthy and nutritious ✔
• Easy to prepare in advance (meal prep) ✔
• Vegan and gluten-free ✔
• Easy to customize ✔

What goes into this cajun quinoa bowl?

• Quinoa. It’s your main source of plant-based protein in this recipe. Any kind would do (white, red, tricolor). Remember to rinse before cooking.
• Butternut squash. You need one small to medium butternut squash, diced.
• Cajun seasoning. It’s a spicy seasoning blend that hails from Louisiana, the home of delicious Cajun cuisine. Although every cajun seasoning is different, it usually features paprika, onion and garlic powder, marjoram, thyme, fennel seed, cumin, cayenne pepper.
• Black beans. I used a small can of black beans, that I drained and rinsed before using.
• Avocado. Choose them ripe, but firm to the touch, so you can dice them easily.
• Add-ons. Every quinoa bowl tastes better with a few add-ons, like fresh cilantro, vegan sour cream, and lime. These ingredients are optional but I highly recommend them!

How to make the cashew dressing?

Simply add all the dressing ingredients to a small blender and mix until smooth. If too thick, you can add a few Tablespoons of hot water (one at a time) and mix again. Note: make sure you use unsweetened cashew butter for the dressing! Also, if you’re feeling extra adventurous with the spices, you can add a pinch of cajun seasoning to the dressing too!

Can you meal prep?

Like for every buddha bowl or quinoa bowl, it’s easy to prep the ingredients in advance, and then assemble the bowls just before serving. Because lunch on the go is often our routine, this spares us a lot of time in the kitchen just before lunch and still allows us to eat healthy. Here’s how you can do:

1. Cook the quinoa in advance and store in its very own container in the refrigerator for up to 5 days.
2. Prepare and roast the butternut squash up to 5 days in advance. Let cool, then transfer to a glass container and store in the refrigerator.
3. Make the cashew dressing by blending all the ingredients in a blender until smooth. Store in a glass jar in the refrigerator for up to 3-5 days. When ready to use, place the glass jar, sideways, under hot running water for about a minute, until the dressing is smooth and liquid again.

When assembling, divide the quinoa, the cajun roasted butternut squash and the black beans to the bowls and warm up in the microwave for about 1 to 2 minutes, to your liking. Now dice the avocadoes and add them to the bowls. Toss well. Top with sour cream, lemon or lime wedges, fresh cilantro, and drizzle the cashew dressing all over (if the dressing is too thick, add a few spoonfuls of very warm water and whisk vigorously). Enjoy!

Recipe variations

• Add more veggies! Jalapeños, sliced cucumber, bell peppers, shredded cabbage or baby spinach are all great addition to this quinoa bowl. This way, you can make it taste different every single time and keep yourself healthy by adding more veggies to your bowl.
• Add cheese (non vegan)! If not vegan, you can sprinkle some feta cheese over your quinoa bowls for a salty touch.
• Black beans can be replaced with red beans, or a mix of both.
• Use a different dressing, like this curry vinaigrette instead of this tahini dressing.

More winter bowl and salads:

• Sweet Potato Black Bean Quinoa Bowl
• Roasted Cauliflower Burrito Bowl
• Butternut Squash Tabbouleh with Bulgur
• Spiced Chickpea Sweet Potato Buddha Bowl
• Roasted Broccolini and White Bean Salad
• Avocado, Beet and Roasted Cauliflower Bowl
• Moroccan-Inspired Chickpea Couscous Salad

Cajun Butternut Squash Quinoa Bowl

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• Author: Delphine Fortin
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salads
• Diet: Vegan

Make the best of winter veggies with this cajun-spiced butternut squash quinoa bowl, served with a cashew dressing. A nourishing bowl that is naturally vegan and gluten-free.

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Ingredients

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For the quinoa bowl:

• 1 small butternut squash, peeled, seeded and diced
• 2 Tablespoons olive oil
• 1 Tablespoon cajun seasoning
• Salt and pepper
• 1 ½ cups (250g) uncooked quinoa
• 1–15 ounces can (400 ml) black beans, drained and rinsed
• 2 avocadoes, sliced
• Fresh cilantro, chopped
• Vegan sour cream*, for serving
• Lime, for serving

For the cashew dressing:

• 2 teaspoons cashew butter
• 3 Tablespoons olive oil
• 3 Tablespoon lemon juice
• 1 pinch cajun seasoning (optional)
• Salt and pepper

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Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large bowl, toss the diced butternut with olive oil, cajun seasoning, salt and pepper. Transfer to the baking sheet in an even layer and roast for about 25 minutes, stirring once or twice, until sweet potatoes are fork tender. Set aside.
3. Meanwhile, place the quinoa in a large saucepan with 2 cups (50 cl) water. Bring to a simmer, then cover and reduce the heat to low. Cook until all the water is absorbed and the quinoa is tender, about 15 minutes. Remove from the heat and let sit, covered, for 15 additional minutes. Gently fluff with a fork and set aside.
4. For the cashew dressing, place all the ingredients in a small blender and mix until smooth.
5. To assemble the bowls, divide the quinoa among bowls. Top with cajun-roasted butternut squash, black beans,  sliced avocadoes, and a dollop of sour cream. Drizzle the bowls with the cashew dressing, sprinkle fresh cilantro all over, and enjoy!

Notes

* If you are not strictly vegan, you can use regular sour cream instead.

Fall, Family-Friendly, Gluten-Free, Healthy, Pumpkins (Winter Squash), Quinoa, Salads & Bowls, Thanksgiving, Vegetarian, Winter

Did you make this recipe?

Lastly, if you make this Cajun Butternut Squash Quinoa Bowl, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!