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Cajun Butternut Squash Quinoa Bowl

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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.
  • 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.

Ingredients

Scale

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

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.

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