Butternut Squash Quinoa Bowl {Sweet and Savory}

A fully assembled butternut squash quinoa bowl in a large white bowl on a table next to a bowl of pecans.

Butternut Squash Quinoa Bowl {Sweet and Savory}

It's that time of year again, where we crave comforting flavors. This butternut squash quinoa bowl is a combination of sweet and savory, a perfect balance of nutrition and decadence. It's super simple to make and packed with nutrients like protein, fiber, iron and potassium {Gluten-Free}.

Course Main Course

Cuisine American

Keyword 30-minute meal, gluten-free breakfast, protein bowl, Quinoa Bowl

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 474kcal

Author Alex Evink, MS, RD

Ingredients

1 lb. boneless, skinless chicken breasts rotisserie chicken for ease
4 cups cubed butternut squash (about 1 medium squash)
1 cup dry quinoa or 2.5-3 cups cooked
1-2 tablespoons olive oil, divided
½ cup chopped walnuts or pecans
½ cup grated or shaved parmesan cheese
5 slices of bacon
¾ teaspoon kosher salt
½ teaspoon garlic powder
Red pepper flakes
1 tablespoon honey or make drizzle

Honey Dijon Drizzle (Optional)

2 tablespoons honey
1½-2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Pinch of salt
Pinch of black pepper
1-2 teaspoons water, to thin - optional

Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
Add the cubed butternut squash to one side of the baking sheet. Drizzle with 1 tablespoon olive oil and season with half of the garlic powder, salt, and black pepper. Toss to coat.
Roast for 30-40 minutes, until the butternut squash is tender and caramelized.
Season the chicken breasts with olive oil, garlic powder, salt, and black pepper. Air fry at 375°F for 12–16 minutes, flipping halfway through, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes, then slice. Shortcut: Use about 2½–3 cups cooked rotisserie chicken instead of cooking the chicken from scratch.
While the chicken and squash cook, make the quinoa according to package directions.
Cook the bacon until crisp, then drain and roughly chop.
In a small bowl, whisk together the honey, Dijon mustard, and apple cider vinegar until smooth.
Divide the quinoa among bowls. Top with roasted butternut squash, sliced chicken, bacon, pecans, and Parmesan.
Drizzle with the honey-Dijon mixture just before serving. Finish with extra black pepper or red pepper flakes, if desired.

Notes

Store this recipe in an airtight container in the fridge for up to 4 days.

Use frozen butternut squash cubes, or already cut squash cubes to eliminate the step of cutting it!
Pound the chicken breast thinner for a quicker cooking time.
Prepare quinoa or rice earlier in the week to speed up the cooking process.

Nutrition