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}.
Servings 4 servings
Calories 474kcal
Ingredients
- 1 medium butternut squash, cut into cubes (or frozen, cubed butternut squash)
- 1 cup quinoa, uncooked (or 2.5 cups cooked)
- 2 medium boneless, skinless chicken breasts
- 3/4 cup chopped walnuts or pecans
- 3/4 cup grated parmesan cheese
- 5 slices of bacon
- 1 tablespoon honey
- Salt, pepper, garlic powder to taste
Instructions
- Assemble all ingredients and equipment. Preheat the oven to 400 degrees F.
- Cut the ends off the butternut squash. Slice into thirds, and scoop out the seeds and pulp using a spoon. Using your sharp knife or a vegetable peeler, cut off the skin. Dice the butternut squash into uniform, bite-sized pieces.
- Place the butternut squash on a baking sheet with parchment paper. Season with olive oil, salt, pepper, and garlic powder. Spread out so they are not too close together.
- Season chicken breast with same seasonings. If there is room, add your chicken breast to the pan. If not, cook on separate baking sheet or air fry. Place in oven for 25 minutes.
- Cook the quinoa according to package directions. Leave on low or simmer while the chicken/squash is cooking.
- Cook the bacon in the oven or microwave until crispy. Grate parmesan cheese.
- Check on the chicken and squash after 25 minutes. Remove from oven when the chicken breast has reached an internal temperature of 165 degrees F.
- Cut the chicken and bacon into bite-sized pieces. Assemble the bowls: 1/2 cup of quinoa as the base. Top with butternut squash, about 1-2 slices of bacon diced, chicken, parmesan cheese, and 2 Tbsp. chopped walnuts. Drizzle with honey.
Notes
Store this recipe in an airtight container in the fridge for up to 4 days.
For a vegetarian option, omit the chicken or add some chickpeas or tofu to replace.
- 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 Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 474 |
| % Daily Value* | |
| Total Fat 19.6g | 25% |
| Saturated Fat 3.8g | 19% |
| Cholesterol 90mg | 30% |
| Sodium 603mg | 26% |
| Total Carbohydrate 35.6g | 13% |
| Dietary Fiber 4g | 14% |
| Total Sugars 5g | |
| Protein 38.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 45mg | 3% |
| Iron 3mg | 17% |
| Potassium 875mg | 19% |
Nutrition
Calories: 474kcal