![['A close-up view of a Roasted Butternut Squash Quinoa Bowl featuring vibrant ingredients.', 'Side view of a colorful nourish bowl with roasted butternut squash, quinoa, and fresh vegetables.', 'Juicy and delicious Roasted Butternut Squash Quinoa Bowl with tofu and broccoli, captured beautifully.', 'A close-up shot highlighting the textures of a roasted butternut squash and quinoa dish with garnishes.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/roasted-butternut-squash-quinoa-bowl_1_U1.webp)
Roasted Butternut Squash Quinoa Nourish Bowl
A vibrant and nourishing bowl combining roasted vegetables, crispy tofu, and fluffy quinoa, drizzled with a flavorful sauce for a wholesome meal.
Ingredients
Protein
- 1 block extra firm tofu, pressed and cubed
- 1 tbsp gluten-free soy sauce
- 1 tbsp nutritional yeast
Vegetables
- 2 cups butternut squash, cubed
- 1 head broccoli, cut into florets
- 1/2 medium red onion, roughly chopped
- 1 tsp dry oregano
- 1/2 tsp ground coriander
- 1/2 tsp fennel seeds
- 5 sprigs fresh thyme (destemmed) or 1/2 tsp dry thyme
- 1/4 tsp salt
- 2 cloves garlic, peeled
- 1 tbsp avocado oil
- 1 tbsp maple syrup
- 1 tbsp whole grain Dijon mustard
- 1 tbsp mild or spicy hot sauce
- 1/2 tbsp soy sauce, gluten-free
Grains
- 1 cup dry quinoa
Fresh herbs
- to taste Fresh cilantro
Instructions
- Preheat oven to 400°F. Cook quinoa in water or broth for 10-15 minutes, then steam for 5 minutes and fluff.
- Marinate tofu with soy sauce and nutritional yeast; shake to coat and set aside.
- Arrange butternut squash, broccoli, onions, and garlic on a sheet pan. Drizzle with oil and herbs, then roast for 20 minutes.
- Remove garlic, mash it, and whisk with remaining sauce ingredients to make the sauce.
- Assemble bowls with quinoa, roasted vegetables, tofu, and sauce. Toss gently and serve.
Notes
For extra flavor, garnish with fresh cilantro before serving.