This hearty Roasted Squash & Quinoa Nourish Bowl is filled with satisfying ingredients and is perfect for Fall. It has roasted squash and potato goodness, tangy tomatoes, crisp pita chips, and a super flavorful sauce.
This blog post is sponsored by Sprouts Farmers Market.
I’m all about the cozy Fall bowls this time of year, filled with warm ingredients and lots of variety. The acorn squash and roasted potatoes are incredibly comforting, and you can find them at Sprouts along with all the other fresh produce used in this recipe!
In addition to its amazing produce, Sprouts has lots of new and exciting healthy products to try, each time I visit. There are so many great plant-based products, including the Bitchin’ Sauce flavors of Eggplant & Olive, and Caramelized Onion available exclusively at Sprouts.
When it comes to putting together a great meal, I love to have a yummy sauce to pull everything together. This Eggplant & Olive Bitchin’ Sauce does the hard work when it comes to adding rich flavor. The Mediterranean inspired flavors in the sauce are such a great match for these roasted vegetables, feta and pita chips.
How This Dish Comes Together
Preparing the squash and potatoes: Preheat the oven to 400 degrees F (convect/fan). Wash the squash and slice it lengthwise and scoop out the seeds. Place them flesh-side up on a large baking tray lined with parchment paper. Brush on some avocado oil, and sprinkle with salt and pepper. We use a large baking tray because the potatoes with roast on the same tray as the acorn squash. However, the potatoes will go into the oven a little later, since they take less time to cook. Place the tray into the oven and cook 20 minutes.
While those are in the oven, rinse and quarter the baby potatoes. When the squash has been cooking for 20 minutes, remove the tray from the oven and place the potatoes on to the tray. Add the remaining oil, and some salt and pepper, then toss. Place the tray back into the oven and bake another 35 to 40 minutes until both the squash and potatoes are tender. They may not finish cooking at exactly the same time, so you can remove the potatoes earlier if needed.
Cooking the quinoa: cook the quinoa according to the package directions. Then transfer the quinoa to a mixing bowl or serving tray to cook off a bit. Stir the olive oil and lemon juice into the quinoa. You can also add a bit of salt and pepper during this time.
Prepping the rest: thinly slice the red onion and halve the tomatoes. If your vegan feta comes in a block, you can crumble it with your fingers. You can finely chop the fresh parsley during this time as well.
Putting it together: Slice the acorn squash crosswise. Top the quinoa with the sliced squash, pita chips, red onion, tomatoes, roasted potatoes, Bitchin’ Sauce, and fresh parsley.
If you make this Roasted Squash & Quinoa Nourish Bowl, I would love to see it! You can tag me on Instagram @janetsmunchmeals and comment here!
Other Delicious Nourish Bowl Recipes
Roasted Squash & Quinoa Nourish Bowl
- 1 acorn squash
- 1 ½ lb. baby potatoes
- 1 ½ to 2 tbsp. avocado oil
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 1 cup uncooked quinoa
- 2 tsp. olive oil
- Juice of ½ lemon
- ¼ small red onion
- 1 pint cherry tomatoes
- 4 servings pita chips
- ¼ cup crumbled vegan feta optional
- 1/3 to ½ cup Eggplant & Olive Bitchin’ Sauce
- 2 tbsp. fresh parsley finely chopped
- Preheat oven to 400 degrees F (convect/fan). Cut acorn squash in half, scoop out seeds, and place halves on a large baking tray, flesh-side up. Brush flesh with ½ tbsp. avocado oil and ¼ tsp. each of the kosher salt and pepper. Place tray into oven and bake for 20 min, then remove from oven.
- Meanwhile, slice potatoes into quarters. Place them onto remaining tray space with squash (after it has cooked for 20 min). Drizzle potatoes with remaining 1 to 1 ½ tbsp. avocado oil and ¼ tsp. each kosher salt and pepper, toss. Place tray back into oven for another 35 to 40 min, flipping potatoes halfway, until potatoes are crisp and tender, and squash flesh is soft. Potatoes or squash may not be ready at exactly the same time, depending on sizes.
- Cook quinoa according to package directions, then transfer to a serving tray or mixing bowl to cool. Stir in 2 tsp. olive oil and juice of ½ lemon. Season with pinch of salt and pepper if desired.
- Thinly slice the red onion and halve the cherry tomatoes. When squash has cooled a bit, cut into crosswise slices (you can remove skin when eating). Top quinoa with squash, roasted potatoes, red onion, tomatoes, 4 servings pita chips, ¼ cup crumbled vegan feta, 1/3 cup to ½ cup Bitchin’ Sauce, and 2 tbsp. fresh parsley.