Butternut Squash and Kale Quinoa Bowls

Butternut Squash and Kale Quinoa Bowls


2 cups cooked quinoa

1 small butternut squash, peeled and cubed

1 bunch kale, stems removed and leaves chopped

1 tablespoon olive oil

1 teaspoon ground cumin

Salt and pepper to taste



  • Preheat the oven to 375°F (190°C).
  • In a large mixing bowl, combine the cubed butternut squash, chopped kale, olive oil, ground cumin, salt, and pepper.
  • Toss to coat evenly.
  • Spread the mixture out in a single layer on a baking sheet.
  • Roast in the oven for 20-25 minutes or until the butternut squash is tender and the kale is crispy.
  • Divide the cooked quinoa into bowls and top with the roasted butternut squash and kale.
  • Serve hot
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