Butternut Squash Pesto Quinoa Buddha Bowls
Updated Dec 10, 2025, Published Feb 23, 2023
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Nourishing, Vibrant & Plant‑Powered
Sometimes the best meals come together in a bowl: wholesome, colorful, balanced — and full of flavor. These Butternut Squash Pesto Quinoa Buddha Bowls deliver all that and more. With roasted butternut squash and red onion, fluffy quinoa blended with bright basil‑parsley pesto, tender spinach, creamy avocado, and optional hemp‑seed garnish, this dish is a satisfying plant‑based bowl that nourishes body and soul.
Whether you’re looking for a nutritious weeknight dinner, a make‑ahead lunch, or a cozy meal on a chilly evening, these bowls are a simple yet elegant choice.
Table of Contents
What You’ll Need
For the Bowl
- Butternut squash, cubed
- Olive oil
- Sea salt
- Red onion, chopped
- Quinoa (uncooked)
- Fresh spinach
- Avocado, sliced (optional)
- Hemp seeds (optional, for garnish)
For the Pesto
- Fresh basil leaves
- Fresh parsley
- Minced garlic
- Pine nuts
- Lemon juice
- Vegan Parmesan (or dairy‑free parmesan alternative)
- Olive oil
- Salt
What Makes These Buddha Bowls Special
A Perfect Balance of Flavors and Textures
The natural sweetness of roasted butternut squash and red onion, combined with the herbaceous brightness of basil‑parsley pesto, brings a lovely depth of flavor. Fluffy quinoa adds heartiness, spinach adds freshness, and creamy avocado (if used) brings richness. The optional hemp seeds add a gentle nutty crunch.
Wholesome and Plant‑Powered
These bowls are full of nutrient‑dense ingredients: quinoa for plant‑based protein and fiber, butternut squash for vitamins and antioxidants, leafy spinach for greens, and fresh herbs for flavor. It’s a meal that feels nourishing from the first bite.
Easy to Customize
You can easily tweak this bowl to suit your preferences: swap pine nuts for walnuts or sunflower seeds, add additional veggies, or throw in roasted chickpeas for extra protein. You can also adjust quantities to feed two or a crowd.
Great for Meal Planning
Since the components — roasted squash, pesto‑quinoa base, sautéed spinach — store well separately, you can prep ahead and assemble when ready. That makes these bowls ideal for meal prep and quick lunches or dinners during busy weeks.
Serving Suggestions & Variations
- Serve warm or at room temperature — either way works beautifully.
- Add extra veggies like roasted Brussels sprouts, carrots, or bell peppers for variety.
- Swap in a different grain (farro, brown rice, or wild rice) if preferred.
- Add a protein boost — chickpeas, white beans, or grilled tofu are great plant-based options.
- Drizzle with a bit of extra pesto or a simple vinaigrette for added flavor and moisture.
A Bowl Worth Making Again and Again
Butternut Squash Pesto Quinoa Buddha Bowls are a reminder that meals don’t have to be complicated to be delicious and nourishing. With a handful of fresh ingredients and pantry staples, you can create a vibrant, satisfying meal that suits plant-based, gluten-free, or vegetarian lifestyles. Whether you make it for yourself or share with loved ones, this bowl brings comfort, nutrition, and flavor — all in one.
Butternut Squash Pesto Quinoa Buddha Bowls
Ingredients
- 1 cup butternut squash, , cubed
- 1- 2 tablespoons olive oil
- A pinch of sea salt
- 1 small red onion, , chopped
- 1 cup quinoa, , uncooked
- ½ avocado, , sliced
- 2 cups fresh spinach
- Hemp seeds, (optional for garnishing)
Pesto
- 1 cup fresh basil leaves
- ½ cup fresh parsley
- 1 tablespoon minced garlic
- ½ cup pine nuts
- 2 tablespoons lemon juice
- ¼ cup vegan Parmesan cheese
- 3 tablespoons olive oil
- ½ teaspoon salt
Instructions
- Preheat the oven to 425°F. If you didn’t buy pre-cubed butternut squash, peel and cube the squash and place cubes onto a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 30 minutes, tossing occasionally. Chop the red onion into large chunks and set aside. When there is 15 minutes left on the butternut squash, add the onion to the baking sheet and roast along with the squash for the remaining time.
- Meanwhile cook the quinoa according to package directions. Make the pesto by adding all the ingredients to a food processor/blender and blend until smooth, set aside. Slice the avocado.
- When the squash and onion are soft and have started to turn golden, about 30 minutes, remove from the oven and heat a small skillet over medium heat. Add the spinach and drizzle with a little olive oil. Sauté the spinach just until it starts to wilt then remove from heat.
- Put the bowls together and toss the quinoa with the pesto in a large bowl and separate into bowls. Top with roasted butternut squash and onion, spinach, and avocado. Garnish with hemp seeds if desired and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
