Butternut Squash Buddha Bowl

Butternut Squash Buddha Bowl


  • 50g Uncooked Quinoa
  • 150g Butternut Squash
  • 1 Tbsp. Olive Oil
  • ¼ Tsp Paprika
  • Salt + Pepper
  • 50g Salad Leaves
  • 30g Avocado
  • ½ Apple
  • ½ Red Pepper
  • 25g Feta
  • Small handful of Coriander


  • 1 Tbsp. Peanut Butter
  • Red Chili (Fresh)
  • 1 Tbsp. Soy Sauce
  • Fresh Ginger
  • Garlic
  • Honey


Preheat your oven to 180 degrees.

  1. Cube the butternut squash and add into a roasting dish. Roast until soft and golden brown, leave to one side.
  2. Meanwhile, add the quinoa to boiling water with a little salt, leave to simmer until cooked, and all the water has been soaked up.
  3. In a bowl, add the quinoa, the butternut squash plus the rest of the ingredients. Sprinkle the feta and coriander over at the end.
  4. For the sauce, mix all the ingredients together in a bowl, and then drizzle over your Buddha Bowl.
  5. Enjoy.