Vegan Butternut Squash & Kale Quinoa Bowl
This easy-to-make Vegan Butternut Squash & Kale Quinoa Bowl is tossed in a delicious maple dijon vinaigrette, making it the perfect fall meal.
Fall is one of my favorite times of year for many reasons, but the main reason is the produce! The sweet and savory flavors of autumn squash are unmatched. Butternut squash is one of my favorite fall vegetables, and it really shines in this healthy, easy recipe. What’s your favorite fall vegetable?
I’ve been meal prepping this recipe for lunch lately, and I’m obsessed. It’s the perfect combination of textures and flavors, from the creamy vegan feta to the crispy chickpeas and the hearty quinoa. It’s simple, delicious, and full of nutrients—ideal for those busy weekdays or cozy weekend meals.
Ingredients for Your Butternut Squash & Kale Quinoa Bowl
Scroll down to the recipe card to get the full recipe with measurements.
- Quinoa – the base of this bowl which is a great source of plant-based protein and fiber.
- Butternut squash – half of a roasted butternut squash adds natural sweetness and a rich, savory flavor. For convenience, you can use pre-cut butternut squash.
- Chickpeas – also known as garbanzo beans. The chickpeas will be roasted alongside the butternut squash and get super crispy to add a nice crunch to the bowl.
- Tuscan Kale – also called lacinato kale, this nutrient-packed green adds vibrant color and nutrients like vitamins A, C, and K. If you’re not a fan of kale, spinach works as a great alternative.
- Vegan feta – adds a creamy, tangy bite. If you’re not vegan, feel free to swap it with regular feta cheese.
- Pepitas – shelled pumpkin seeds add a nice crunch.
- Dried cranberries – these provide a sweet, chewy bite, complementing the savory ingredients.
- Spices – salt, pepper, smoked paprika and garlic powder bring out the full depth of flavor.
- Maple dijon vinaigrette – a sweet and tangy dressing made with olive oil, maple syrup, Dijon mustard, apple cider vinegar, and seasonings. Perfectly ties the dish together.
How to Make This Butternut Squash & Kale Quinoa Bowl
Once the veggies are roasted and the quinoa is cooked, this recipe comes together in just 10 minutes!
- Roast the Veggies. Toss the chopped butternut squash and chickpeas in olive oil, salt, pepper, and spices. Spread them evenly on a lined baking sheet and roast for 35-40 minutes, tossing halfway through.
- Prepare the Quinoa. Cook the quinoa according to the package instructions. Once done, add a tablespoon of the maple Dijon vinaigrette and mix to combine.
- Massage the Kale. Add a tablespoon of the vinaigrette to the chopped kale and massage for 30-60 seconds with your hands. This helps soften the kale, making it tender and flavorful.
- Assemble the Bowl: Layer the quinoa, roasted butternut squash, crispy chickpeas, massaged kale, vegan feta, pepitas, and dried cranberries in a bowl. Drizzle with more vinaigrette if desired and enjoy!
Substitutions Ideas
- Feel free to swap the butternut squash for any other autumn squash such as acorn squash, pumpkin or sweet potato!
- If you’re not vegan, feel free to use regular feta.
- Not a fan of kale? Substitute spinach or arugula.
- Don’t have quinoa? This bowl would be just as good with brown rice or farro, but quinoa is definitely preferred.
More Healthy Fall Dinner Recipes
- Acorn Squash Kale Salad with Maple Tahini Dressing
- Easy Vegan Chili
- Quinoa Stuffed Sweet Potatoes
- Creamy Pumpkin Soup with Crispy Chickpeas
- Chickpea, Sweet Potato and Lentil Curry
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If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Vegan Butternut Squash & Kale Quinoa Bowl
Ingredients
- 1 tbsp olive oil
- 1 medium butternut squash, peeled and cut into cubes
- 1 15 oz can chickpeas, rinsed and drained
- ½ tsp each of salt, pepper, smoked paprika and garlic powder
- 3 cups chopped kale
- 1 cup quinoa
- 1/4 cup vegan feta
- 1/4 cup pepitas
- 1/4 cup dried cranberries
For the Maple Dijon Vinaigrette
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tbsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
Instructions
Roast the squash & chickpeas
- Preheat the oven to 425℉ and line a baking sheet with parchment paper.
- Add the chopped butternut squash and chickpeas to a large bowl and drizzle with olive oil, salt, black pepper, smoked paprika, and garlic powder. Toss to coat, then arrange on the baking sheet and roast for 30 minutes, tossing halfway through.
Make the dressing
- Make the dressing by whisking together the apple cider vinegar, maple syrup, dijon mustard, salt, black pepper, and garlic powder. Set aside.
Prepare the quinoa & kale
- Cook the quinoa according to the package instructions. Once done, add a tablespoon of the maple dijon vinaigrette and mix to combine.
- Add a tablespoon of the vinaigrette to the chopped kale and massage for 30-60 seconds with your hands. This helps soften the kale, making it tender and flavorful.
Assemble the salad
- Layer the quinoa, roasted butternut squash, crispy chickpeas, massaged kale, vegan feta, pepitas, and dried cranberries in a bowl and toss to combine. Drizzle with more vinaigrette if desired and enjoy!