Tag Archives: #roastedbutternutsquashrecipe

Roasted Veggie Quinoa Bowl With Avocado Coconut Curry Sauce

My friend is moving to Ohio so we had a going away party for her, and I was asked to bring a vegetable dish; my friend is a foodie, so I knew that I could bring something different and she would appreciate it. I picked up all ingredients at Trader Joe’s in a rush, I’m always doing everything last minute, and I appreciate how easy that store makes it to put together an easy meal. This hearty Fall dish perfect for dinner, or a week of lunches.


Avocado Coconut Curry Cover 2.jpg

Roasted Veggie Quinoa Bowl with Avocado Coconut Curry Sauce

  • Servings: ~15
  • Difficulty: easy
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Avocado is incorporated into this coconut curry sauce and features oven-roasted butternut squash, cauliflower and Brussels sprouts in this very large vegan quinoa bowl.

Tips: 1. Use a food processor to shave your Brussels sprouts to save money or buy a pre-shaved bag at Trader Joe’s. 2. Double the sauce to make it extra saucy
Credit: My Real Dish


Roasted Vegetables

  • 12 oz (340g) butternut squash (chopped)
  • 1 small cauliflower head
  • 14 oz (397g) Brussels sprouts
  • 10 oz (284g) shaved Brussels sprouts
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ½ teaspoon Redmond Real Salt
  • 30 grinds of pepper
  • 7 tablespoons olive oil
  • 3 tablespoons coconut aminos (or gluten-free soy sauce)
  • 15 oz can of chickpeas (garbanzo beans)


  • 1 cup quinoa
  • 2 cups vegetable stock (gluten-free)

Avocado Coconut Curry Sauce

  • 2 mini avocados or 1 large
  • 1 lime, juiced
  • 1 can of full fat coconut milk (I used Thai Kitchen)
  • ½ teaspoon Redmond Real Salt
  • 2 cloves garlic, minced
  • 2 teaspoons coconut aminos (or gluten-free soy sauce)
  • 4 basil leaves, minced (~¼ cup)
  • 1 tablespoon yellow curry
  • Pepper and salt to taste


  1. Heat oven to 425 degrees
  2. Slice cauliflower into small chunks, cut the onion, and mince the garlic
  3. Slice the Brussels sprouts in half
  4. Chop butternut squash and prepare the shaved Brussels in food processor, if you don’t buy them prepared in the store.
  5. Place cauliflower, Brussels sprouts, and butternut squash on a large roasting pan or divide them up on several pans separately.
  6. Mix garlic, olive oil, salt and pepper in a measuring cup. Pour over the vegetables and toss.
  7. Pour coconut aminos over Brussels sprouts. 
  8. Cook in oven for ~30 minutes. While the vegetables roast, prepare the quinoa and sauce.
  9. Prepare 1 cup quinoa with 2 cups vegetable stock on stove per directions on bag.
  10. Purée coconut milk, salt and lime juice in high powered blender or Vitamix.
  11. Heat 2 tablespoons of olive oil on medium heat and add basil and curry powder until browned, scraping the the pan as needed. Add the avocado coconut mixture, turn the heat to low, continuing to scrape the curry from the pan, evenly combining them.
  12. Drain and rinse your chickpeas until the water is clear
  13. Heat 2 tablespoons of olive oil in and sauté 1 can chickpeas with shredded Brussels sprouts unit they are starting to become tender. Add roasted vegetables and quinoa, stir until combined.
  14. Coat vegetables with sauce
  15. Add salt and pepper to taste



Roasted Butternut Squash Salad with Raisins and Sweet Onion Dressing

Every day I am rushing. So when I accidentally bought three bottles of Wildtree Sweet Onion Dressing last week, I wasn’t surprised because I was in a hurry to get my order out since I was out of Chipotle Lime Rub and I thought I would FREAK. Now I’ve been creating new recipes to use finish this extra savory sweet tangy dressing. Today was a win! I present this roasted chipotle lime butternut squash with golden raisins, avocado, and cucumbers. You can buy the Sweet Onion Dressing and Chipotle Lime Rub here.

butternut squash salad with raisins & sweet onion dressing

Roasted Butternut Squash Salad with Raisins and Sweet Onion Dressing

  • Servings: 2 large servings
  • Difficulty: easy
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This salad features roasted butternut squash with agave, grapeseed oil, and Chipotle Lime Rub from Wildtree, golden raisins, avocado, cucumber, and Sweet Onion Dressing.

Tip: This dish serves two large 5 cup portions or can be a side dish for 5.

Credit: My Real Dish


  • 2lbs butternut squash (32 oz, 907 grams)
  • 1 teaspoon Chipotle Lime Rub
  • 2 tablespoons grapeseed oil (I used Wildtree’s)
  • 1 tablespoon agave syrup
  • 1/2 cup golden raisins
  •  2 avocados
  • 1 cup sliced cucumbers
  • 10 cups romaine lettuce


  1. Heat oven to 500 degrees.
  2. Chop the butternut squash
  3. Coat the butternut squash with 2 tablespoons grapeseed oil, 1 teaspoon Chipotle Lime Rub, and 1 tablespoon agave syrup, place squash on a glass baking pan and roast for 20 minutes or until tender.
  4. Peel and slice cucumbers and cut lettuce.
  5. Put the remaining ingredients in a bowl, drizzle with Sweet Onion Dressing and serve.

It’s no secret that my favorite spice blend is Chipotle Lime Rub by Wildtree – you can find these recipes with it on my blog: Peach Mango Rice with Chipotle LimeChipotle Lime Roasted Sweet Potato SaladChipotle Lime Chickpea Salad, and Southwestern Chopped Ranch Salad (Vegan). What’s your favorite seasoning or rub?