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Butternut squash and pesto Buddha bowl recipe

Buddha bowls are perfect for hot days - especially this one by Healthy Little Vittles

Full of fresh ingredients with a lovely pop of flavour from the pesto, it’s healthy, filling and refreshing. 

The best part? It’s really easy to prepare so you won’t have to spend long in the kitchen.


Prep time: 15 minutes

Cook time: 30 minutes

Serves: 2 people


140g butternut squash, cubed

2 tbsp olive oil

Salt, to taste

1 red onion, chopped

170g quinoa, uncooked

60g spinach

1/2 avocado, sliced

Pesto, to taste


  1. Preheat the oven to 220℃.

  2. Put the squash on a baking tray, drizzle with oil and sprinkle with salt. Toss well so the veg is covered.

  3. Roast for around 30 minutes, turning the squash every now and again.

  4. After 15 minutes, add the onion to the baking tray and continue roasting.

  5. In the meantime, cook the quinoa following the packet’s instructions.

  6. When the squash and onion have finished cooking (they should be turning golden), remove from the oven.

  7. Heat a small pan over a medium heat.

  8. Add the spinach and drizzle with a little oil.

  9. Sauté until the spinach starts to wilt, then remove the pan from the heat.

  10. Toss the quinoa together with some pesto and put in your bowl.

  11. Top with the squash, onion, spinach and avocado, and serve.

Storage tips

We recommend eating this Buddha bowl straight away.


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