Roasted Turkey and Butternut Squash Quinoa Bowls

Sophia B.

A hearty and nutritious meal combining roasted turkey, sweet butternut squash, and fluffy quinoa, perfect for fall dinners.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Course Main Course

Cuisine American

Servings 4 bowls

Calories 320 kcal

Equipment

1 Baking Sheet lined with parchment paper
1 Saucepan
1 Mixing Bowl large

Ingredients

Main Ingredients

1 lb turkey breast sliced
2 cups butternut squash peeled and cubed
1 cup quinoa rinsed

Seasoning

2 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
Salt and pepper to taste

Instructions

Preparation

Preheat the oven to 400°F. In a bowl, combine turkey slices with olive oil, cumin, paprika, salt, and pepper. Mix well and arrange on a baking sheet.
Roast the turkey in the preheated oven for 20-25 minutes until golden brown and cooked through. Let it rest before slicing.
Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
In a saucepan, combine rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then simmer for 15 minutes until water is absorbed.

Serving

Divide the cooked quinoa among bowls. Top with roasted turkey slices and butternut squash. Garnish with fresh herbs if desired.
Serve immediately with your choice of sides or enjoy as a standalone meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave before serving.

Notes

Pro Tips: For deeper flavor, marinate turkey overnight. Use fresh squash for best results.
Ingredient Substitutions: Swap turkey with chicken or chickpeas for a vegetarian version.
How to Serve: Top with fresh herbs or a squeeze of lemon for added freshness.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare components separately and assemble before serving for freshest taste.

Keyword Butternut Squash, quinoa bowls, roasted turkey