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Quinoa Medley Bowl

Quinoa Medley Bowl

Quinoa blends energizing carbs and plant protein in each bite! Better nutrition better be delicious, plant-based, and doable, so make your quinoa ahead of time for better bowls all week. Are you a practitioner? Check out our all-in-one system to grow your business.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course dinner, lunch
Servings 4



  • 2 cups diced butternut squash
  • 1 onion thinly sliced
  • 1 & ½ Tbsp. coconut oil
  • 1 cup quinoa cooked
  • 1 cup white beans rinsed and drained
  • 1 head of kale thinly chopped
  • 8 Tbsp. hemp seeds 2 Tbsp. per serving
  • optional toppings: 1 Tbsp. lemon vinaigrette tahini sauce

Ingredients: Lemon Vinaigrette

  • 1 lemon fresh squeezed
  • ¼ cup olive oil
  • 1 small clove garlic minced
  • ½ Tbsp. honey
  • Salt & pepper to taste



  • Preheat oven to 400 degrees. Line cookie sheet with unbleached parchment paper. Toss squash with 1 Tbsp. coconut oil, thinly sliced onion and season with salt & pepper.
  • Cook until golden and slightly browned, ~35 – 45 minute.
  • Toss kale with remaining ½ Tbsp coconut oil, and season with salt & pepper.
  • When squash is just about done, before removing from the over, place the chopped kale on top of the roasting butternut squash for ~5 minutes, to steam it. Make sure not to roast the kale for to long otherwise it will turn into kale chips.
  • Remove from oven and mix with the quinoa and white beans, top with hemp seeds and serve warm with vinaigrette.

Directions: Lemon Vinaigrette

  • Whisk all ingredients together in a small bowl.
Keyword bowl, lentil medley, quinoa