• J. Kolk

Kobocha Squash Quinoa Bowl

Recently local Vancouver realtor Zora Huculak reached out to me about doing a recipe for her beautiful lifestyle website. I created this recipe for her, and wrote some thoughts, read the journal entry post here.

This recipe is great for lunch or dinner, and equally delicious served cold the next day. Easy leftovers are so great, am I right?

Kabocha Squash Quinoa Bowl

Approximately 4 servings

1 small or ½ of a medium Kabocha Squash

2 Carrots

¼ head of Cauliflower

¼ tsp Chilli flakes

¼ tsp Thyme

½ tsp Oregano

½ tsp Garlic powder

½ tsp Smoked paprika

¼ tsp Cumin

1-2 Tbs Olive oil

Salt & Pepper

8-10 Cherry tomatoes

2-3 cups Cooked quinoa

4 Tbsp Pumpkin seeds

Sauce of choice


Preheat oven to 375*

Wash and remove seeds from squash. Slice into long thin, moon shape slices. Toss with olive oil and a pink of salt and pepper. Lay on a lined sheet tray.

Wash and chop carrots and cauliflower into medium size pieces. Toss with olive oil and all spices. Then place on lined sheet tray.

Roast vegetables for approx. 15-18 minutes, or until they are soft on the inside, and starting to brown on the outside.

Assemble the bowl white vegetables and quinoa are still warm. Layer generous scoop of quinoa on the bottom of a bowl, add a few slices of Kabocha, roasted carrots , cauliflowers, and fresh halved cherry tomatoes. Top with sauce of your choice and pumpkin seeds. I like a tangy sauce like a home made green goddess, or a local vegan spicy avocado sauce.

I hope you enjoy this recipe as much as Zora and I did. If you make this recipe, let me know and tag us on Instagram at @p_a_n_t_r_y and @hello__zora

Be kind & eat well!

- Jolene

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