Maple Roasted Butternut & Quinoa Breakfast Bowl

Wow, I’ve been a little MIA for the past week. I took a little unintentional break and I kind of loved it. But, I’m back with a super delish recipe!

Maple Roasted Butternut and Quinoa Breakfast Bowl

I don’t know about you, but I’m ready to get back to my normal eating habits. All of the stuffing, mashed potatoes and pumpkin were fun, but my body is wanting some simpler veggies right about now. This is where my roasted butternut and quinoa breakfast bowl comes in. It is light, healthy, full of nutrients, and still feels super cozy and wintery.


The butternut squash is roasted with some maple syrup to make it feel like a big hug. Cook the quinoa in a bit of coconut milk to get that thick and chewy texture. Add in some dried cranberries for a little extra sweetness, and you have yourself the best breakfast ever. Or lunch. Or dinner. Whatever floats your boat. I could definitely eat this at any time of day.

Maple Roasted Butternut and Quinoa Breakfast Bowl

Maple Roasted Butternut and Quinoa Breakfast Bowl

This bowl of goodness offers protein, LOTS of vitamin A, B vitamins, iron, zinc and so much more. This is the kind of meal that I can get behind, especially right after Thanksgiving. Grab a bowl, put on your favorite socks, and let it help you come out of your stuffing-induced food coma.

Maple Roasted Butternut & Quinoa Breakfast Bowl

Yield: Serves 6


  • 1 medium butternut squash, chopped (peeled and seeds removed)
  • 1 cup uncooked quinoa
  • 1 cup coconut milk (light or full-fat)
  • 1 cup water
  • 1 tsp cinnamon
  • 1 tbsp extra virgin olive
  • 2 tbsp real maple syrup
  • 1/4 tsp salt
  • 1/2 cup dried cranberries
  • 1/3 cup sliced almonds


  1. Preheat the oven to 400 degrees. Toss the butternut with the olive oil, maple syrup and salt. Place on a baking sheet and bake for 25 minutes, until cooked through and lightly brown on top.
  2. While the squash is baking, make the quinoa. Combine the quinoa, water, coconut milk and cinnamon in a saucepan. Bring to a boil, lower the heat and let it simmer until all of the liquid is absorbed, about 15-20 minutes.
  3. In a large bowl, combine the cooked quinoa, butternut, cranberries and almonds in a large bowl.
  4. Stir until combined and serve.

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