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+ servings

butternut squash and black bean quinoa bowls with vegan chipotle sauce

Servings: 4 large servings


for the chipotle sauce

  • 12 oz Mori-Nu soft silken tofu
  • 2-3 tbsp chipotle en adobo sauce depending on how spicy you would like it
  • juice of 1 lime
  • 1/2 tsp cumin
  • 1/2 tsp salt

for the butternut squash:

  • 1 medium butternut squash peeled, seeds removed, and diced
  • 1 tbsp olive oil
  • 1 tsp sea salt

for the quinoa:

  • 1 cup dry quinoa
  • 2 cups of water
  • dash of salt

for the rest:

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 1 red bell pepper seeds and stem removed and finely diced
  • 1 jalapeño seeds and stem removed, and finely diced
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 1 15 oz can black beans, drained and rinsed
  • chopped cilantro for topping
  • additional diced jalapeño for topping


For the chipotle sauce:

  • Combine all ingredients in small food processor and puree. Refrigerate until ready to use.

For the butternut squash:

  • Preheat oven to 400 degrees F.
  • Line baking sheet with foil.
  • Toss cubed butternut squash with olive oil and sprinkle with sea salt.
  • Place on prepared baking sheet and place in preheated oven.
  • Roast for 40-50 minutes, until squash is tender. Toss the squash halfway through.

For the quinoa:

  • Combine dry quinoa with 2 cups of water and salt in small pot.
  • Bring to a boil, then reduce heat and cover with lid.
  • Simmer until quinoa is sprouted, 15-18 minutes.

For the onions and peppers:

  • Heat olive oil over medium-high heat in large skillet.
  • Add onion and red bell peppers, cooking until they begin to soften, about 5 minutes.
  • Add jalapeño, cumin, chili powder, and salt, and cook another 3-4 minutes.
  • Add black beans and stir to combine. Remove from heat.

To put it all together:

  • Add quinoa and butternut squash to skillet (if it's large enough - if not, put it all in a large bowl) and toss with onion, pepper, and bean mixture.
  • Scoop into bowls or on plate.
  • Drizzle with chipotle sauce and then top with chopped cilantro and diced jalapenos.
  • Serve and enjoy!