Servings
Font
Back
5.0 from 30 votes

Roasted Squash Bowl with Jalapeño Queso

A versatile Mexican-inspired bowl with butternut squash, peppers, and vegan queso sauce! Just 10 ingredients required for this satisfying plant-based meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 2
Calories: 712 kcal
Course: Main Course
Cuisine: Mexican , Vegan

Ingredients

VEGETABLES
  • 4 cups cubed butternut squash (I subbed 1 cup for yellow potatoes)
  • 2 Tbsp melted coconut oil (divided)
  • 1 tsp cumin powder
  • 1/2 tsp chili powder
  • 1/2 tsp sea salt (divided)
  • 1 Tbsp maple syrup
  • 2 whole poblano (sliced // or 10-12 (~35 g // as original recipe is written) shishito peppers left whole)
FOR SERVING
  • 2 cups thinly sliced red cabbage
  • 1 medium ripe avocado, divided
  • 1 cup Roasted Jalapeño Cashew Queso or Cashew-less Queso (divided)
  • fresh cilantro (optional )
  • Pumpkin Seeds, Quinoa, Smoky Tempeh, Black Beans, or Quick Crispy Tofu (optional )
  • Salsa (or favorite store bought) (optional )

Instructions

    Cup of Yum
  1. If you haven’t already, prepare your queso (if using) and set aside.
  2. Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add squash (and potato if using) and drizzle with half of the coconut oil (1 Tbsp or 15 ml as original recipe is written), cumin, chili powder, half of the sea salt (1/4 tsp as original recipe is written), and maple syrup. Toss to combine. Then bake for about 20-25 minutes or until very tender and slightly caramelized.
  3. In the meantime, heat a skillet over medium-high heat. Once hot, add remaining coconut oil (1 Tbsp or 15 ml as original recipe is written) and poblano or shishito peppers. Season with remaining sea salt (1/4 tsp as original recipe is written) and sauté for 4-5 minutes, stirring frequently. Set aside.
  4. To serve, divide butternut squash (and potatoes if adding), sautéed peppers, cabbage, and any other desired toppings or additions (such as avocado, pepitas, quinoa, tempeh, or tofu). Serve with Cashew Queso (and/or salsa).
  5. Best when fresh. Store leftovers separate in the refrigerator up to 3-4 days and reheat on the stovetop or in the microwave.

Notes

  • *Nutrition information is a rough estimate calculated without additional toppings or sides.

Nutrition Information

Serving 1serving Calories 712 (36%) Carbohydrates 68.4g (23%) Protein 12g (24%) Fat 49.9g (77%) Saturated Fat 19.2g (96%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 516mg (22%) Fiber 16.1g (64%) Sugar 18.9g (38%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 712

% Daily Value*

Serving 1serving
Calories 712 36%
Carbohydrates 68.4g 23%
Protein 12g 24%
Fat 49.9g 77%
Saturated Fat 19.2g 96%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 516mg 22%
Fiber 16.1g 64%
Sugar 18.9g 38%

* Percent Daily Values are based on a 2,000 calorie diet.