Roasted Butternut Squash & Black Bean Power Bowl with Avocado‑Cucumber Cream

Looking for a quick, protein-packed dinner that tastes like a colorful picnic? This roasted butternut squash & black bean power bowl delivers a burst of sweet, savory, and creamy notes in under 35 minutes. Ideal for busy weekdays or a hearty lunch, it’s a rainbow of nutrition without compromising on flavor.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 medium butternut squash, peeled and cubed (≈1 cup)
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• salt & pepper, to taste
• 2 boneless, skin‑less chicken breasts (approx. 8 oz total)
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• salt & pepper, to taste
• 1/2 cup cooked quinoa (or instant couscous)
• 1/2 cup black beans, rinsed & drained
• 2 cups mixed baby spinach and arugula
• 1 avocado, diced
• 1/2 cucumber, diced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon Greek yogurt
• 1 teaspoon lime zest
• 1 teaspoon honey (optional)
• Parmesan or feta crumbles for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with olive oil, smoked paprika, cayenne, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until golden and tender.
2. Meanwhile, season chicken breasts with lime juice, cumin, salt, and pepper. Heat a skillet over medium‑high heat and sear the chicken 4–5 minutes per side until fully cooked; let rest for 5 minutes then slice thinly.
3. In a small bowl, whisk together Greek yogurt, lime zest, honey, cilantro, and a splash of water to achieve a pour‑able cream. Taste and adjust acidity or sweetness as desired.
4. Divide cooked quinoa into 4 bowls, layering spinach or arugula on top.
5. Add a generous scoop of roasted butternut, a handful of black beans, and the sliced chicken to each bowl.
6. Drop diced avocado and cucumber over the assembly, then drizzle the avocado‑cucumber cream.
7. If desired, sprinkle feta or Parmesan and a few fresh cilantro leaves for garnish.
8. Serve immediately with an extra squeeze of lime and enjoy the garden‑inspired flavors.

Chef's Note

To give the bowl a colorful pop, cut the squash into bands; roasting them for a slightly caramelized edge brings a pleasant crunch.

Make-Ahead Tips

The roasted squash, cooked quinoa, and grilled chicken can be prepared up to 2 days ahead; keep them refrigerated and assemble just before serving.

Substitutions

Swap chicken for tofu or tempeh for a plant‑based version; use brown rice instead of quinoa.