This meal is a mash-up of some of my favorite sweet potato bowl recipes but made with butternut squash instead to keep it a little lighter. It's also the dish we have been eating on repeat for about two weeks now. I am obsessed with the combination of spicy squash, earthy quinoa, creamy cilantro, and of course the runny fried egg. It's just so good. Plus it is filling and packed with lots of good-for-you ingredients.
Depending on what you have on hand, I recommend tossing in some extra veggies when you are roasting the squash. Kale, zucchini, and broccoli all are delicious in this dish. And if you must have sweet potatoes, that's also a delicious option instead of the squash.
Roasted Paprika Butternut Squash with Quinoa and a Fried Egg
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- 1.5 lbs butternut squash, diced
- 1 tbsp coconut oil, melted
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp oregano
- 1 cup quinoa
- 2 cups water (or broth)
- 1/4 cup plain non fat Greek yogurt
- 1/4 cup cilantro, chopped
- 1 teaspoon honey (or maple syrup)
- 1/2 U lime, juice only
- 1/8 tsp garlic powder
- Salt and pepper
- 4 U eggs
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Preheat the oven to 425 degrees. Toss the squash with the coconut oil, paprika, chili powder, salt, pepper, and oregano. Lay flat on a baking sheet sprayed with cooking spray. Bake for 12-15 minutes until cooked through and browning. Feel free to add some extra veggies here as well. Kale, broccoli, or zucchini would all be delicious.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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