Name: Maple-Chili Roasted Butternut Bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 large butternut squash (peeled and cubed); 2 tablespoons olive oil; 2 tablespoons pure maple syrup; 1 teaspoon chili powder; 0.5 teaspoon smoked paprika; salt and pepper (to taste); 2 cups cooked quinoa; 1 can black beans (rinsed and drained); 1 avocado (sliced); 0.25 cup chopped fresh cilantro; 1 lime juice (juice of 1 lime)

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If you’re craving a dish that’s bursting with bold flavors yet incredibly nourishing, these Maple-Chili Roasted Butternut Bowls are exactly what you need. This recipe brings together the natural sweetness of butternut squash with the smoky heat of chili powder, balanced perfectly by the subtle richness of maple syrup. Toss in protein-packed quinoa, creamy avocado, and zesty lime, and you have a vibrant bowl that’s as satisfying as it is beautiful. This meal is perfect for lunch, dinner, or even meal prep, delivering warmth and comfort with a fresh, modern twist.

What Sets This Recipe Apart

What makes these Maple-Chili Roasted Butternut Bowls truly stand out is the harmony between sweet and spicy elements, creating a complex yet approachable flavor profile. The roasted butternut squash cubes caramelize beautifully with a maple-chili glaze that enhances their natural sweetness while adding just the right kick. Pairing this with quinoa and black beans turns it into a hearty, protein-rich meal that’s entirely plant-based and packed with fiber. The addition of fresh avocado and cilantro adds creaminess and brightness, making every bite exciting and balanced. Plus, it’s incredibly versatile — you can customize toppings or swap ingredients to suit your mood.

What Goes Into Maple-Chili Roasted Butternut Bowls

1 large butternut squash, peeled and cubed – the star of the dish, bringing sweetness and a creamy texture.
2 tablespoons olive oil – helps roast the squash to golden perfection.
2 tablespoons pure maple syrup – adds a natural sweetness that caramelizes beautifully during roasting.
1 teaspoon chili powder – provides a mild heat and smoky depth.
1/2 teaspoon smoked paprika – enhances the smoky flavor profile.
Salt and pepper to taste – essential for seasoning and balancing flavors.
2 cups cooked quinoa – a fluffy, protein-packed base that complements the roasted veggies.
1 can black beans, rinsed and drained – adds heartiness and more protein.
1 avocado, sliced – lends creaminess and healthy fats.
1/4 cup chopped fresh cilantro – brings a fresh, herbaceous note.
Juice of 1 lime – brightens the bowl with citrusy zing.

Setup & Equipment

Baking sheet: For roasting the butternut squash evenly.
Mixing bowl: To toss the squash with the maple-chili glaze.
Medium pot: To cook the quinoa.
Colander: For rinsing and draining black beans.
Sharp knife and cutting board: For prepping squash and slicing avocado.
Citrus juicer or reamer: To extract fresh lime juice.

Cook Maple-Chili Roasted Butternut Bowls Like This

Step 1: Prepare the Butternut Squash

Peel the butternut squash and cut it into roughly 1-inch cubes. Place the cubes in a large mixing bowl. Drizzle with olive oil and maple syrup, then sprinkle the chili powder, smoked paprika, salt, and pepper. Toss everything together until the squash is evenly coated in the flavorful glaze.

Step 2: Roast the Squash

Spread the coated butternut squash cubes in a single layer on a baking sheet lined with parchment paper or lightly greased. Roast in a preheated oven at 425°F (220°C) for 25–30 minutes, tossing halfway through, until the squash is tender and caramelized with slightly crisp edges.

Step 3: Cook the Quinoa

While the squash roasts, rinse 1 cup of dry quinoa under cold water. Combine it with 2 cups of water in a medium pot and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Step 4: Prepare Black Beans and Avocado

Rinse and drain the canned black beans. Slice the avocado just before serving to prevent browning.

Step 5: Assemble Your Bowls

Start with a base of cooked quinoa in each bowl. Top with the warm maple-chili roasted butternut squash and black beans. Add sliced avocado and sprinkle with chopped cilantro. Finish with a generous squeeze of fresh lime juice to brighten all the flavors.

Flavor-Forward Alternatives

Swap black beans for chickpeas roasted with cumin and garlic powder for a different texture and flavor.
Add a dollop of Greek yogurt or a drizzle of tahini sauce for creaminess and tang.
Substitute quinoa with brown rice or farro for a chewier grain base.
Mix in some roasted sweet potatoes or try the Roasted Sweet Potato And Kale Bowl for a seasonal variation.
Try topping your bowls with a handful of toasted pepitas or pumpkin seeds for crunch.
For a non-vegetarian option that complements these flavors, consider pairing with Maple Chili Glazed Chicken Thighs.

Pro Tips & Notes

For easy peeling, microwave the butternut squash for 2-3 minutes before peeling.
Don’t skip tossing the squash halfway through roasting to ensure even caramelization.
Use fresh spices for maximum flavor impact—old chili powder can taste dull.
Cook quinoa in vegetable broth instead of water for added depth.
To save time, roast extra butternut squash and use it in a Southwest Quinoa Bowl later in the week.

Storage Pro Tips

Store any leftover roasted butternut squash, quinoa, and black beans in separate airtight containers in the refrigerator for up to 4 days. Keep avocado slices separate and add fresh before serving to avoid browning. When reheating, reheat the squash and quinoa gently in a skillet or microwave, then assemble your bowls fresh to maintain texture and flavor. You can also freeze roasted butternut squash for up to 2 months—just thaw and reheat before assembling your bowls.

Common Qs About Maple-Chili Roasted Butternut Bowls

Can I prepare this recipe ahead of time?

Absolutely! Roast the squash and cook the quinoa up to three days in advance and store them separately. Assemble the bowls just before serving for the best texture and freshness.

How spicy is this dish?

This recipe has a mild to moderate heat level thanks to the chili powder and smoked paprika. You can adjust the chili powder to taste or add a pinch of cayenne if you prefer more heat.

Can I substitute the quinoa with another grain?

Yes! Brown rice, farro, or even couscous work well as alternatives, adjusting cooking times accordingly. Each grain will bring its own unique texture and flavor.

Is this recipe suitable for meal prepping?

Definitely. These bowls hold up well in the fridge for several days, making them perfect for meal prep lunches or dinners. Just keep the avocado separate until ready to eat.

Weekend Projects

Maple Chili Glazed Chicken Thighs – Explore a savory chicken dish with complementary flavors.
Roasted Sweet Potato And Kale Bowl – Another nutrient-rich bowl perfect for cooler days.
Southwest Quinoa Bowl – A vibrant and filling quinoa bowl with a southwestern twist.

The Takeaway

These Maple-Chili Roasted Butternut Bowls are a celebration of balanced flavors and wholesome ingredients. The sweet and smoky roasted butternut squash paired with protein-rich quinoa and black beans creates a nourishing meal that’s as colorful as it is delicious. Fresh avocado, cilantro, and lime juice bring brightness and creaminess, making each bite a delightful experience. Whether you’re looking for a quick weeknight dinner or a make-ahead meal prep option, this recipe checks all the boxes. Don’t be afraid to experiment with different toppings or grains to make it your own. Enjoy the warmth, the spice, and the vibrant freshness all in one bowl!

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