Photo of Squash & quinoa bowl by WW

Squash & quinoa bowl

Points® value
Total Time
50 min
20 min
30 min
These mixed bowls of different tastes and textures are delicious and are all over Instagram right now. The zingy tahini dressing really gives this veggie version the edge


Cumin seeds

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Ground Cinnamon

1 teaspoon(s), level

Chilli flakes

¼ teaspoon(s), level

Butternut Squash

500 g, peeled, deseeded and cut into chunks

Red onion

2 small, cut into thin wedges


2 clove(s), unpeeled

Calorie controlled cooking spray

1 spray(s)

Broccoli, raw

320 g, broken into small florets

Kale, raw

250 g

Quinoa, Dry

160 g

Vegetable stock cube

1 cube(s), made up with 800ml hot water

Root Ginger

5 g, peeled and grated

Tahini paste (sesame paste)

25 g

0% fat natural Greek yogurt

75 g

Lemon Juice, Fresh

1 tablespoon(s)


1 teaspoon(s), level


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. In a small bowl, combine the cumin seeds, coriander, cinnamon and chilli flakes with a little seasoning.
  2. Put the squash, onions and garlic on a large baking tray, mist with cooking spray and toss with three-quarters of the spice mixture. Roast for 10 minutes.
  3. Remove the tray from the oven, add the broccoli and mist with cooking spray. Toss to coat, and roast for a further 15 minutes.
  4. In a bowl, mist the kale with cooking spray, and toss with the remaining spice mixture. Add to the baking tray and roast for a final 3-4 minutes.
  5. Meanwhile, rinse the quinoa, then simmer in a pan with the stock for 15-20 minutes, until most of the liquid has been absorbed.
  6. Squeeze the roasted garlic into a bowl. Whisk in the ginger, tahini, yogurt, lemon juice, honey and 2 tbsp warm water, adding a little more water if needed.
  7. Serve the quinoa and vegetables with the tahini yogurt.