Chef Eric Greenspan's bowl of goodness

Total Time
1 hr 30 min
30 min
1 hr
Sweet meets spicy when both hoisin and siracha sauce are drizzled over these colorful bowls brimming with hot cooked quinoa and a mixture of savory vegetables. Red quinoa has a nuttier flavor and chewier texture than white quinoa but you can use it instead of the red variety if that’s what you have on hand. Kabocha squash is a type of winter squash and unlike its cousins, butternut squash and pumpkin, its skin is edible and quite delicious when roasted. An excellent accompaniment to roasted pork, chicken or meat, this dish is also substantial enough to serve as a light meatless main course.


Uncooked kabocha squash

½ average, with skin on


1 item(s), medium

Cooked quinoa

1 cup(s), red variety

Baby spinach

1 pound(s)


½ head(s), cut into florets

Extra virgin olive oil

2 Tbsp, divided

Sriracha chili sauce

2 Tbsp

Hoisin sauce

2 Tbsp


  1. Preaheat oven to 375°F.
  2. Remove seeds from squash; rub inside of squash with 1 Tbsp oil and season with salt. Place on a baking tray, skin side up; bake until tender, about 40 minutes. Remove from oven; let cool and then slice into thick wedges.
  3. In a medium mixing bowl, toss broccoli with 1 tsp oil until well-coated; season with salt. Place in a single layer on a baking tray; bake until cooked through and slightly browned, about 25 minutes.
  4. Add remaining 2 tsp oil to a medium skillet over high heat; saute spinach with roasted broccoli until spinach wilts, 5-7 minutes. Add squash and quinoa; gently warm through, being careful not to break up squash. Gently spoon into a large serving bowl.
  5. Dice avocado; sprinkle over warm vegetables. Drizzle with sriracha and hoisin sauce. Serve.
  6. Serving size: about 1 1/2 cups