A satisfying and wholesome vegan bowl featuring perfectly roasted butternut squash, sautéed vegetables, quinoa, and topped with marinara sauce and nutritional yeast. Great for meal prepping lunches and dinners throughout the week.
First, sauté diced white onion, sliced mushrooms, sliced yellow squash, and fresh spinach in avocado oil in a pan until the vegetables are tender. Set aside. For the butternut squash, dice or cube it (if not pre-cut). In a bowl, toss the butternut squash with olive oil, salt, pepper, minced garlic, and chopped fresh sage. Spread the seasoned butternut squash on a baking sheet and bake at 400 degrees Fahrenheit (200 degrees Celsius) for about 45 minutes, making sure to flip it halfway through for even cooking. Once cooked, assemble the bowl: place a base of cooked quinoa, then layer with the sautéed vegetables and the roasted butternut squash. Finish by topping with marinara sauce and a sprinkle of nutritional yeast.
