Vegan Speedy Squash Bowl Bosh TV

Speedy Squash Bowl

  • Super simple
  • 0:35 m
  • 13 ingredients

This is the first of our Fridge Raid Friday recipes, where we take ingredients we find in our fridge and put together a banging recipe to show you that it's simple to make delicious vegan meals at home. This meal is hearty, super speedy to make and down right delicious. Our Speedy Squash Bowl is the perfect addition to your midweek dinner roster!

Serves: 2

Ingredients

For the squash

  • 2 tbsp olive oil
  • 2 tbsp Ras El Hanout
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 600g butternut squash
  • ½ tsp pepper
  • 1 medium red onion

For the quinoa

  • 1 tbsp olive oil
  • 1 tbsp rose harissa paste
  • 10g parsley
  • 10 cherry tomatoes
  • 1 red bell pepper
  • 1 x 250g bag of pre-cooked quinoa
  • Salt & pepper to taste

To serve

  • 1 tbsp rose harissa paste
  • Big handful of sprouted seeds
  • 50g hummus

Before you start

Preheat oven to 200ºC | Baking tray lined with parchment paper | Frying pan

Step 1

Prepare the squash

  • Peel the squash and cut into 2cm pieces
  • Peel the onion and cut into quarters
  • Add the squash and red onions to a baking tray, drizzle the olive oil, sprinkle over the ras-el-hanout, smoked paprika, salt and pepper, stir everything together to coat, put the tray in the oven and roast for 30 minutes, stirring halfway through

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp Ras El Hanout
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 600g butternut squash
  • ½ tsp pepper
  • 1 medium red onion

Step 2

Prepare the quinoa

  • When the squash is halfway cooked, prepare the quinoa
  • Halve the cherry tomatoes
  • Core the pepper and dice
  • Pick the parsley leaves
  • Warm the olive oil in a frying pan over medium heat
  • Add the tomatoes and red pepper to the pan and stir for 2-3 minutes
  • Add the rose harissa to the pan and stir for 1 minute
  • Add the quinoa to the pan, season and stir to combine, coat and cook through
  • Add the parsley and stir to combine

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp rose harissa paste
  • 10g parsley
  • 10 cherry tomatoes
  • 1 red bell pepper
  • 1 x 250g bag of pre-cooked quinoa
  • Salt & pepper to taste

Step 3

Plate up and serve

  • Mix the hummus and harissa together and season with a little salt and pepper
  • Spoon the quinoa into bowls, top with the squash and red onion, spoon on the hummus, top with the sprouted seeds and serve immediately

Ingredients

  • 1 tbsp rose harissa paste
  • Big handful of sprouted seeds