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This recipe came to mind when we got back from a trip south. I love refried beans and tortillas as much as anybody, but there are limits. This recipe has a number of moving parts but it’s simple and easy to manage. Berbere spice comes from Ethiopia and the flavour is decidedly not Mexican. Combined with squash, chickpeas and coconut quinoa, berbere spice adds a complexity to the recipe that compliments the core ingredients. All this topped with a cooling coconut, lime sauce to tie it all together. The overall meal is simple and light and super satisfying.

Coconut, Squash and Quinoa Bowls
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Coconut, Squash and Quinoa Bowls

Course: DinnerCuisine: vegan, vegetarian, gluten freeDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Ingredients

  • For the Squash

  • 750 g (1 1/2 lbs) butternut squash, peeled, seeded and cut into 2 cm slices

  • 2 large shallots, thinly sliced

  • 2 tbsp of berbere spice

  • 2 tbsp of olive oil

  • 2 tbsp of water

  • For the Quinoa

  • 1 cup of dry quinoa

  • 1 1/2 cups of water

  • 1/2 cup of coconut cream

  • 1/4 tsp of turmeric

  • 1/4 tsp of salt

  • For the Sauce

  • 1/2 cup of coconut cream

  • Juice of two limes (about 1/4 cup)

  • 1 tsp of lime zest

  • 1/4 tsp of salt

  • 1 tsp of maple syrup (or honey)

  • 1/2 cup of diced cucumber

  • 1 tsp of ginger, minced

  • 1/2 cup of cilantro, chopped

  • 1/3 cup of mint, chopped

  • Finishing Touches

  • 2 cups (1-15 oz. can) of cooked chickpeas

  • 3 cups of fresh, baby spinach

Directions

  • In a medium sized pot, bring the water, 1/2 cup of coconut cream, 1/4 tsp of turmeric, 1/4 tsp of salt and the quinoa to a boil. Turn off the burner and let stand until the liquid is absorbed. Fluff the finished quinoa with a fork.
  • Preheat the oven to 400° F.
  • In a small bowl, whisk together the berbere spice, olive oil and water and let stand for 10 minutes.
  • Line a baking tray with parchment paper and add the prepared squash and shallots.
  • When the berbere sauce is ready, pour over the squash and toss so that all the pieces are well coated in sauce.
  • Bake the squash mixture for 30 minutes.
  • Prepare the cucumber, mint sauce by whisking together the 1/2 cup of coconut cream with the lime juice, lime zest, salt, maple syrup, diced cucumber, garlic, cilantro and mint in a small bowl.
  • To assemble, place a 1/2 cup of the quinoa in a bowl, top with 1/2 cup of chickpeas, a handful of spinach, 1/4 of the squash mixture and a generous dollop of the cucumber mint sauce.

Notes

  • Berbere spice isn’t as common as some. You can order it on amazon or find it at many middle eastern stores.
Coconut, Squash and Quinoa Bowls
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