Roast Squash and Quinoa Bowls with Lime Dressing
Roasted squash and red onion over fluffy quinoa with chickpeas, pumpkin seeds and a sharp lime dressing.
- Time50 mins
- LevelEasy
- Costabout £1.60 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 200°C (180°C fan). Toss the squash and onion with the oil, cumin and paprika on a tray.
- 2
Add the chickpeas to the tray after 15 minutes. Roast for 35 minutes in total until tender and golden.
35 min - 3
Rinse the quinoa and cook in unsalted boiling water for 14 minutes until the little tails appear. Drain well.
14 min - 4
Toast the pumpkin seeds in a dry pan for 2 minutes.
- 5
Whisk the lime juice, remaining oil and pepper for the dressing.
- 6
Toss the quinoa with the spinach and half the dressing, top with the roast veg, seeds and coriander and drizzle over the rest.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.