Butternut Broccoli Bowl

  Makes 4 servings • Time: 40 minutes


  • 2 cups butternut (peeled; chopped into blocks)
  • 1 tablespoon cinnamon
  • 1/4 cup olive oil
  • 1 cup broccoli (broken into florets)
  • 1/2 cup raw quinoa
  • 1 tablespoon mixed herbs
  • 1 can chickpeas
  • 1/4 cup pumpkin seeds & sunflower seeds


  1. Preheat the oven to 200°C. Add the butternut to an ovenproof pan. Sprinkle some cinnamon and olive oil over. Bake for about 30 minutes. Once golden, remove and set aside to cool down. 
  2. Meanwhile,  quickly cook the broccoli for about 5 minutes (they should turn bright green) and set it aside to cool down. 
  3. Cook the quinoa (with herbs) in some water for about 10 minutes. Add the mixed herbs to the pot while the quinoa cooks. Set aside to cool down.
  4. If the butternut, broccoli and quinoa is cooled down, you can mix it together with the chickpeas. Optional: Drizzle some extra olive oil  and extra cinnamon over if you wish!
  5. When serving the salad, throw some pumpkin and sunflower seeds over each portion and enjoy it! 

Marna's handy tips

  • Comforting, autumn flavors with nutty undertones... SUPER YUMMY to make ahead of time! 
  • You can also use couscous instead of quinoa
  • For an extra sweet twist: You can drizzle some honey over the butternut; and upon serving add some dried cranberries! 
For more inspiration and cooking tips, you can get your Easy Wholesome Recipes E-book here



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