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Butternut Squash Protein Bowl

Butternut Squash Protein Bowl

Butternut Squash Protein Bowl

with Beans, Walnuts, and Feta

Recipe Development TeamPublished on February 15, 2016

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This dish is packed with almost every protein-dense ingredient we could think of—walnuts, Greek yogurt, spinach, beans, AND feta! It’s not only healthy and satisfying—it’s delicious to boot!

Tags:

Gluten-free

•Veggie

Allergens:

Tree Nuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

5 ounce

Spinach

½ ounce

Basil

8 ounce

Butternut Squash

1 unit

Red Onion

1 ounce

Walnuts

(Contains: Tree Nuts)

2 ounce

Feta Cheese

(Contains: Milk)

5.3 ounce

Yogurt

(Contains: Milk)

13.4 ounce

Kidney Beans

1 unit

Dijon Mustard

1 teaspoon

Dried Oregano

Not included in your delivery

box

Salt

box

Pepper

box

Olive Oil

Nutrition Values

/ per serving

Calories543 kcal

Energy (kJ)2271.9 kJ

Fat24 g

Saturated Fat6 g

Carbohydrate50 g

Sugar6 g

Dietary Fiber20 g

Protein28 g

Sodium636 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Baking Sheet

•Large Bowl

Instructions

Prep the ingredients

1

Preheat the oven to 425 degrees. Halve, peel, and thinly slice the onion into ½-inch wedges. Finely chop the basil. Drain and rinse the beans.

Roast the butternut squash

2

Toss the butternut squash and onion wedges on a baking sheet with the oregano, a drizzle of oil, and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through cooking, until golden brown.

Make the yogurt dressing

3

In a large bowl, combine the basil, yogurt, Dijon mustard, and a large drizzle of olive oil. Season with salt and pepper.

Assemble the salad

4

When the squash and onions are done, toss them into the yogurt dressing with the beans and spinach. Season with salt and pepper. TIP: You can thin the dressing to your desired consistency with a teaspoon or two of water.

5

Plate: Divide between bowls and sprinkle with walnuts and feta. Enjoy!

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