Enjoy this vegetarian Mexican Buddha bowl of perfectly roasted cumin scented butternut squash and sweet potatoes over wholesome cilantro lime quinoa topped with cotija cheese and avocado!
Cut the butternut squash and sweet potatoes into 1 to 11/4 inch cubes. Chop the onion into medium size chunks. Your vegetables will shrink while roasting so don’t cut them too small.
Place the vegetables in a single layer on a sheet pan. Add the oil, ground cumin,salt and pepper. Toss well. Bake for 30 – 40 minutes or until tender turning once throughout the cooking time.
For the Quinoa:
Place the quinoa into a fine-mesh strainer and rinse with cold water. Drain well.
In a pot over medium heat, heat the oil or butter and toast the quinoa for about 2 minutes, stirring frequently. Add the broth and salt and bring to a boil. Lower the heat and cook on the lowest setting, covered for about 15 minutes.
Remove the lid and fluff with a fork. If there’s still liquid in the pot or the quinoa is not tender, cover and cook for another 5 minutes.
Quinoa is done when the germ pops (you will see little spirals)
Remove from the heat. Add the lime juice and chopped cilantro and mix gently to combine.
To assemble the bowls:
In a serving bowl place the cilantro lime quinoa and the roasted vegetables. Top with cotija cheese and avocado. Add more lime juice and chopped cilantro to taste.