Bowl meals are versatile for so many reasons. They’re convenient, you end up eating less, you can mix and match ingredients and flavors easily, and fun fact – a bowl meal can double as a side dish saving you extra cooking for another meal!
Yep, it’s true, and this Sweet and Spicy Roasted Squash, Feta and Broccoli Bowl is the PERFECT example!
In my effort to meal prep over the weekends to make sure that I’m making healthy food decisions during the week I pulled double duty with this bowl meal, which not only kept me healthy, but also reduced the amount of food I had to prep, ultimately saving me time.
The original bowl meal was fabulous. First, I peeled and cubed butternut squash, tossed it in cinnamon sugar and cayenne pepper for the sweet and spicy combo, then put it on a baking sheet to roast in the oven. Super easy!
Then, I trimmed up some broccoli florets and tossed them with a simple salt, pepper and garlic powder combo and roasted them. In 10 minutes they were done.
And finally, while the rest of my veggies were roasting I chopped up some fresh mushrooms, a shallot and fresh garlic and sauteed the mushrooms until they were an amazing fragranty (yep, I’m making up words here!) mess of garlicky goodness.
Combined all together with a few feta crumbles on top and you have a healthy bowl meal!
Here’s the catch though. I doubled my squash from this recipe, and suddenly I had more than a couple bowl meals on my hands. I had sides for other meals all ready to go! It was as easy as grilling up a few pork chops the other night then adding a side of this squash/broccoli/mushroom mixture for a complete and healthy dinner.
That got me to thinking about what other bowl meals I’ve made that would double as great sides. My Chili-Lime Roasted Chickpea & Brussel Sprouts Bowl would be great as a main dish AND as a side dish, as well as my Roasted Sweet Potato, Arugula, Blue Cheese and Orzo Bowls.
Would you like to see more main bowl meals that can double as a side dish as well? Let me know!
Yields 2 bowls
20 minPrep Time
35 minCook Time
55 minTotal Time
- 1 large butternut squash, peeled and cubed
- 1/2 c. crumbled feta
- 2 c. broccoli florets, chopped
- 1 c. mushrooms, cleaned and chopped
- 1 small shallot, diced
- 2 cloves of garlic, diced
- 2 tbsp. olive oil + 1 tbsp. olive oil + 1 tbsp. olive oil, divided
- Salt, pepper and garlic powder
- 1 1/2 tbsp. cinnamon sugar
- 1 1/2 tbsp. cayenne pepper
- Preheat the oven to 425 degrees.
- In a large bowl toss the butternut squash with 2 tbsp. of olive oil. Coat with the cinnamon sugar and cayenne pepper and toss to coat. Spread the squash out on a baking sheet and roast for 25 minutes, stirring halfway through. Remove butternut squash and cover tightly to keep warm.
- In a separate bowl toss the broccoli florets in 1 tbsp. of olive oil then season with a dash of salt and pepper. Spread out on a separate baking sheet and roast for 10 minutes.
- While the broccoli is roasting heat the remaining 1 tbsp. of olive oil over medium-high heat in a large skillet.
- Add the mushrooms, shallots and garlic, then season with a dash of salt, pepper and garlic powder. Saute for 15 minutes over medium heat.
- Divide the butternut squash, broccoli, and mushrooms evenly between two bowls. Top with crumbled feta. Enjoy!