Winter Squash Rainbow Bowl

A simple plant-based dinner big on flavor to brighten any day

Winter Squash Rainbow Bowl

Fresh, Savory and Delicious!

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After a long weekend of eats, I was craving a big bowl of veggies tonight and I wanted something warming, fresh and cozy.

Spiced  & Roasted Butternut Squash, 20 minute Pickled Cabbage, 10 minute Pickled Cucumber, Black Beans, Corn, Tomatoes and Avocado.  Packed with flavor and so delicious!

Super easy and best part, it can be all prepped ahead and heated up/ assembled when ready to eat.

Scroll down for recipe.


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Winter Squash Rainbow Bowl

An easy plant-based dinner big on flavor! Spiced and Roasted Butternut Squash, Quick and Easy pickled cabbage and pickled cucumbers, avocado, black beans, corn and tomatoes.
Course: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Author: Healthy Gluten-free Family


Spiced Butternut Squash

  • 1 carton or bag or pre-cubed butternut squash
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon hot smoked Spanish paprika
  • 1/2 teaspoon sea salt

Quick Pickled Cabbage (recipe from Cooking Light)

  • 2 cups finely shredded red cabbage
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt divided

Pickled Cucumbers (recipe adapted from Bon Appetit)

  • 1/4 cup rice vinegar
  • 4 teaspoons sugar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon dried crushed red pepper
  • 1 cucumber cut into 1/4 inch thick round slices

Cherry or grape tomatoes, halved (tossed with a touch of olive oil)

    Black Beans, 1 can rinse and drained (tossed with a touch of olive oil if desired)

      Frozen or fresh corn kernels

        1/2 Avocado, diced

          Olive oil for drizzling

            Cilantro, torn or chopped, for garnish


              Spiced Butternut Squash

              • Preheat oven to 375°F
              • Place Butternut Squash in large bowl. Toss with oil, cumin, paprika, and sea salt.
              • Arrange butternut squash in single layer on baking sheet. Bake 20 minutes. Turn squash over. Bake an additional 15 minutes or until tender. For more crispy squash, bake a bit longer. Set aside.

              Quick Pickled Cabbage

              • Combine cabbage, vinegar, and 1/2 teaspoon salt in a bowl. Let stand 20 minutes. Drain and set aside

              Pickled Cucumbers

              • Whisk rice vinegar, sugar, soy sauce,and crushed red pepper in large bowl.
              • Add cucumber slices to vinegar mixture; toss to cover all the cucumbers. Cover and chill ten minutes to 1 hour.


              • Add to the bowl, cooked squash, pickled cabbage, pickled cucumbers, corn, black beans, tomatoes,and avocado. Drizzle with olive oil. Top with Cilantro
              Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!


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