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Time
35 min
Level
Basic
Author
hellofresh

Butternut Squash Protein Bowl | with Beans, Walnuts, and Feta

gluten-free
veggie
tree-nuts
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
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.
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.
3
In a large bowl, combine the basil, yogurt, Dijon mustard, and a large drizzle of olive oil. Season with salt and pepper.
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!
Micro nutrients
Total weight
540.45g
Carbs
152.04g
Dietary fiber
53.52g
Sugar
24.6g
Fats
18g
Saturated
5.74g
Poly
4.51g
Mono
2.27g
Trans
0.3g
Proteins
57.67g
Calcium
141.44%
Iron
197.32%
Magnesium
186.09%
Vitamin A
898.49%
Vitamin C
125.14%
Vitamin B6
39.51%
Vitamin D
1.25%
Vitamin B12
41.6%
Sodium
38.54%
Potassium
158.86%
Cholesterol
19.03%
Percentages are based on a diet of 2000 calories a day.
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