Roasted Pumpkin & Broccoli Bowls

These roasted pumpkin and broccoli bowls are a quick, nutritious vegetarian meal, perfect for breakfast or lunch, and meal prep.

I’ve recently embraced more savoury breakfasts but don’t always want eggs on toast. These broccoli and pumpkin bowls are the perfect solution. Whether for breakfast, lunch, or dinner, they’re a tasty and nourishing way to pack in protein and veggies!

I love how easy they are to prepare. Roasted butternut pumpkin (squash) and broccoli florets become tender with a crisp outer layer. Quinoa adds complex carbs, while white beans and boiled eggs provide plenty of protein. A dollop of tahini yogurt tops it all off—simple yet so delicious. Plus, you can prep everything a few days in advance, making it super convenient for the week ahead.

Ingredients You’ll Need

• Pumpkin: I used one small squash—both butternut or kabocha (Japanese pumpkin) work well.
• Broccoli: You’ll need 1 head of broccoli, cut into florets.
• Eggs: Soft or hard-boiled eggs provide a great source of protein.
• Cannellini Beans: Adds plant-based protein and fibre. They’re also high in folate and iron!
• Quinoa: I used regular white quinoa, but rice or couscous works too. To save time, you can use a bag of pre-cooked quinoa.
• Greek Yogurt: I prefer 2% fat Greek yogurt, but any variety works. For a vegan or dairy-free option, substitute with a non-dairy yogurt.
• Tahini: Adds a nutty flavour and creamy texture, making it the perfect addition to the yogurt dressing.
• Lemon: Fresh lemon juice adds acidity and lightens up the sauce.
• Garlic: Adds a nice depth of flavour to the dressing.
• Honey: A touch of honey balances the acidity with some sweetness, though it’s optional.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Pumpkin and Broccoli Bowls

Preheat oven to 180°C/350°F and line a baking sheet with parchment paper.

Prep the veggies: Peel and cube the butternut squash, and cut the broccoli into florets. Toss with oil, salt, and pepper. Roast for 30-40 minutes until tender and browned. Remove broccoli after 20 minutes to prevent burning.

Cook quinoa according to package instructions. Spread on a plate to cool in the fridge.

Boil eggs: Place eggs in a pot, cover with water, and bring to a rolling boil. After 30 seconds, cover and turn off heat. Let sit for 8-10 minutes, then transfer to ice water and peel once cooled.

Make the yogurt sauce: Whisk together yogurt, tahini, lemon juice, honey, salt, and pepper.

Assemble the bowls with even amounts of cooked quinoa, veggies, annelini beans and one boiled egg. Serve with sauce drizzled overtop + enjoy!

Ingredient Modifications and Variations

• No eggs? Substitute with smoked salmon, leftover chicken, or pan-fried tofu.
• White beans: Swap cannellini beans for black beans, butter beans, or chickpeas.
• Pumpkin: Replace with sweet potato or cauliflower.
• Tahini dip: Swap tahini yogurt for hummus, ricotta, or goat cheese.
• Grains: Use pre-cooked quinoa, brown rice, or any leftover grains. You can also serve with a slice of sourdough.

Storing Leftovers

Store any remaining ingredients in separate airtight containers in the refrigerator for up to 3 days. To reheat, sauté the veggies in a skillet or microwave until warmed through.

Recipe FAQ

More nourishing bowls

Salmon + Broccoli Quinoa Salad

Sweet Potato, Brown Rice + Quinoa Salad

Roasted Cauliflower Kale Salad With Tahini Yoghurt

Honey Paprika Salmon

If you try this pumpkin and broccoli bowl recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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