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Butternut Squash Couscous Bowl with Crispy Turmeric Tofu

I made roasted butternut squash as a delicious bowl for lunch today, and filled it with the couscous and veggies I had meal-prepped! This was very easy to make, not to mention colorful and fun to arrange! This is a great vegan meal option, and you can customize the veggies you add depending on what you have on hand. I filled my squash with couscous, roasted cumin beets, crispy turmeric tofu, shredded carrots, homemade kale chips, and some cucumber slices.



(Makes two servings)

1 butternut squash

About 2 tbsp olive oil

Everything but the Bagel seasoning (or salt, pepper, garlic, and sesame seeds)


Cooked couscous (follow the instructions on the package)

Turmeric tofu (recipe below)

Slices of cooked cumin beets (recipe below)

Shredded carrots

Cucumber slices

Roasted Butternut Squash Halves


1. Preheat oven to 400 F. Carefully cut the squash in half lengthwise, and scoop out the seeds.

2. Brush the cut side of the squash with olive oil, then sprinkle on seasoning.

3. Place the squash with the cut side down on a baking sheet and cook for 40-50 minutes, until soft (you should be able to easily stick a fork through the squash) - the time it takes will depend on the size of your squash, so just keep an eye on it!

4. Let cool, add fillings and enjoy!

Baked Turmeric Tofu


(Makes 3-4 servings)

1 package extra-firm tofu

About ½ tsp turmeric

1-2 tbsp olive oil

Dash of salt and pepper


1. Preheat oven to 400 F. Cut tofu into 1 - 1.5 in cubes, and toss in a bowl with olive oil, turmeric, salt, and pepper.

2. Line a baking sheet with parchment paper and spread the cubes of tofu on the sheet so they are spaced out.

3. Bake for 5-10 minutes, then shake the pan to flip the cubes. Bake another 5-10 minutes until the tofu is evenly cooked and starts to get crispy and a bit puffy, then remove and let cool.

Roasted Cumin Beets


3-4 raw beets

2-3 tbsp olive oil

About 1 tbsp cumin

Dash of salt and pepper


1. Microwave beets until soft (about 5-10 minutes), then slice them. This speeds up the cooking process significantly! If you don’t mind waiting, you can skip the microwaving step and either boil until soft, or just roast in the oven.

2. Toss with cumin and olive oil, salt, and pepper, and cook in the oven at about 350 F until evenly roasted and soft. I honestly just keep checking on them until they seem good to me, it probably takes 25-40 minutes depending on how much you microwaved them and how you like them cooked!

Add all your fillings, and dig in!


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