The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hearty Roasted Squash & Beetroot, Creamy Bean Mash & Toasted Grains
Dig into delicious, feel-good recipes powered by science with Mindful Chef x ZOE. Developed by ZOE’s Certified Nutritionists to bring their key nutrition principles to life, you’ll roast vibrant beetroot and squash until soft, then serve over a creamy bean mash. Top with crunchy toasted grains and tangy kraut, a fermented food rich in probiotics, which help support gut health.
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 50g smoked pink kraut (Celery, Mustard, Soya) (White cabbage, red onion, beetroot, salt, smoked chipotle chilli, garlic, cumin, coriander seed, black pepper, cloves, cardamon, cinnamon)
- 2 garlic clove
- 500g wholegrain quinoa (Cooked wholegrain quinoa (Water, Wholegrain Quinoa), Sunflower Oil, Salt)
- 460g cannellini beans (cannellini beans, water, salt)
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 40g pitted green olives
- 250g pre-cooked beetroot
- 1 large butternut squash
- 1 chilli
- 80g sliced kale
- 4 tbsp tahini (Sesame)
- 2 tbsp apple cider vinegar
Nutritional Information
Calories: 668
Protein: 21g
Carbs: 79g
Fat: 29g
Hearty Roasted Squash & Beetroot, Creamy Bean Mash & Toasted Grains
Dig into delicious, feel-good recipes powered by science with Mindful Chef x ZOE. Developed by ZOE’s Certified Nutritionists to bring their key nutrition principles to life, you’ll roast vibrant beetroot and squash until soft, then serve over a creamy bean mash. Top with crunchy toasted grains and tangy kraut, a fermented food rich in probiotics, which help support gut health.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a small mixing bowl, medium saucepan & a sieve
Get roasting
- Quarter the beetroot
- Cut the squash in half lengthways and remove the seeds. Slice the squash into 2cm thick slices (leave the peel on)
- Add both to a lined baking tray along with the garlic cloves in their skins
- Toss with 2 tbsp oil and season with salt. Roast for 25 mins
Crisp up the quinoa
- Remove any woody stalks from the kale
- After 25 mins, remove the garlic cloves from the tray and set aside
- Scatter the pre-cooked quinoa and kale over the roasted vegetables
- Roast for a further 8-10 mins, until the grains are crisp and the squash and beetroot are soft
Make the dressing
- Roughly chop the parsley and olives
- Add to the small mixing bowl along with the vinegar and 1 tbsp oil. Season with salt and pepper
Make the bean mash
- Drain and rinse the beans. Remove the skin from the garlic
- Heat the medium saucepan on medium-high heat. Once hot, add the beans and garlic, along with 100ml of water
- Simmer for 5 mins and add tahini, juice from half the lemon and mash until smooth
- Add more water if desired. Season with salt and pepper
Plate up
- Deseed and thinly slice the chilli
- To serve, spread the bean mash on the base of each bowl, top with the roasted squash, beetroot and grains
- Top with the kraut, chilli (to taste) and drizzle over the parsley and olive dressing
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