Butternut Squash Tahini Buddha Bowl
Butternut Squash Tahini Buddha Bowls! Roasted squash, spinach, couscous, beans and homemade goddess dressing.
I seriously may change the name of this blog to Delish Bowls. Whole grains, beans, veggies and sauce? Check, check, check; it’s all I ever want to eat.
As I mentioned in my 17 for 2017 post a few days ago, meal planning is a hit or miss for me. Sometimes I’m really, really good at it, though I usually fall way short of my intentions. I know it shouldn’t be this way considering that I develop recipes for a living, but it’s the truth. I don’t always want to eat what I’ve spent hours testing, it’s not always dinner-appropriate food and not everything is a winner. There have been so many times I’ve found myself calling for take-out at 6:30 when the day of testing has produced nothing but an overfilled garbage bin and a messy kitchen. Pad Thai saves my sanity.
When I do get my act together, I find there’s nothing better than a bowl meal. In my perfect world, I prep all the ingredients in bulk ahead of time: a vat of grains, a mason jar of sauce, a tupperware stuffed with roasted veggies and a pantry lined with canned beans. Ta-da! Dinner is just minutes away from being assembled.
This bowl started out of that fantasy. I’m a big fan of convenience produce; I will gladly fork over extra money for vegetables that are already washed, peeled and sliced. Though I know that peeling and dicing a squash isn’t difficult, it’s the last thing I want to do when I’m overwhelmed and hungry. Thankfully, Trader Joe’s does this for me. I buy at least 2-3 bags each week, to roast for simple meals like this bowl. Covered in a sweet and smoky seasoning, roasted butternut squash is a must for me all season long.
BL can’t quite understand my obsession with chickpeas; it’s quite the understatement to say that I love them. I must go through 3 cans a week, topping them on everything from pasta to salads to grain bowls. They compliment just about every flavor and are packed with plant-based protein and fiber.
Lastly, that dressing. AKA the reason to make bowls in the first place! We know how I feel about condiments and this sauce is no exception. I’m fairly certain the first time I bought Annie’s Goddess Dressing, I finished the entire bottle in a day flat. I had never tasted something so creamy and perfect; I wanted to put it on everything.
Fast forward a decade and nothing’s changed. Goddess dressing is still one of my favorite things and the perfect thing to drizzle on this butternut squash bowl. Fair warning, you might want to double (or triple) the recipe; it’s as addictive as it sounds.
Enjoy! xo
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Butternut Squash Tahini Buddha Bowls
Ingredients
- 4 cups cubed butternut squash
- 1 teaspoon olive oil
- 1 teaspoon Ras El Hanout seasoning
- salt/pepper
- 2/3 cup couscous
- 4 cups spinach leaves
- 2 cups chickpeas, drained and rinsed, if canned
- sesame seeds/chopped parsley, for topping
Tahini Goddess Dressing:
- 1 tablespoon olive oil
- 2 tablespoons toasted sesame oil
- 1/4 cup tahini, sesame seed paste
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 2 scallions, chopped
- 1 tablespoon soy sauce
- 1 large garlic clove, chopped
- 1/4 teaspoon each salt/freshly ground pepper
Instructions
- Place all ingredients for the Tahini Goddess dressing in a blender (affiliate) and puree until creamy and smooth. Taste for seasoning, if needed. If it’s too thick, add a tablespoon or two of water. Set aside.Â
- Preheat the oven to 450 degrees F. Toss butternut squash with oil and seasoning, then place in a single layer on a baking sheet. Roast until tender and crispy, 35-40 minutes.Â
- While the squash is cooking, bring 1 1/4 cup water to a boil. Add the couscous, cover and remove from heat. Let cook for 5 minutes, then fluff with a fork.Â
- Divide the spinach, beans, cooked squash and couscous between 4 bowls. Drizzle with dressing and garnish with sesame seeds and chopped parsley.Â