Butternut Squash Tahini Buddha Bowls
Butternut Squash Tahini Buddha Bowls! You are going to love these healthy, plant-based bowls. Roasted squash, spinach, couscous, beans and homemade goddess dressing. Vegan.
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 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.
- 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.
- 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.
- Divide the spinach, beans, cooked squash and couscous between 4 bowls. Drizzle with dressing and garnish with sesame seeds and chopped parsley.
Nutrition
Serving: 1servingCalories: 510kcalCarbohydrates: 67gProtein: 16gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gSodium: 296mgPotassium: 1049mgFiber: 12gSugar: 8gVitamin A: 17788IUVitamin C: 44mgCalcium: 171mgIron: 5mg