Description
A vibrant and nourishing Buddha bowl featuring seasonal autumn ingredients like roasted butternut squash, kale, and quinoa, topped with a creamy maple tahini dressing.
Ingredients
- 1 small butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups water
- 1 bunch kale, stems removed and leaves chopped
- 1 tablespoon lemon juice
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1 avocado, sliced
- 1/4 cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 2-3 tablespoons water (to thin dressing if necessary)
Instructions
- Preheat oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- While the squash is roasting, cook the quinoa. In a medium saucepan, bring water to a boil. Add the quinoa, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- In a large bowl, massage the chopped kale with lemon juice and a pinch of salt until it becomes tender.
- In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, minced garlic, and water until smooth. Adjust the consistency with more water if needed.
- Assemble the Buddha bowl by placing a base of quinoa, then adding the roasted butternut squash, massaged kale, avocado slices, dried cranberries, and pumpkin seeds.
- Drizzle the maple tahini dressing over the top and serve immediately.
Recipe Details
- Cooking Time: 45 minutes
- Servings: 4
- Difficulty: Easy
