Butternut Squash Tahini Buddha Bowl (Recipe)

March 25, 2021

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Butternut Squash Tahini Buddha Bowl (Recipe)

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.

Enjoy!!!

Servings : 4
Ready in : 40 Minutes
Course : Dinner, Lunch, Main Dish

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