Butternut Squash Tahini Buddha Bowl (Recipe)

March 25, 2021

Butternut Squash Tahini Buddha Bowl (Recipe)


✅ 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


1️⃣ 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.

2️⃣ 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.

3️⃣ 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.

4️⃣ Divide the spinach, beans, cooked squash and couscous between 4 bowls. Drizzle with dressing and garnish with sesame seeds and chopped parsley.


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

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