Butternut Squash Tahini Buddha Bowl

By Alexandra Caspero on January 3, 2017

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.

Butternut Squash Tahini Buddha Bowls! Roasted squash, spinach, couscous, beans and homemade goddess dressing. Vegan. | www.delishknowledge.com

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.

Butternut Squash Tahini Buddha Bowls! Roasted squash, spinach, couscous, beans and homemade goddess dressing. Vegan. | www.delishknowledge.com

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.

Butternut Squash Tahini Buddha Bowls! Roasted squash, spinach, couscous, beans and homemade goddess dressing. Vegan. | www.delishknowledge.comButternut Squash Tahini Buddha Bowls! Roasted squash, spinach, couscous, beans and homemade goddess dressing. Vegan. | www.delishknowledge.com

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! 

Print
Sweet Potato Tahini Buddha Bowls! You are going to love these healthy, plant-based bowls. Roasted sweet potatoes, spinach, couscous, beans and homemade goddess dressing. Vegan. | www.delishknowledge.com

Butternut Squash Tahini Buddha Bowls

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: dinner, lunch

Description

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.


  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: dinner, lunch
  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: dinner, lunch
Scale

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

  1. 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. 
  2. 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. 
  3. 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. 
  4. Divide the spinach, beans, cooked squash and couscous between 4 bowls. Drizzle with dressing and garnish with sesame seeds and chopped parsley. 

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

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.

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

(15 comments) leave a comment

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Matt
      May 12, 2022 AT 5:03 pm

      I’ve made this several times and it always turns out great! Excellent the next day, too 🙂

    2. Estefania
      February 24, 2022 AT 5:35 pm

      Great recepie, I love it. Thank you! I added avocado at mine too and was great!! I switched the Couscous for quinoa.

    3. Ashley
      December 17, 2019 AT 9:13 pm

      I found this recipe a week ago and made it tonight. It was sooo delicious! I also added avocado to mine.

      1. Alex
        December 18, 2019 AT 3:47 pm

        Glad you liked it! Thanks Ashley!

    4. Jennifer Parsley
      April 28, 2019 AT 11:14 am

      I found this recipe on Pinterest. My husband & I really enjoyed this and look forward to leftovers. I made a video of me cooking your Pinterest recipe. It’s on my Jennifer Parsley Wellness YouTube channel if you want to check it out. Thank you for the recipe!

      1. Alex
        April 29, 2019 AT 7:19 am

        Glad you like it! Thanks Jennifer!

    5. Ravyn
      December 9, 2018 AT 9:58 pm

      I had my doubts about this recipe but I was pleasantly surprised at how delicious it was! I usually try a recipe online and it turns out that I need to tweak it or it just comes out plain bad. I have liked every single recipe I have made from this site. Thank you so much for making your recipes foolproof!

      Unrelated to this post, can you please make some fall inspired smoothie bowls or just more smoothie bowls in general? I love that you used pretty much all whole plant-foods for the strawberry oat smoothie bowl. More of that please and thank you 😀

      1. Alex
        December 10, 2018 AT 7:21 am

        You got it! I’ll work on that soon 🙂

    6. Becky
      October 25, 2018 AT 1:40 am

      Yummy! I’ve really been into bowls lately and this one is perfect! My brother brought me a few butternut squashes from his garden so we made this. Incredible!

    7. Juliana
      October 25, 2018 AT 1:37 am

      Butternut and tahini sauce!? SOO many good things you packed in that bowl! This is one of our favorite recipes, thank you!

    8. Jacklyn
      October 25, 2018 AT 1:36 am

      Such a delicious recipe and super healthy. Yum! Thank you Alex, we love all of your recipes.

    9. Laurel
      April 14, 2017 AT 9:34 am

      I also plow through cans of chickpeas. They are SO GOOD! And I love them in this bowl with tahini, and butternut squash. It is a mash up of all my food loves!

      1. Alex
        April 19, 2017 AT 5:53 am

        Thanks Laurel! When in doubt, I always add a can of chickpeas 🙂

    10. Matt Jones
      January 18, 2017 AT 8:44 am

      Hi Alex

      You call this dish Butternut Squash Tahini Buddha Bowls but in the intsructions you only mention sweet potatoes. I think you have got them both mixed up perhaps??

      Look delish all the same!

      1. Alex
        January 18, 2017 AT 8:56 am

        Yup! I tested this one with both sweet potatoes and squash, but felt that the squash was a better choice. Forgot to update the instructions though- thanks for the catch!