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.
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.
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.
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.
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
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.
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(15 comments) leave a comment
I’ve made this several times and it always turns out great! Excellent the next day, too 🙂
Great recepie, I love it. Thank you! I added avocado at mine too and was great!! I switched the Couscous for quinoa.
I found this recipe a week ago and made it tonight. It was sooo delicious! I also added avocado to mine.
Glad you liked it! Thanks Ashley!
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!
Glad you like it! Thanks Jennifer!
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 😀
You got it! I’ll work on that soon 🙂
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!
Butternut and tahini sauce!? SOO many good things you packed in that bowl! This is one of our favorite recipes, thank you!
Such a delicious recipe and super healthy. Yum! Thank you Alex, we love all of your recipes.
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!
Thanks Laurel! When in doubt, I always add a can of chickpeas 🙂
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!
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!