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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

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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. 

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