Butternut Squash Tahini Buddha Bowls
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Butternut Squash Tahini Buddha Bowls

These Butternut Squash Tahini Buddha Bowls are packed with loads of flavor and everything you need all in one bowl. Great for a healthy, tasty dinner or lunch.
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Dinner
Cuisine: Middle Eastern
Servings: 4 bowls
Author: Stephanie

Ingredients

  • 1 medium butternut squash
  • 3/4 cup of rice cooked per package directions
  • 1 medium red bell pepper
  • 2 slices of red cabbage about 1/2 inch thick
  • 1 box/can chickpeas 11-14 ounces
  • 2 1/2 tbsp. olive oil
  • 1/2 tsp. cinnamon
  • 1/4 tsp. turmeric
  • salt & pepper to taste
  • 3-4 cups Kale
  • 4 cloves garlic finely chopped
  • Dressing:
  • 1/3 cup tahini
  • 1/4 cup water
  • 2 tbsp. lime juice
  • 3 cloves garlic finely chopped 1 tbsp.
  • dash of salt

Instructions

  • Preheat oven to 375 degrees
  • Line large baking sheet with parchment paper
  • Cut bottom off squash and stand up to peel. Then cut squash in half lengthwise and scoop out seeds. Cut into bite sized chunks and place in medium mixing bowl.
  • Cut bell pepper into medium size strips and place in bowl with squash chunks.
  • Add 1 tbsp. of olive oil, salt & pepper to taste and mix well.
  • Spread out on baking sheet. Place sliced cabbage on baking sheet and drizzle with olive oil and salt & pepper.
  • Bake 35-40 minutes until squash can be pierced easily with fork and veggies slightly browned.
  • Remove from the oven and place in oven safe casserole dish.
  • Meanwhile place chickpeas in small bowl with 1/2 tbsp. olive oil, salt & pepper, cinnamon, and turmeric. Mix well and place on baking sheet.
  • Roast in oven about 15 minutes till you hear them popping(then you know they're done)
  • Remove from oven in place in dish with squash, cabbage, & red pepper.
  • Meanwhile prepare rice according to package directions( when done I seasoned it with a little olive oil, salt & pepper)
  • Next rinse Kale leaves and remove hard stems. Place in bowl with olive oil, chopped garlic, salt & pepper and massage the kale with your hands till well blended.
  • Layer bowl with rice, roasted veggies, chickpeas, kale
  • Dressing instructions:
  • In small bowl add tahini, water, lime juice, garlic, salt and whisk until combined.
  • Drizzle on salad