Butternut Squash Vegan Buddha Bowl
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Butternut Squash Vegan Buddha Bowl

Butternut Squash Vegan Buddha Bowl combines arugula, quinoa, black beans, apple, pumpkin seeds, and tahini lime dressing. It's naturally gluten-free with an oil-free option. And the components can be prepared in advance so you'll have a delicious complete meal in minutes!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 416kcal
Author Amy Katz
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Ingredients

  • 3 cups butternut squash peeled and cut in one-inch cubes
  • 1 Tablespoon olive oil (optional)
  • salt & pepper to taste
  • 1/2 cup quinoa
  • 2 cups arugula (or substitute baby spinach)
  • 1 can black beans (1 1/2 cups cooked) rinsed and drained
  • 1 apple such as Honeycrisp, chopped
  • 1/3 cup pumpkin seeds (pepitas)

Tahini Lime Dressing

  • 1/4 cup tahini
  • 1/4 cup lime juice
  • 1/4 cup water (use less for a thicker dressing)
  • 1 clove garlic
  • 1 Tablespoon pure maple syrup (or substitute agave)
  • salt to taste

Instructions

  • Preheat the oven to 400 degrees. 
  • Line a baking sheet with parchment paper. Add the butternut squash and drizzle with the olive oil, if using, and sprinkle with salt and pepper. Toss with you hands. For an oil-free version, use water for roasting (or steam the squash instead of roasting). Roast for 20 to 30 minutes until the squash is tender and lightly browned.
  • Meanwhile, prepare the quinoa according to the package directions. (See notes for Instant Pot directions.)
  • To make the Tahini Lime Dressing, blend all the dressing ingredients until very smooth using an immersion blender, regular blender, or food processor. 
  • To make the Buddha Bowls, divide the arugula among four bowls. Add a quarter of the quinoa, black beans, butternut squash, and apple to each. Drizzle each bowl with Tahini Lime Dressing and top with a quarter of the pumpkin seeds. (The quinoa, black beans, and butternut squash can be served either warm or cold.)

Notes

To prepare the quinoa in your Instant Pot, add 1/2 cup plus 2 Tablespoons water to the rinsed quinoa. Set the timer to 5 minutes and use natural release.
 
Calories: 416kcal | Carbohydrates: 58g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Sodium: 423mg | Potassium: 1043mg | Fiber: 13g | Sugar: 10g | Vitamin A: 11425IU | Vitamin C: 33.9mg | Calcium: 143mg | Iron: 5.1mg
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Course: Main Course
Cuisine: Fusion
Keyword: Butternut Squash Bowl