Butternut Squash Buddha Bowls

Bowl with arugula, butternut squash, apples, black beans, and quinoa.

5 from 2 votes

Butternut Squash Buddha Bowls feature arugula, quinoa, black beans, and apples in a tangy tahini lime dressing. Perfect for make-ahead meals!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Fusion

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 416kcal

Author: Amy Katz

Equipment

hand immersion blender

Ingredients

3 cups butternut squash peeled and cut in approximately 1-inch cubes
1 Tablespoon extra virgin olive oil
salt and pepper to taste
½ cup quinoa (any color)
2 cups arugula (or substitute baby spinach or kale)
1-15 ounce can black beans (1½ cups cooked) rinsed and drained
1 apple such as Honeycrisp, diced
⅓ cup pumpkin seeds (pepitas)

Tahini Lime Dressing

¼ cup tahini
¼ cup lime juice (from approximately 2 limes)
¼ cup water (use less for a thicker dressing)
1 clove garlic
1 Tablespoon pure maple syrup
salt to taste

US Customary - Metric

Instructions

Preheat the oven to 400°F.
Line a baking sheet with parchment paper. Add the butternut squash and drizzle with the olive oil and sprinkle with salt and pepper. Toss with you hands to evenly coat. Roast for 20 to 30 minutes until the squash is tender and lightly browned.
3 cups butternut squash, 1 Tablespoon extra virgin olive oil, salt and pepper
Meanwhile, prepare the quinoa according to the package directions. (See notes for Instant Pot directions.)
½ cup quinoa
To make the Tahini Lime Dressing, blend all the dressing ingredients until very smooth using an immersion blender (recommended) or regular blender or whisk.
¼ cup tahini, ¼ cup lime juice, ¼ cup water, 1 clove garlic, 1 Tablespoon pure maple syrup, salt
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.)
2 cups arugula, 1-15 ounce can black beans, 1 apple, ⅓ cup pumpkin seeds

Notes

3 cups of peeled and cubed squash is approximately the yield of a small to medium sized 2 pound fruit.
Prefer to skip the oven? Follow the cooking instructions for air fryer butternut squash, then proceed with assembling the bowls.
To prepare the quinoa in your Instant Pot, add ½ cup plus 2 Tablespoons water to the rinsed quinoa. Pressure cook on high for 5 minutes and use natural release.
Nutrition Facts include the entire quantity of salad dressing for the recipe; however, you may not need to use that much.

Leftover components are best stored in separate containers. Each will last covered and refrigerated for up to 3 days. Once the bowl is already composed and topped with the dressing, the arugula will start to get soggy if not eaten right away.

Nutrition