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!
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.)
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.