This vegan quinoa power bowl combines peppery arugula, sweet roasted butternut squash, hearty quinoa, creamy black beans, and crisp apples in a tangy tahini lime dressing. Prep the components in advance for quick and easy meals.
Course Main Course
Special diet gluten-free, nut-free, soy-free, vegan
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.
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 (recommended) or regular blender or whisk.
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.)
3 cups of peeled and cubed squash is approximately the yield of a small to medium sized 2 pound fruit.
Storing: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.