Fall buddha bowls bring together the best flavors of the season into a nutritious and filling meal that is easy to put together. The pumpkin tahini dressing ties all the flavors together perfectly!
- 2 cooked chicken breasts or any other protein of your choice
- 1 delicata squash (see notes for cooking instructions) **
- 2 cups fresh spinach
- 1 cup quinoa, cooked
- 1 cup butternut squash, cooked or frozen
- 1/2 cup parmesan cheese
- 1/4 cup pumpkin seeds
- 1/4 cup pomegranate arils
- 1 medium apple
for the pumpkin tahini dressing:
- 1/3 cup tahini
- 1/4 cup pumpkin puree
- juice of 1 lemon
- 2 tbsp. extra virgin olive oil
- 1 1/2 tsp. maple syrup
- 2 tsp. dijon mustard
- salt and pepper to taste
- water (to thin it out)
- Portion cooked quinoa into two bowls.
- Add frozen or cooked butternut squash to a sauté pan with olive oil. Saute halfway and add spinach. Turn down to low heat and sauté until spinach is just wilted.
- Add butternut squash and spinach on top of quinoa.
- Wash and chop the apple. Add to the bowl, along with the cooked delicata squash
- Over low heat sauté the pumpkin seeds for 30 -45 seconds until just toasted (no oil is required).
- Add the toasted pumpkin seeds and pomegranate seeds to the bowl. Top with parmesan cheese and additional source of protein if desired.
- To make the dressing whisk all of the ingredients together in a small bowl except for the water. Slowly add in water 1 tbsp at a time and whisk to thin out the dressing. I find I need about 3-4 tbsp of water to get the desired consistency.
- Add a dollop to each bowl and enjoy!
** Preheat the oven to 400 degrees F. Wash and dry the skin — no need to peel it off as it is edible! Cut the ends off the squash and cut it in half length wise. Use a spoon to scoop out the seeds. Place it seed side down and cut into half moon shapes. Toss with 1 tbsp olive or avocado oil and salt and pepper and cook for about 15 minutes until soft on a baking sheet lined with parchment paper.