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fall buddha bowl

Fall Buddha Bowl with Pumpkin Tahini Dressing

Maggie Michalczyk, RDN
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! 
Prep Time 7 hrs 59 mins
Cook Time 5 mins
Servings 2 servings

Ingredients
  

  •  
  • 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

Instructions
 

  • 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! 

Notes

** 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.