Buddha bowls, bliss bowls, nourishment bowls… whatever you want to call them, these healthy bowls of vegetarian goodness always have a welcome spot on my dinner table. They usually start with quinoa or rice as a base, and then from there you can add whatever veggies, legumes, fruit and greens you like. For my Autumn Buddha Bowl With Roasted Jalapeno Tahini Dressing, I like to add spiced chickpeas and butternut squash, pear slices, spinach and raw broccoli. I finish it off with smoky roasted jalapeno tahini sauce and a sprinkling of pumpkin seeds.
I for one will probably be eating this the whole week leading up to Thanksgiving so that I can save my indulging for the main event. BTW, how crazy is it that we’re on the verge of Thanksgiving?! I’m not organized enough to have a bank of recipes planned for the holidays, so if there’s anything you’re looking for in regards to holiday cooking, let me know!
- 1 cup quinoa, rinsed ( I used a quinoa and brown rice mix)
- 2 cups water
- 1 14oz can chickpeas
- 1 tbsp olive oil, drained and rinsed
- 2 cups cubed butternut squash
- ½ tsp salt
- ½ tsp smoked paprika
- 1 jalapeno
- ¼ cup tahini
- 1 tbsp lemon juice
- ½ tsp pepper
- ½ tsp salt
- sliced pear
- chopped raw broccoli
- pumpkin seeds
- Begin by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When it's finished, remove from heat and keep covered so that the quinoa can absorb any excess water.
- Preheat oven to 350 degrees Fahrenheit. In a bowl, toss chickpeas, oil, butternut squash and spices until evenly coated. On a baking sheet lined with parchment paper, bake the chickpea and squash mixture for 25-30 minutes. When done, remove from oven and let cool.
- To make the roasted jalapeno tahini dressing, begin by roasting your jalapeno over an open flame until the outside is charred. You can also do this under your broiler, just be sure to watch it and turn as needed. Place the roasted jalapeno in a glass bowl and cover with plastic wrap. After 5 minutes use a paper towel or clean rag to remove the outside skin of the jalapeno. Slice it open and remove the seeds and stem.
- Add the roasted jalapeno along with the rest of the dressing ingredients to a blender or food processor and blend until smooth.
- Assemble the buddha bowls. In two bowls, add quinoa,
chickpeasand butternut squash. Top with spinach, sliced pear and chopped raw broccoli to your taste. Drizzle everything with the dressing, and sprinkle with pumpkin seeds.